Tandoori Masala Red
Apr 6th, 2008 by ashvattha
Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian and Afghan cooking.
The specific spices vary somewhat from one region to another, but typically include garam masala, garlic, ginger, cumin, cayenne pepper, and other spices and additives like lime and lemon juice.
The spices are ground to a fine powder in a coffee grinder or with a pestle and mortar.
Here is a variety of the basic garam masala used to make your tandoori masala, to store and for future use.
Ingredients:
- 1 tsp Garlic (Lasun) Powder
- 1 tsp ground Ginger (Adrak)
- 1 tsp Cloves (Lavang) Powder
- 1/2 tsp grated Nutmeg (Jaiphal)
- 1 tsp Mace Powder (Javitri)
- 11/2 tblsp Cumin (Jeera) Powder
- 2 tblsp ground Corriander (Dhania)
- 1 tsp Fenugreek (Methi) Powder
- 1 tsp ground Cinnamon (Tuj/Dalchini)
- 1 tsp fresh ground Black Pepper (Kalimirchi)
- 1 tsp ground brown Cardamom (Elaichi) Seeds
- 2 tsp Red Food colouring
- Mix all the above ingredients, do not roast them.
- Store in an airtight container for upto 2 months.
- Close the lid tightly after every use.
However, nowadays, packets or canisters of tandoori chicken masala are also readily available at major Indian supermarkets and Ashvattha All World Shop, with varying tastes depending on the brand’s e specific blend. This convenience has led to many people buying the masala readymade rather than making it at home.
