Tandoori masala

The birthplace of spicestandoori masala is India. Among Hindus and Asians, a tandoor or tandoor is a clay oven in the form of a vessel that tapers towards the top. Hot coals smolder at the bottom of the oven. And masala translated from Indian means mixture. Hence the name - tandoori masala, that is, this mixture of spices in traditional Indian cuisine is used for cooking over fire or coals. Indians cook a wide variety of products in such ovens. The composition of the tandoori masala mixture is quite complex; it includes a very large number of different spices that create a bright, unique composition of taste and aroma.
This spice mixture is suitable for lovers of spicy food; it can be perfectly used for both first and any second courses. Traditionally, Hindus use tandoori masala to marinate foods that will later be fried over a fire. To do this, you need to make a thick marinade, for example from mayonnaise or vinegar water, cut onion rings and pour a large amount of tandoori masala seasoning into it. You can marinate pieces of soy meat in this mixture, for example, and then fry them in a frying pan or bake them in the oven. It’s best to take it outdoors and fry it over a fire, skewered or placed on a barbecue grill.

Compound: ground chili pepper, ground black pepper, ground cinnamon, bay leaf, black cardamom, ground cumin, ground coriander, ground ginger root, ground fenugreek seeds (shamballa), onion, garlic, mustard, ground nutmeg, ground cloves, ground cardamom, nutmeg color, salt

Tandoori masala, 100g, TRS

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A mixture of spices under the exotic and incomprehensible to Russian name “tandoori masala” is one of the most popular in the world. Despite the fact that India is the birthplace of this set of spices and herbs, it is also actively used in Asian and European cuisines. Let us immediately note that no one will tell you the exact composition. It will vary depending on the region. The combination of all components represents a rather complex composition of taste and aroma.

What does it mean

Hearing the name of spices, of course, we understand that it is something foreign. In fact, the translation from Indian is very simple and clear. The word "tandoori" or "tandoor" is well known, and not only in India. It means a clay oven, which has the shape of a vessel, tapering at the top. "Masala" translated from Indian means "a set of spices or aromatic herbs." It turns out that tandoori masala is a special set of spices that are used when cooking food over an open fire or in an oven.

Classic base

Despite the fact that each region (even each Indian cook) will have its own individual set of spices, it is still possible to highlight the traditional base. Almost any type of masala will contain pepper and various hot spices. It's important to note that there are more than just dried seasonings. There is masala in the form of a paste, where the main role will be played by ginger, garlic and onions.

Some chefs call masala very so we can say that the classic base is hot red chili pepper.

How to use

Cooks in India believe that the maximum flavor can be extracted from spices only when the product is fried in oil. That is why a set of tandoori masala spices are always fried in a large amount of ghee or vegetable oil before use.

When all the spices have been collected, it is recommended to grind them in a mortar, each separately. Then two tablespoons of oil (no more) are poured into a well-heated frying pan so that the seasoning does not burn. It is recommended to heat the oil to a very high temperature, but do not allow it to burn. Spices are added to the oil one by one, and when the spices begin to become covered with a characteristic blush, you can add the main product intended for frying or stewing.

Cooking time for spices

As we mentioned above, each cook will have his own set of spices for tandoori masala. We will provide recipes and options below. For now, let's pay special attention to proper roasting of spices. Roasting a particular spice requires different amounts of time.

If the set includes Indian cumin and shamballa seeds, then it is recommended to send them to the frying pan first. This is done because they fry longer than others (30-35 seconds). After 10 seconds you can add the ginger. It takes 25 seconds for it to cook well. At the final stages of cooking, it is recommended to add asafoetida and coriander - these seasonings only need 5 seconds to fry.

It is very important to mix foods thoroughly during cooking. Many spices settle to the bottom of the dish, so they must be periodically lifted from there and distributed evenly.

After the first seconds of frying the spices, it is recommended to reduce the gas - do not allow them to burn! In India, it is believed that salt reduces the taste of food and reduces the aroma of spices. It is recommended to add it at the last stages of cooking and in small quantities. If you are just starting to use a set of tandoori masala spices, then add a little less spices than indicated in the recipe. After practicing several times, the housewife will learn to accurately distinguish aromas and understand the peculiarities of preparing spices.

Varieties of Masala

There are several main types of spices that are most often used. Most of them can be prepared for future use: some will be stored for several months, others you will use for only a couple of weeks.

• Panch masala - for vegetable and rice dishes.
• Chat masala - for dressing fruit salads.
• Garam masala is a “hot” spice that warms the body from the inside and is used for almost any product.

Tandoori masala. Recipe 1

• 110 g chili pepper.
• Half a tablespoon of cloves, black pepper, cardamom.
• Half a teaspoon each of fenugreek, ginger, dried garlic, turmeric, nutmeg.
• 2 cinnamon sticks.
• 4 large spoons of dried paprika.
• 50 grams of coriander grains.

It is recommended to grind all of the listed ingredients using a blender or mortar. Masala is used to marinate fish or chicken. Stored in a well-closed jar. For 1 kg of meat, one tablespoon of a set of spices will be enough. If you are making a marinade, then add kefir, lemon juice and salt to taste to the seasoning.

Recipe 2

• Indian cumin.
• Black peppercorns.
• Cardamom.
• Two cinnamon sticks.
• Carnation.
• Coriander seeds.

This is a set of spices from the classic garam masala. The quantity in spoons and grams is not indicated, since each housewife selects the concentration of spicy aromas and tastes independently. In this case, the spices are first fried in a small amount of oil and then crushed with a blender. Store in a glass jar with a well-closed lid.

Recipe 3

To enrich, complement the aroma and reveal the taste of the fruit, it is recommended to use the following tandoori masala composition: cumin, fennel, mango powder, red hot pepper, black salt, ground ginger. Very little ginger is added (1/4 teaspoon). The remaining ingredients are one tablespoon each. The components do not need to be fried, they are simply ground into powder and mixed thoroughly.

Tandoori masala is one of the most common Indian spices. Translated from Indian, masala means “mixture of spices.” Tandoori masala is a mixture of spices that is used to cook dishes in a clay oven - tandoori.

Tandoori mixture is used in many Asian cuisines: in Pakistan, Afghanistan and other countries. Depending on the region, the composition of tandoori spice may differ and this spice may include various herbs and spices that grow in a particular region. The classic ingredients that make up tandoori are: garlic, ginger root, white and black cardamom, cloves, cinnamon, cumin, coriander, onion, shamballa, fenugreek, mustard, black pepper, onion, nutmeg, bay leaf.

All spices and herbs are crushed together with a pestle. A freshly prepared spice mixture can be stored in a tightly sealed jar for up to two months.

The masala mixture is most often used to prepare meat dishes and fish. Add to vegetable dishes.

Chicken marinated in a mixture of tandoori spices with kefir or yogurt, then fried in a tanyr oven over high heat has an extraordinary aroma, a delicate crispy crust and tender pink meat.

Tandoori mixture can be purchased at specialty Asian or Indian food stores. It is not difficult to prepare this spice mixture at home. Perhaps this mixture will differ from the one sold in the store, but you can include those spices that are more to your taste.

Tandoori masala recipes

Tandoori Masala Recipe 1

Compound:

Chili pepper – 100-120 grams

Coriander beans – ¼ cup (about 60 grams)

Cumin seeds – 1 cup

Black pepper – ½ tablespoon

Clove buds – ½ tablespoon

Cardamom pods – ½ tablespoon

Fenugreek seeds – 1 teaspoon

Cinnamon – 1 stick

Turmeric – ½ teaspoon

Paprika – 3-4 tablespoons

How to make tandoori masala:

Grind all ingredients in a mortar or blender. Mix with ground ingredients and pour into a tightly sealed jar or container.

This mixture can be used for cooking, including marinating, chicken and other meats and fish. The spiciness of the seasoning can be adjusted to your taste.

For one kilogram of meat, use 2 tablespoons of seasoning. To make the marinade, mix yogurt or kefir, seasoning, add salt and lemon juice to taste.

Tandoori Masala Recipe 2

Compound:

Dried garlic – 1 teaspoon

Ground ginger – 1 teaspoon

Nutmeg – ½ teaspoon

Ground cumin – 1.5 tablespoons

Ground coriander – 2 tablespoons

Ground cloves – 1 teaspoon

Ground fenugreek – 1 teaspoon

Ground cinnamon – 1 teaspoon

Ground black pepper – 1 teaspoon

Ground cardamom – 1 teaspoon

Paprika – 1-2 tablespoons (depending on desired color)

How to make tandoori masala:

Mix all the listed ingredients and sift the mixture through a fine sieve.

Store in a sealed jar or container, sealing the jar tightly after use.

If, however, you are more interested in the original tandoori masala mixture, then purchase it at an Indian goods store. Tandoori masala, produced in Europe, is not as spicy, softer.

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In this article you will get acquainted with a delicious recipe for preparing tandoori chicken. This dish came to us from India, where tandoori is a clay oven with a cylindrical shape. This is where the name of the tandoori chicken masala recipe comes from (tandoori - oven, Indian tandoor, masala - a mixture of spices).

If you don't have such kitchen equipment, don't worry. You can also use a regular oven. Therefore, having cast aside a number of doubts, feel free to start cooking tandoori chicken according to the Indian recipe at home.

Let's start cooking

To prepare it better, give preference to chicken drumsticks or thighs - such meat is more juicy and goes well with various types of side dishes or salads.

We wash the thighs and, if necessary, remove any remaining feathers. Then dry the chicken with a paper towel. We make several transverse cuts - due to this, the chicken will marinate much better and bake more evenly.

If you want to use chicken as an ingredient for pizza, salad, pita bread, hamburger, or sandwich, it is better to use fillet. This meat cooks well both in the oven and on the grill. However, fillets can be overcooked in the oven, so you need to be careful not to overcook them.

To prepare tandoori chicken, you can use a ready-made spice mixture of the same name. In addition to these spices, the marinade can be flavored with chopped garlic and lemon juice. If you don't have kefir or yogurt on hand, which are included in the tandoori chicken recipe, you can replace them with plain water.

What will you need?

Firstly, it will take about 25-30 minutes of free time to prepare the ingredients and about 40 minutes to prepare the dish.

Ingredients for tandoori chicken recipe:

• 1.5 kilograms of chicken fillet (thighs);
• a teaspoon of curry;
• a teaspoon of chili pepper;
• a teaspoon of salt;
• a teaspoon of ground ginger;
• a teaspoon of paprika;
• a teaspoon of ground cinnamon;
• a teaspoon of ground turmeric;
• 2 glasses of kefir.

Note bene! Instead of the spices listed, you can use a store-bought spice mix in a bag called “Tandoori Masala for Chicken.”

Cooking process

• Prepare the fillet.
• Prepare the marinade: take a container, add spices (cinnamon, turmeric, curry, ginger, chili, paprika, kefir or yogurt, salt), mix the spices and kefir. (Instead of individual spices, you can buy a spice blend at the store.)
• In extreme cases, you can use water for the marinade.
• Immerse the chicken in the marinade, leave the meat to infuse in spices for 15-20 minutes.
• The next step is to bake the fillet (thighs) in the oven. Preheat it to 200 degrees, bake the meat for 30 minutes. The main thing is to ensure that the meat does not turn into a dry “sole”.
• If desired, you can grill the chicken. For this purpose, the meat is cut into equal pieces crosswise.
• Serve the finished tandoori chicken hot with any salad or side dish. In addition, this meat is perfect for making pizza, Caesar salad, homemade shawarma, sandwiches, salads, and so on.

Tandoori chicken salad

To prepare a nutritious salad you will need the following ingredients.

So what we need:

• 50 grams of cucumbers;
• 25 grams of melon;
• 25 grams of watermelon;
• 100 grams of lentils;
• 150 grams of chicken breast;
• 30 grams of sun-dried cherry tomatoes;
• a bunch of tarragon leaves;
• 2 tablespoons olive oil.

To prepare the tandoori mixture:

• 20 grams of chopped garlic;
• 150 grams of yogurt;
• 5 grams of rosemary;
• 15 grams of parsley;
• 5 grams of salt;
• 5 grams of paprika;
• 5 grams of ground pepper.

Preparing the salad

Of course, you will have to run around looking for lentils, since this grain is not the most popular in Russia. However, you should not exclude it from your diet - it contains a large amount of useful substances, and, as many say, it tastes quite good.

The secret of chicken salad in tandoori sauce lies in the fact that we make the sauce ourselves!

To prepare tandoori, mix the following ingredients (in grams): 20 grams of chopped garlic, 150 grams of yogurt, 5 grams of rosemary, 15 grams of parsley, 5 grams of salt, 5 grams of paprika, 5 grams of ground pepper.

Then place 150 grams of chicken breast in the prepared tandoori mixture and leave it in the refrigerator for 8 hours. Remove meat from mixture. Heat a frying pan with sunflower oil and place the chicken in it. Cook over low heat until cooked (remember not to over-dry).

Leave the finished chicken to cool. Then cut the meat into thin slices. Cook lentils. Drain the water and divide the cereal into 2 parts. Beat one part of lentils in a blender with garlic, parsley and olive oil. The second part is laid out on a plate. Cut melon, cucumbers, and watermelon into cubes. Place all the lentils in the center of the plate, then melon, cucumbers, watermelon, chicken, garnish with sun-dried cherry tomatoes and cherry leaves.

Tandoori chicken with rice and cardamom

We will need:

• 300 ml natural yoghurt;
• 75 grams tandoori;
• 2 tablespoons lemon juice;
• one and a half kilos of chicken breast;
• 1 onion;
• 1 tablespoon vegetable oil;
• 350 grams of long grain rice;
• 2 boxes of cardamom;
• 500 grams of spinach;
• 1 liter of chicken broth.

Cooking instructions:

1. Mix yogurt, lemon juice and tandoori in a bowl, add diced chicken breasts, mix well, cover and marinate for about 10 minutes.
2. At this time, heat the oil in a frying pan and add finely chopped onion. Fry for 3 minutes, add rice and broken cardamom boxes. Stirring, cook for 5 minutes.
3. Add hot broth and bring to a boil. Reduce heat to low and simmer for about 15 minutes.
4. Preheat the grill in the oven. Place chicken pieces on wooden skewers and cook for 5 minutes on each side.
5. Wash the spinach and place it in a large saucepan without drying it with a paper towel. Cover with a lid and cook for about 2 minutes over medium heat. Place rice, spinach and chicken on plates. Serve with yogurt.

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