Tandoori Masala

Tandoori masala is an aromatic spice blend used to marinate chicken, fish, vegetables, lamb and other before baking them in a tandoor oven or on the grill. It is one of the masalas that spread the culinary glory of India all over the world. The strong, warm and exotic flavours of tandoori masala transform any ordinary chicken into amazing tandoori chicken.

Ingredients:

paprika, coriander, cumin, turmeric, cinnamon, fenugreek seeds, fenugreek leaves, black pepper, green cardamom, clove

Net weight: 50 g

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    Tandoor oven in Indian cuisine

    One of the most characteristic features of Indian cuisine is the use of traditional clay tandoor oven, which is the oldest man-made furnace. It is known for its high temperature – from 300˚C to 400˚C and the short time of baking the products in it. Before being cooked in a tandoor oven, products are marinated in a mixture of thick yogurt and spices since the yogurt protects the spices from burning and keeps the meat and vegetables juicy. The most famous dishes using a tandoor oven in Indian cuisine are tandoori chicken, chicken tikka masala and butter chicken.

    Tandoori chicken

    Ingredients
    • 8 chicken thighs without skin
    • 300 g thick yogurt
    • 1 tbsp. grated ginger
    • 1 tbsp. grated ginger
    • 2 tbsp. Tandoori masala
    • lemon
    • oil
    • salt and black pepper
    • 1 tsp. garam masala (optional)
    • chili (optional)
    • basmati rice (as side dish)
    Preparation
    1. Grate garlic and ginger so that you get 1 tbsp. from each one.
    2. Make 2-3 cuts in the flesh of the chicken thighs without reaching the bone. Salt them and rub lemon juice and chilli pepper (optional). Let them sit for 10 minutes.
    Cooking
    1. Mix yogurt with 2 tbsp. Tandoori Masala, 3 tsp. salt, grated garlic and ginger and make the marinade. Add 1 tsp. Garam Masala (optional).
    2. Coat the chicken well with the marinade, add some oil and marinate for at least 30 minutes, up to one night.
    3. Arrange the legs on a rack, pour lightly with oil and bake on a strong grill for about 40 minutes. Turn in the middle.
    4. Serve with basmati rice or naan and some Indian pickles.

    Chicken Tikka

    Ingredients
    • 800 g chicken breast
    • 1-2 tbsp. Tandoori masala, 1 tbsp. Garam masala
    • 2 tbsp. cumin seeds, 2 bay leaves, 2 cinnamon sticks, 2 black cardamoms, 5-6 green cardamoms, 5-6 cloves
    • 200 g yogurt
    • 2 tbsp. grated ginger, 2 tbsp. grated garlic
    • 1 big onion
    • 3-4 tbsp. tomato puree
    • 800 g fresh tomatoes (or 2 tins)
    • 50 g raw cashew nuts
    • 150 ml cream/milk
    • chili and fresh coriander (optional)
    • basmati rice (as side dish)
    Preparation
    1. Grate garlic and ginger so that you get 2 tbsp. from each one.
    2. Finely chop the onion.
    3. If using fresh tomatoes, cut them finely or grate them.
    4. Cut the chicken into large pieces.
    5. Soak the cashew nuts in the cream/milk for at least 1 hour.
    Cooking
    1. Mix the yogurt, 1-2 tbsp. Tandoori masala, 1 tbsp. grated ginger, 1 tbsp. grated garlic and 1 tbsp. salt and marinate the chicken in this mixture for at least 1 hour. If marinating longer, put in refrigerator.
    2. Place the chicken in a baking tray, spread evenly, lightly oil on top and bake for 20-25 minutes in a preheated to 220°C oven.
    3. Heat the ghee on medium heat and cook in it 2 tbsp. cumin seeds for 2-3 minutes.
    4. Add the chopped onion, 2 bay leaves, 2 cinnamon sticks, 2 black cardamoms, 5-6 green cardamoms, 5-6 cloves and some salt and sweat for 10 minutes.
    5. Add 1 tbsp. grated ginger and 1 tbsp. grated garlic and optionally chili pepper and cook for another 1-2 minutes.
    6. Add the tomato puree and cook for 3-4 minutes until it changes color slightly.
    7. Add the tomatoes and cook for 10-15 minutes.
    8. Meanwhile, blend the soaked cashews and if they get too dry add a touch more of cream for better blending. Then add them to the sauce.
    9. Add the roasted chicken, along with its juices, to the tomato mixture and mix well.
    10. At this point the sauce should be relatively thick. Add some hot water, 1 tbsp. Garam masala and salt if needed and cook for another 10 minutes.
    11. Serve with basmati rice and optionally with fresh coriander and chili.

    Tandoori salmon

    Ingredients
    • 4 salmon fillet without skin
    • 300 g thick yogurt
    • 1 tbsp. grated ginger
    • 1 tbsp. grated garlic
    • 1 tbsp. Tandoori masala
    • lemon
    • salt and black pepper
    • chili (optional)
    • basmati rice for side dish
    Preparation
    1. Grate garlic and ginger so that you get 1 tbsp. from each one.
    Cooking
    1. Mix yogurt with 1 tbsp. Tandoori Masala, 1 tsp. salt, grated garlic and ginger and optionally some chilli and make the marinade.
    2. Coat the salmon well with the marinade, add some oil and the juice of half a lemon and marinate for 30 minutes.
    3. Place the salmon fillets on a tray lined with baking paper, drizzle lightly with oil and cook on a strong grill for about 15-20 minutes. If you don’t have a grill function on your oven, heat it to maximum temperature.
    4. Serve with basmati rice or naan and Indian pickle.

    Tandoori mushrooms

    Ingredients
    • 700 g – 1 kg mushroom
    • 200 g thick yogurt
    • 1 tbsp. grated ginger
    • 1 tbsp. grated garlic
    • 1 tbsp. Indian curry mix/Tandoori masala
    • oil
    • chili (optional)
    • basmati rice for side dish
    Preparation
    1. Grate garlic and ginger so that you get 1 tbsp. from each one.
    2. Clean and dry the mushrooms.
    3. If the mushrooms are big, cut them into thick slices.
    Cooking
    1. Mix yogurt with 1 tbsp. Indian Curry mix/Tandoori Masala, 1 tsp. salt, grated garlic and ginger and optionally some chilli and make the marinade.
    2. Coat the mushrooms well with the marinade and let them sit for 20 minutes.
    3. Thread the mushrooms onto skewers.
    4. Place the mushrooms in a tray with baking paper, pour a little oil and bake on the maximum grill for 20-25 minutes (or in a preheated oven at 220°C). Turn at least once while baking.
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