When we hear Tandoori, we immediately think of a tender, delicately spiced tandoori chicken from the Indian Restaurant. With our aromatic and spicy spice mixture, you can cook this and many other dishes yourself and bring home the flavors of India.
In India, the tandoori masala is served mixed in yoghurt and marinates meat (by example chicken) overnight. Then the dish is slowly cooked in a tandoor (clay oven). It is a delicate dish. Cooking with a tandoor we find mostly in India, Afghanistan and Pakistan. Do not worry, you do not need a tandoor to cook a tandoori chicken, just put it in the oven at 200 ° C for about 40 minutes. Then you have a highly aromatic Indian dish with our spice mixture too.
The Tandoori Masala is a traditional Indian blend and can be made from up to 17 spices. It is like a curry and its components vary from region to region. Our mixture is made from cumin, coriander, paprika, turmeric, onion, garlic, pepper, mustard, ginger, cayenne, allspice, galangal, nutmeg, cinnamon, coriander leaves, cloves, long pepper mixed and has a delicately smoky and pungent aroma.
Use Tandoori Masala to prepare a typical North Indian Tandoori chicken. For this marinate it as described above and cook it in the oven.
You can also marinate your meat with this mixture before you grill it. For this purpose, add 1 Tl spice mixture to 4 tablespoons of oil and coat your meat. While grilling, coat the meat with the mixture several times.
Tandoori Masala is also suitable for seasoning dips made from curd cheese or yogurt for vegetable sticks. For this purpose, add 1 Tl spice mixture in 200g curd cheese or yogurt. It refines fish, chicken, lamb, rice dishes or baked potatoes.
Ingredients: cumin, coriander, paprika, turmeric, onion, garlic, pepper, mustard, ginger, cayenne, allspice, galangal, nutmeg, cinnamon, coriander leaves, cloves, long pepper.
Allergens: May contain traces of celery and mustard.
Please refill all of your spice mixes into jars with screw caps. These are hygienic and can be hermetically sealed. In principle store spices in a dry, dark and cool place.