TANDOORI MASALA SPICE MIX
I needed this mix for a butter chicken recipe. Rather than another trip to the store, I decided to make my own!
Provided by TheBritishBaker
Categories World Cuisine Recipes Asian Indian
Time 5m
Yield 8
Number Of Ingredients 11
Steps:
- Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.
Nutrition Facts : Calories 19.3 calories, Carbohydrate 2.9 g, Fat 0.8 g, Fiber 1.6 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 0.2 g
BENGAL TIGER TANDOORI MASALA
This is a mild to medium-hot recipe for marinade that works well with chicken. It makes enough to coat one chicken. If you want to serve with lots of veggies, just double.
Provided by PetsRus
Categories Asian
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 17
Steps:
- Roast the fenugreek and onion seeds first by heating and tossing in a sauté pan for several minutes. Grind them together using a mortar and pestle or spice grinder.
- In a food processor, blend fenugreek and onion seeds with the salt, garam masala, turmeric, curry powder, coriander powder, cumin, chili powder, paprika, garlic, vegetable oil, ginger, jalapeños, cilantro and lemon juice until all the ingredients become a smooth paste.
- Spoon the mixture into a large mixing bowl and stir in the yogurt.
- Marinate meat or fish for eight hours (or bathe first in white distilled vinegar for shorter marination time). Tofu, vegetables or paneer can be tossed into the marinade just before grilling. Use the marinade to baste over the grill.
Nutrition Facts : Calories 331.5, Fat 24.9, SaturatedFat 6, Cholesterol 21.2, Sodium 873.7, Carbohydrate 22.6, Fiber 4.6, Sugar 9.8, Protein 9.4
TANDOORI MASALA PASTE - 2 OZ. OR 50 G
Entered for safekeeping from curryfocus.co.uk. This is a little different from other tandoori mixes on food.com by the use of dried mint. If you don't find dried mint in the herb/spice section, check the tea section of the supermarket. I think the mint is a substitution for dried fenugreek leaves, which can be found at an Indian market.
Provided by KateL
Categories Indian
Time 5m
Yield 2 oz.
Number Of Ingredients 8
Steps:
- Mix all ingredients except the water in a non-reactive bowl. Add just enough water to produce a slightly runny paste which should drip slowly off a spoon like treacle.
- To use the paste, add the paste to the recipe oil (or ghee) and stir continuously until the paste color darkens and the oil separates and floats to the surface of the mixture. Let the paste cool a little before adding to the chosen recipe.
Nutrition Facts : Calories 42.1, Fat 1.4, SaturatedFat 0.1, Sodium 9.7, Carbohydrate 8, Fiber 3.1, Sugar 0.6, Protein 2
TANDORI TIKKA MASALA
Marinated and grilled chicken with a creamy coconut and tomato sauce.
Provided by philipjallen
Time 1h30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Cut the chicken into large chunks and place in a large bowl. squeeze the lime over the chicken then add 2 tbsp of Garam Masala, 2 tbsp of Paprika and half a tsp of salt. Rub the spices into the chicken then set a side for an hour.
- In a blender add the plain yoghurt, half the garlic, half the ginger, 1 tbsp of Garam Masala and 1 tbsp of paprika. Blend so all ingredient are mixed well.
- Add the onions and peppers to the spice covered chicken then pour the yoghurt mixture over making sure everything is coated. Leave this to marinate for at least 6 hours.
- Place the marinated chicken, onions and peppers in an oven dish and spread the content out. Place in the oven at 220 degree c for 30 minutes.
- Melt the Ghee in a large saucepan then soften the shallots. Add the remaining garlic, salt and ginger, the coriander stalks, 2 tbsp of Garam Masala; and the chilli powder.
- Continue to fry the spices for a couple more minutes before adding the water and mix into a paste. Pour in the Passata and bring to the boil. Once boiled turn the heat down and let simmer for 20 minutes.
- Add the Coconut to the sauce and mix in. With a hand held blender, blend the sauce until it is smooth. You may have to add a little water if the sauce is too thick.
- Remove the Chicken, Onions and Peppers from the oven and add to the sauce. Mix in half the chopped coriander.
- Serve with rice and naan bread. Sprinkle the remaining coriander as garnish.
BENGAL TIGER CHICKEN
Chicken in a creamy, mild curry sauce. From my Grandma's recipe box, I grew up with this and had no idea it was so easy until my late 20's. I get many compliments on it, notably from those who claim they do not like "indian" food.
Provided by Tropical Texan
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F.
- Combine condensed soup, mayonnaise, curry, lemon juice, and half of the grated parmesan cheese together.
- Pour over chicken in a shallow baking dish.
- Mix remaining parmesan cheese with the dressing and spread evenly over top of casserole. Note: It is meant to be a kind of light, crunchy topping, not a soft one.
- Bake for one hour or until chicken is cooked through.
- I always end up doubling this recipe for my family *except* for one thing: the mayo. I do not double the mayo, I use 1 and 1/2 c in my double recipe.
- The sauce is marvelous over jasmine rice. This is one of my favorite leftover dishes, it is almost better the next day! Enjoy!
Nutrition Facts : Calories 482.9, Fat 29, SaturatedFat 6.6, Cholesterol 100.4, Sodium 1150.7, Carbohydrate 21.2, Fiber 0.6, Sugar 4.5, Protein 34.5
TANDOORI MASALA (SPICE MIX)
Make and share this Tandoori Masala (Spice Mix) recipe from Food.com.
Provided by Sandi From CA
Categories Asian
Time 3m
Yield 1/3 cup (approximately)
Number Of Ingredients 12
Steps:
- Mix all the above ingredients (without roasting them first) and push through a fine sieve.
- Store in an airtight container and close the lid tightly after use.
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- Heat a heavy-bottomed pan on a low flame. Combine the whole spices (Cinnamon sticks, Cloves, Mace, Cumin seeds, Coriander seeds, Black peppercorns, Black cardamom, and Green Cardamom. Dry roast them on a medium-low flame for 2-3 minutes. Keep stirring and as they start emitting their aroma, take it off the fire.
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