One of the most essential Indian spice mixtures, tandoori masala is like Indian BBQ. It is colorful and smoky, sort of a cross between savory curry and sweet garam masala, and full of flavor perfect for all your grilling and roasting recipes. This blend mixes the toasted seeds of coriander, cumin, cardamom, cinnamon stick, and black peppercorn with sweet paprika, garlic, ginger, nutmeg, red chili, turmeric, and a pinch of saffron. SALT FREE
Use for all your tikka masala and butter chicken recipes.
Mix with yogurt or buttermilk, some fresh ginger and garlic, a pinch of salt, and marinate seafood, paneer, even tofu.
Toss with cooked chickpeas in olive oil and a pinch of salt and pan fry for a delicious snack or salad addition.
Coat generously the buttered sourdough bread on the outside of your next grilled cheese stuffed with with grilled onions and tomato slices before grilling. You'll be making up excuses to do this more often.
Try it on popcorn or roasted nuts. Ridiculously colorful and delicious.
Tandoori Chicken
~Serves 4~
1 cup plain yogurt
1 tbsp oil
Juice of 1 lime (or lemon)
2 tsp ginger , grated
2 large garlic cloves, grated
1 Tbsp DHABA
1 tsp salt
8 chicken drumsticks, thighs, or 4 whole legs
Hot cooked rice, onion rings, cilantro, lime wedges
Mix yogurt with oil, juice, ginger and garlic, DHABA and salt in a large bowl. Add chicken pieces and toss to coat well. Cover and let sit, refrigerated overnight or at least eight hours.
Preheat oven to 350F. Line a baking sheet with foil and place a rack on top.
Remove chicken from marinade and remove excess. Arrange on rack. Bake for 20 minutes, turn and baste/brush with more marinade. Bake another 20 minutes, turn and baste/brush again with remaining marinade.
Increase heat to 450F and bake 10 mins longer until chicken is cooked though and nicely charred.
Serve over rice, garnished with rings of sweet onion, cilantro, and lime wedges.
