My new oven came
ChefTalk.com Top Picks
I suspect those are skewers and hooks. A hook is used to remove naan from the walls of a tandoor, and many of the meats are done skewered.
So what do you use for your tandoori marinade? The ones I've made from scratch have not been as good as those I've bought as a paste at an Indian grocer and then mixed with yogurt and such. It bothers me that scratch has failed me in this regard.
Wow Hatch, I don't know exactly. Paprika, coriander, some cumin, ginger, touch of cinammon, cayenne. Lightly salt the meat, sprinkle the spice mix all over, add couple dollops of yogurt, mix up, allow to sit for about couple hours.
I have had the same experience. The lack of red color doesn't help, I'm sure. But the stuff I made was nowhere near as flavorful as the Patak's I buy from the store. I consequently bought a 6 pack of the Patak's stuff and gave up on trying to make my own. I'll have to try again though!