Bold flavour, practical home cooking
Top 10 Indian Clay Oven Recipes with Ever East Marinades
Bring the colour, char and bold masala flavour of Indian clay oven cooking to your kitchen or barbecue. These ten recipes cover chicken, lamb or beef, fish, king prawns, naan and a meat-free side, with practical methods for UK home cooks.
You do not need a tandoor. A hot conventional oven, grill, air fryer, pan or barbecue can produce a browned crust and succulent centre. The result will differ from food cooked against the walls of a clay oven, but good heat control and the right preparation will bring you close.Ever East dry marinades cut out the measuring, mixing and mess of a traditional wet marinade. Coat your meat or fish, leave it for 45 to 60 minutes and cook. No egg, yoghurt, oil, or lemon needed.
Our Top 10 Indian Clay Oven Recipes
- Tandoori chicken thighs with charred edges
- Tandoori chicken wings for the oven or barbecue
- Tandoori lamb or beef chops
- Beef tikka skewers with peppers and onions
- Tandoori salmon fillets
- Tandoori cod, haddock or white fish
- Tandoori king prawns
- Indian tandoori mixed grill
- High-heat naan flatbreads
- Clay-oven-style spiced cauliflower
How to Use Ever East Marinades
Pat the meat, fish or king prawns dry. Apply the marinade to the dry surface and coat each piece. You can add a small splash of water first if you want the dry coating to cling. Water remains optional.
Use the amount stated on the pack for the weight in each recipe. Choose from
- Tandoori Masala for Chicken Marinade for chicken thighs, wings and mixed grills
- Tandoori Masala for Lamb Marinade for lamb or beef chops, steaks, chunks and skewers
- Tandoori Masala for Fish Marinade for cod, haddock, salmon, sea bass, tilapia, basa, white fish fillets and king prawns
How to Get Clay-Oven Results at Home
A traditional tandoor surrounds food with fierce heat while the clay walls radiate heat back towards the surface. Fat and juices fall towards the heat source, adding smoke and roasted aromas.
You can recreate part of that effect with common cooking equipment.Oven grill
Cook the food through in the oven, then place it under a hot grill for one to three minutes. Stay beside the grill and turn the food as the edges colour. Marinade can catch under fierce heat.Air fryer
Set your air fryer to no more than 160°C. Leave space between the pieces and cook in batches if the basket feels crowded. Turn meat during cooking. Delicate fish fillets may break if you turn them, so use baking paper made for air fryers and check the manufacturer’s guidance.
Barbecue
Set up two heat zones. Brown the food over direct heat, then move it to the cooler side until it reaches a safe internal temperature. Keep the lid closed during the second stage if your barbecue has one.Pan
Choose a heavy frying pan for fish and king prawns. Heat the pan before adding the food, then control the heat to prevent the dry masala coating from scorching. Use a non-stick pan if you want to cook without oil.
1. Tandoori Chicken Thighs with Charred Edges
Boneless chicken thighs stay succulent under high heat and suit family meals, wraps and rice bowls. Serves: 4 Prep: 10 minutes Marinating: 45 to 60 minutes Cooking: 18 to 22 minutes Marinade pairing: Tandoori Masala for Chicken MarinadeIngredients
- 800g boneless, skinless chicken thighs
- Ever East Tandoori Masala for Chicken Marinade, pack quantity for 800g
- Small splash of water, optional
- Coriander and sliced red onion, to serve
Method
- Trim large pieces of fat and open each thigh to an even thickness of about 2cm.
- Coat the chicken with the marinade. Add a splash of water before coating if you want help with adhesion.
- Cover and refrigerate for 45 to 60 minutes.
- Heat the oven to 220°C or 200°C fan. Preheat a metal tray and place a wire rack over it.
- Arrange the thighs in one layer. Cook for 18 to 22 minutes and turn after 12 minutes.
- Grill for one to two minutes if you want more colour.
- Insert a food thermometer into the thickest piece. The centre must reach 75°C.
Serve with basmati rice, salad, naan or mint chutney.
Tandoori chicken recipe2. Tandoori Chicken Wings
These wings work well for parties, family dinners and barbecue spreads. Keep the pieces close in size so they finish together. Serves: 4 Prep: 10 minutes Marinating: 45 to 60 minutes Cooking: 30 to 35 minutes Marinade pairing: Tandoori Masala for Chicken MarinadeIngredients
- 1kg chicken wings, tips removed
- Ever East Tandoori Masala for Chicken Marinade, pack quantity for 1kg
- Small splash of water, optional
- Cucumber and onion salad, to serve
Oven method
- Coat the wings and refrigerate them for 45 to 60 minutes.
- Heat the oven to 220°C or 200°C fan.
- Place the wings on a wire rack over a hot metal tray.
- Cook for 30 to 35 minutes. Turn them after 18 minutes.
- Check the thickest wing beside the bone. It must reach 75°C, with no pink flesh or blood beside the joint.
- Use the grill for one to two minutes if the wings need more colour.
Barbecue method
Brown the wings over direct heat, then move them to the cooler side. Close the lid and cook until the centre reaches 75°C. Turn the wings throughout cooking to control scorching. Serve with crunchy slaw or flatbreads.
3. Tandoori Lamb or Beef Chops
Ever East Tandoori Masala for Lamb Marinade suits lamb and beef. Choose lamb loin chops, lamb cutlets or beef steaks of a similar thickness. Serves: 4 Prep: 10 minutes Marinating: 45 to 60 minutes Cooking: 10 to 16 minutes Marinade pairing: Tandoori Masala for Lamb Marinade, suitable for lamb or beefIngredients
- 8 lamb cutlets or 4 beef steaks, about 2cm thick
- Ever East Tandoori Masala for Lamb Marinade, pack quantity for the meat weight
- Small splash of water, optional
- Lemon wedges, optional for serving
Grill or barbecue method
- Coat your lamb or beef with the marinade and refrigerate for 45 to 60 minutes.
- Heat the grill or prepare a barbecue with direct and indirect heat zones.
- Cook lamb cutlets for four to six minutes per side, depending on thickness and preferred doneness.
- Cook beef steaks for three to six minutes per side, based on thickness and preferred doneness.
- Move the meat away from fierce heat if the surface colours before the centre reaches your target.
- Rest whole cuts for five minutes before serving.
4. Beef Tikka Skewers with Peppers and Onions
Cutting the beef into matching cubes helps each skewer cook at the same rate. Keep the vegetable pieces large enough to withstand high heat. Serves: 4 Prep: 15 minutes Marinating: 45 to 60 minutes Cooking: 10 to 14 minutes Marinade pairing: Tandoori Masala for Lamb Marinade, suitable for lamb or beefIngredients
- 600g beef rump or sirloin, cut into 3cm cubes
- Ever East Tandoori Masala for Lamb Marinade, pack quantity for 600g
- 1 red pepper, cut into 3cm pieces
- 1 green pepper, cut into 3cm pieces
- 1 red onion, cut into wedges
- Small splash of water, optional
Method
- Coat the beef and refrigerate it for 45 to 60 minutes.
- Thread the beef, pepper and onion onto metal skewers. Leave a small gap between each piece.
- Heat the grill or barbecue.
- Cook for 10 to 14 minutes and turn the skewers during cooking.
- For a cooked-through result, check that the beef reaches 70°C for two minutes or 75°C at the centre.
5. Tandoori Salmon Fillets
Salmon carries masala flavour well and its natural fat protects it under oven or air-fryer heat. Serves: 4 Prep: 5 minutes Marinating: 45 to 60 minutes Cooking: 10 to 15 minutes Marinade pairing: Tandoori Masala for Fish MarinadeIngredients
- 4 salmon fillets, about 150g each
- Ever East Tandoori Masala for Fish Marinade, pack quantity for 600g
- Small splash of water, optional
- Coriander and cucumber, to serve
Oven method
- Check the salmon for pin bones and coat each fillet with the marinade.
- Cover and refrigerate for 45 to 60 minutes.
- Heat the oven to 200°C or 180°C fan.
- Place the salmon skin-side down on a lined tray.
- Cook for 12 to 15 minutes, depending on thickness.
- Check that the centre reaches 63°C, or cook until the flesh turns opaque and separates into flakes.
Air-fryer method
Set the air fryer to 160°C and cook the fillets for 10 to 14 minutes. Leave space around each piece and check the thickest part before serving. Serve with spiced potatoes, rice or a fresh salad.6. Tandoori Cod, Haddock or White Fish
Cod, haddock, sea bass, tilapia, basa and other white fish fillets suit the Ever East fish marinade. Choose thick fillets where possible because thin tails cook faster. Serves: 4 Prep: 5 minutes Marinating: 45 to 60 minutes Cooking: 8 to 14 minutes Marinade pairing: Tandoori Masala for Fish MarinadeIngredients
- 4 white fish fillets, 140g to 170g each
- Ever East Tandoori Masala for Fish Marinade, pack quantity for the fish weight
- Small splash of water, optional
- Chopped coriander, to serve
Oven method
- Pat the fillets dry and check for bones.
- Coat the fish, cover it and refrigerate for 45 to 60 minutes.
- Heat the oven to 200°C or 180°C fan.
- Place the fillets on a lined tray with the thickest parts towards the outside.
- Cook for 10 to 14 minutes. Thin fillets may need eight to ten minutes.
- Check for a 63°C centre. The fish should look opaque and flake under a fork.
Pan method
Heat a non-stick pan over medium heat. Cook 2cm-thick fillets for three to five minutes per side. Lower the heat if the coating darkens before the centre cooks.Air-fryer method
Cook at 160°C for 10 to 13 minutes. Check thin fillets before the end of the stated time. Fish marinade for air fryer
7. Tandoori King Prawns
King prawns provide the fastest tandoori-style option in this collection. Use raw, peeled prawns and leave the tails on if you want easier handling. Serves: 4 as a starter or 2 as a main Prep: 10 minutes Marinating: 45 to 60 minutes Cooking: 6 to 9 minutes Marinade pairing: Tandoori Masala for Fish MarinadeIngredients
- 400g raw king prawns, peeled and deveined
- Ever East Tandoori Masala for Fish Marinade, pack quantity for 400g
- Small splash of water, optional
- Coriander, to serve
Pan method
- Coat the king prawns and refrigerate them for 45 to 60 minutes.
- Heat a non-stick frying pan over medium-high heat.
- Cook for two to three minutes per side.
- Remove the prawns once the flesh turns opaque and the centre feels piping hot.
Air-fryer method
Set the air fryer to 160°C. Cook the prawns for seven to nine minutes and shake the basket after four minutes.Oven method
Heat the oven to 220°C or 200°C fan. Spread the prawns across a lined metal tray and cook for six to eight minutes. Do not cook king prawns for longer than needed. Excess heat gives them a firm, dry texture. Serve in naan, with rice or as part of a mixed grill.
8. Indian Tandoori Mixed Grill
A mixed grill gives your table chicken, lamb or beef, fish and king prawns. Separate the raw proteins during preparation and use clean utensils for each type. Serves: 6 Prep: 25 minutes Marinating: 45 to 60 minutes Cooking: 10 to 25 minutes Marinade pairing: Chicken, lamb or beef, and fish marinadesIngredients
- 500g boneless chicken thighs, cut into 3cm pieces
- 400g lamb leg or beef rump, cut into 3cm pieces
- 400g firm white fish, cut into large chunks
- 300g raw king prawns
- Ever East Tandoori Masala for Chicken Marinade, pack quantity for 500g
- Ever East Tandoori Masala for Lamb Marinade, pack quantity for 400g
- Ever East Tandoori Masala for Fish Marinade, pack quantity for 700g fish and prawns
- Small splash of water for each bowl, optional
Method
- Place each protein in a separate bowl. Apply the matching marinade and refrigerate for 45 to 60 minutes.
- Thread each protein onto its own skewers. Do not mix chicken with faster-cooking fish or prawns.
- Cook the chicken and lamb or beef first over a hot barbecue or under the grill.
- Add the fish and prawn skewers towards the end.
- Cook chicken to 75°C. Cook lamb or beef chunks to 70°C for two minutes or 75°C at the centre.
- Cook fish to 63°C. Cook the prawns until opaque and piping hot.
9. High-Heat Naan Flatbreads
A clay oven cooks naan against a hot wall. At home, a preheated tray and fierce grill heat can give the dough blistered patches and a soft centre. Makes: 6 naan Prep: 20 minutes Proving: 60 minutes Cooking: 3 to 5 minutes per batchIngredients
- 350g strong white bread flour
- 7g fast-action dried yeast
- 1 teaspoon caster sugar
- 1 teaspoon salt
- 220ml warm water
- Flour for shaping
- Chopped coriander, optional
Method
- Mix the flour, yeast, sugar and salt in a large bowl.
- Add the warm water and bring the mixture into a dough.
- Knead for eight to ten minutes until the dough feels smooth.
- Cover the bowl and leave the dough to rise for 60 minutes.
- Divide it into six balls. Stretch or roll each one into a teardrop about 4mm thick.
- Put a strong metal tray under the grill and heat it for ten minutes.
- Place one or two naan on the hot tray. Grill for one to two minutes per side until the surface develops brown blisters.
- Wrap cooked naan in a clean tea towel while you finish the batch.
10. Clay-Oven-Style Spiced Cauliflower
This meat-free side uses high oven heat to colour the edges while the cauliflower keeps some bite. It pairs with each Ever East tandoori dish. Serves: 4 Prep: 10 minutes Resting: 15 minutes Cooking: 20 to 25 minutesIngredients
- 1 large cauliflower, cut into 4cm florets
- 2 tablespoons gram flour
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- 4 to 5 tablespoons water
- Chopped coriander, to serve
Method
- Heat the oven to 220°C or 200°C fan. Put a metal tray inside.
- Mix the gram flour, spices, salt and water into a coating with the texture of single cream.
- Toss the cauliflower through the mixture and leave it for 15 minutes.
- Spread the florets across the hot tray with space between them.
- Roast for 20 to 25 minutes. Turn after 15 minutes.
- Check that the stalks feel tender under a knife and the edges have taken on colour.
Which Indian Clay Oven Recipe Should You Try First?
Choose by cooking time, protein and equipment
- Fastest option: Tandoori king prawns, cooked in six to nine minutes
- Best family option: Boneless tandoori chicken thighs with rice or naan
- Best barbecue option: Tandoori chicken wings or the mixed grill
- Best fish option: Tandoori salmon for a rich fillet, or cod for a leaner meal
- Best lamb or beef option: Tandoori chops for a short ingredient list
- Best meat-free accompaniment: Spiced cauliflower with homemade naan
- Best sharing meal: The Indian tandoori mixed grill
- Best air-fryer option: Salmon, white fish or king prawns at no more than 160°C
Choosing the Right Ever East Marinade
Cooking chicken
Choose our Tandoori Masala for Chicken Marinade for thighs, wings, drumsticks and breast pieces. Thigh meat withstands high heat and suits first-time cooks. Cut chicken breast into equal pieces and monitor the centre to prevent it from drying out.Cooking lamb or beef
Choose our Tandoori Masala for Lamb Marinade for lamb or beef. It suits chops, steaks, kebabs and mixed grills. Keep pieces close in size and leave space around them during cooking.Cooking fish and king prawns
Choose our Tandoori Masala for Fish Marinade for salmon, cod, haddock, sea bass, tilapia, basa, white fish fillets and king prawns. You can air fry at no more than 160°C, pan fry or oven-cook your chosen seafood.
Each marinade goes straight onto the food. A splash of water can help the coating cling, but you do not need it. No egg, yoghurt, oil, or lemon needed.
Indian Clay Oven Recipe FAQs
Can I make these recipes without a clay oven?
Yes. Use a hot conventional oven, oven grill, air fryer, pan or barbecue. A home appliance cannot copy the heat pattern and smoke of a traditional tandoor, but a preheated metal tray, wire rack and short grill finish can create good surface colour.Can I use Ever East marinades in an air fryer?
Yes. Set the air fryer to no more than 160°C. Leave room between the pieces and cook in batches where needed. Check chicken with a food thermometer and handle fish with care.Do I need yoghurt, oil, egg or lemon?
No egg, yoghurt, oil, or lemon needed. Apply the Ever East marinade to dry meat, fish or king prawns. You can wet the surface with a small amount of water first if you want the coating to cling.How long should I marinate meat or fish?
Marinate chicken, lamb or beef, fish and king prawns for 45 to 60 minutes. Keep the food covered in the fridge during that time. Do not leave raw meat or seafood at room temperature while it marinates.Can I leave the marinade on overnight?
Follow the directions on the product pack. For the recipes above, 45 to 60 minutes gives the dry coating time to sit on the surface. Long marinating can affect the texture of delicate fish.Which fish work with tandoori masala?
Cod, haddock, salmon, sea bass, tilapia, basa and other white fish fillets work with our Tandoori Masala for Fish Marinade. King prawns also suit it. Choose thick pieces for oven cooking and firm fish if you plan to use skewers.Can I use the lamb marinade on beef?
Yes. Our Tandoori Masala for Lamb Marinade works with lamb or beef. Use it on chops, steaks, chunks and barbecue skewers.Can naan cook in a conventional oven?
Yes. Heat a strong metal tray before adding the shaped dough. A hot oven or grill cooks the bread fast and creates brown blisters. Keep watch because thin naan can colour in minutes.How do I stop meat from drying out?
Match the piece size to the cooking method and check the internal temperature before extra cooking dries the centre. Chicken thighs offer more tolerance than breast. Rest lamb or beef whole cuts for five minutes after cooking.How do I stop fish from breaking?
Choose thick fillets, place them on a lined tray and avoid turning them during oven cooking. Use a non-stick pan for pan-fried fish and turn each fillet once with a broad spatula.How do I add more char?
Use a wire rack over a preheated tray, then finish cooked food under a hot grill for one to three minutes. Watch the coating throughout the grill stage. On a barbecue, brown the surface over direct heat and finish thicker pieces on the cooler side.
Bring Clay-Oven-Inspired Flavour Home
Stock your cupboard with ready-made Ever East marinades for chicken, lamb or beef, fish and king prawns. You can prepare a family dinner, barbecue platter or air-fryer meal without measuring a traditional spice mixture.
Apply the marinade, wait 45 to 60 minutes and choose your cooking method. No egg, yoghurt, oil, or lemon needed.
Shop 100g marinade packets