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  • Writer's pictureAvni R.

Tandoori Artichoke Hearts

I’ve had this recipe on my pending list for a while now, I’m excited to finally share it with y’all!

I first had this dish at Spice Affair, which in my opinion, is the top two best Indian restaurant in LA (technically Beverly Hills). They have soo many dishes that are classic but with an amazing twist. If you’re ever visiting here or live around here, definitely try them out!

I love, love artichoke hearts. I’ve never actually worked with fresh artichoke, a little too intimidated by them. And let’s face it, I’m not gonna go through TEN artichokes just to get the hearts lol! So the jarred ones are definitely the easiest way to go. I love the texture and taste of artichoke, and it works so well with tandoori spice. I can’t wait for y’all to try this one!

This recipe is a small one, an appetizer portion for approx. 1-2 people. You can definitely double or triple it though if you are entertaining more people! It comes together quickly and no prep work required. I made this dish in 10 minutes, minus the marinating time. I hope you guys try this one and love it! Enjoy!


Tandoori Artichoke Hearts


  • 1 - 10 oz. jar artichoke hearts

  • 1 tbsp avocado oil - for grilling


  • 1 tbsp avocado oil

  • 1 tbsp yogurt

  • 1 tsp lemon juice

  • 1/2 tsp garlic paste

  • 3/4 tsp ginger paste

  • 1/2 tsp cumin powder

  • 1/2 tsp coriander powder

  • 1/2 tsp Kashmiri chili/paprika

  • 1/2 tsp red chili powder/cayenne

  • 1/4 tsp turmeric

  • 1/4 tsp aamchur powder (dried mango)

  • 1/4 tsp curry powder

  • 1/4 tsp garam masala

  • Salt to taste

  • 1 tsp mustard oil


1. Drain the artichoke hearts and rinse, leave in colander and set aside.

2. Add all the marinade ingredients to a bowl and whisk. Toss in the artichoke hearts and mix gently to make sure each one is coated. Marinate for approx. an hour.

3. Heat up your cast iron skillet or desired pan on medium-high heat. Once skillet is hot, add oil. Once oil is shimmering, carefully place each artichoke heart and space them out, do not crowd them.

4. Grill, unbothered for 3 minutes and then flip over. This will give it a nice char. Grill other side for an additional 3 minutes then remove from heat. Serve with yogurt sauce or green chutney, they’re good even just straight up!


Did you make this recipe? I'd love to see your recreation! Please tag me @thecurriedcook or #thecurriedcook so I can see!

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