Tandoori masala

Product detailed description

Tandoori masala is an Indian mixture (spice preparation), which is recommended primarily for baking and wherever a touch of Indian cuisine is required. It has a coriander aroma underlined by a delicate aroma of garlic and ginger. The taste is slightly spicy after chili with an undertone of cumin and turmeric.

Ingredients: Coriander, ginger, cumin, chili, garlic, cardamom, fennel, salt (2.5%), turmeric.

Use:
Tandoori masala is excellent for preparing chicken, but also for baking and roasting other types of meat and vegetables. It is recommended for fish, rabbit or lamb, chops and skewers, from a variety of vegetables to patissons or eggplant. It is a universal spice that can also be used to season baked potatoes or mushrooms. Traditionally, tandoori masala spice is used in combination with a typically Indian cheese called Paneer. It excels in a yogurt marinade, in which we marinate both meat and vegetables and cheeses.

For Tandoori chicken we need:

• 900 g chicken meat (breast, thighs, boneless and skinless),
• juice of ½ lime,
• 2 tablespoons plain yogurt,
• 1.5 tablespoons tandoori masala,
• salt,
• black pepper.

Procedure: Mix the yogurt, lime juice, tandoori masala mixture, salt and pepper and pour from the bowl into a bag, where we also add the chicken pieces. Close the bag and knead it properly so that the marinade reaches all the pieces. Squeeze out the excess air from the bag and let it rest in the refrigerator for at least 2 hours. Then remove, lightly brush off the marinade and place on a medium-heated grill or pan. Grill for 2 minutes without the lid and another 6 minutes with the lid on. Serve with grilled vegetables or rice.

Storage: Keep dry and close tightly.