Here's my draft for Tandoori marinade with a few questions:
coriander, cumin, paprika, Kashmiri red chili, fresh ginger-garlic paste, yogurt, nutmeg, black pepper, salt, kasoori methi, either lemon or lime
which, lime or lemon?
fresh onion grated?
fresh coriander leaves (in addition to coriander powder)?
curry leaves ground into powder?
ginger powder (in addition to fresh)?
Am I missing something special? Is it possible to overcrowd the marinade? I want that really deep mouth-watering flavor, no shortcuts.