Tandoori Spice Mix Recipes

Steps:

• Mix.
• Store in airtight container.

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.

Steps:

• Whisk all ingredients into small bowl to blend. DO AHEAD: Spice blend can be made 2 weeks ahead. Store airtight at room temperature.

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.

Steps:

• Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
• Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
• Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
• Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
• Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g

Steps:

• Combine.

Steps:

• Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
• Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
• Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

Steps:

• Whisk all ingredients into small bowl to blend. DO AHEAD: Spice blend can be made 2 weeks ahead. Store airtight at room temperature.

Steps:

• Mix dry spices and set aside.
• Heat oil in small skillet over low heat. Add bell pepper, garlic, and 1 tsp of spice mix. Cook, stirring, until pepper is slightly soft (about 2 minutes). Let cool.
• Prepare grill or preheat broiler.
• Combine turkey, oats, bell pepper mixture, and remaining spice mix; mix thoroughly. Shape into 4 patties. Grill or broil until browned and no longer pink inside (about five minutes per side).

Steps:

• Mix together the ginger, cumin, coriander, paprika, turmeric, and cayenne in a bowl. This spice mix will keep in an airtight container for up to 6 months.