Tandoori Masala Recipe | Cracking the Code of 02 Tandoori Masala’s Mystery

The Tandoori masala recipe is a vibrant spice blend from India, traditionally used to marinate meats and vegetables for tandoori cooking. It infuses dishes with a smoky, fiery aroma and rich, warm flavor. While typically used for tandoori dishes, this versatile blend can also be used in stews, curries, and grilled pizzas!

What is Tandoori Masala

Tandoori masala is more than just a recipe; it’s a gateway to a world of vibrant flavors and culinary possibilities. Here are some final thoughts that capture its essence:

Versatility:

• This spice blend transcends its tandoori roots, adding smoky warmth and fiery depth to an array of dishes, from grilled meats and vegetables to stews, curries, and even dips. Experimentation is encouraged!

Customization:

• No two tandoori masala mixes are exactly alike. The beauty lies in adjusting the ingredients to your taste buds, making it truly your signature blend. From smoky paprika to tangy amchoor, the possibilities are endless.

Sensory symphony:

• Tandoori masala isn’t just about heat; it’s a harmonious melody of aromas, tastes, and textures. The earthy warmth of coriander dances with the smoky bite of chili, while the citrusy tang of yogurt cuts through the richness. Each bite is a sensory adventure.

Cultural ambassador:

• This iconic spice carries the legacy of Indian cuisine, sharing its warmth and vibrancy with the world. Every dish seasoned with tandoori masala becomes a mini cultural bridge, connecting kitchens and hearts across borders.

Legacy in the making:

• As you create your tandoori masala recipe, you’re contributing to a culinary legacy that stretches back centuries. Each batch carries the whispers of past generations while paving the way for future flavor escapes.

Tandoori Masala Recipe

Here’s a detailed look at the tandoori masala recipe, complete with two methods: a quick and easy store-bought blend and a traditional homemade version:

1. Quick and Easy Store-bought Tandoori Masala:

Ingredients:

• 2 tablespoons ground coriander
• 1 1/2 tablespoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground mace
• 1 teaspoon ground fenugreek
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg

Instructions:

• Simply combine all the spices in a bowl and mix well.
• Store in an airtight container in a cool, dark place for up to 6 months.

2. Traditional Homemade Tandoori Masala:

Ingredients:

Whole spices:

• 3 tbsp coriander seeds
• 1 tbsp cumin seeds
• 3 blades mace
• 1 tsp black peppercorns
• 1 inch cinnamon stick
• 3 cloves
• 3 green cardamoms

Ground spices:

• 1 tsp black salt
• 1 tbsp dried ginger powder
• 2 tsp dried mango powder
• 1 tbsp ratanjoth (optional)
• 2 tsp turmeric powder
• 1/4 nutmeg

Other:

• 15-20 dried Kashmiri red chillies
• 1 tsp fenugreek seeds
• 1 tbsp dried fenugreek leaves (Kasuri methi)

Instructions:

• Dry roast the whole spices: In a heavy-bottomed pan, dry roast the coriander seeds, cumin seeds, mace, black peppercorns, cinnamon stick, cloves, and green cardamoms over medium heat until fragrant, about 2-3 minutes. Transfer to a plate and let cool.
• Roast the red chilies: In the same pan, dry roast the Kashmiri red chilies for 1-2 minutes, until slightly darkened. Cool completely.
• Grind the spices: Once cool, grind the whole roasted spices, roasted red chilies, and fenugreek seeds into a fine powder using a mortar and pestle or a grinder.
• Mix in the ground spices: In a bowl, combine the ground spice mixture with the black salt, ginger powder, mango powder, ratanjoth (if using), turmeric powder, and nutmeg. Mix well.
• Add the kasuri methi: Finally, crumble in the dried fenugreek leaves and incorporate them gently.
• Store: Transfer the tandoori masala to an airtight container and store in a cool, dark place for up to 6 months.

Tips:

• Adjust the number of red chilies according to your desired level of spiciness.
• You can substitute ground spices for whole ones if preferred, but toasting them first intensifies their flavor.
• For a smoky flavor, add 1/2 teaspoon of smoked paprika to the masala blend.

Tandoori masala is a versatile spice mix. Use it to marinate meats, vegetables, and paneer for grilling, roasting, or baking. You can also add it to curries, stews, and even soups for a burst of tandoori flavor.

Enjoy the vibrant taste of tandoori masala in your culinary creations!

Recipes Using Tandoori Masala

Now that you have the recipe for your tandoori masala, let’s get cooking! Here’s how to make chicken tandoori, mutton tandoori, and paneer tikka tandoori using your homemade masala:

Chicken Tandoori Recipe:

Ingredients:

• 1 kg boneless, skinless chicken pieces (thighs, legs, breasts)
• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 3 tbsp tandoori masala
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

• Wash and pat dry the chicken pieces.
• In a large bowl, combine yogurt, lemon juice, olive oil, tandoori masala, salt, and pepper. Mix well.
• Add the chicken pieces to the marinade and coat them thoroughly. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
• Preheat your oven to 220°C (425°F). You can also use a grill or a tandoor if available.
• Arrange the marinated chicken pieces on a baking tray or skewer them.
• Bake for 20-25 minutes, or grill until cooked through and golden brown. Baste with some leftover marinade if needed.

Serve hot with naan bread, rice, salad, and your favorite dipping sauces like mint chutney or raita.

Mutton Tandoori Recipe:

Ingredients:

500g boneless mutton pieces (shoulder or leg)
1/4 cup plain yogurt
2 tbsp vinegar
2 tbsp ghee or cooking oil
3 tbsp tandoori masala
1 tsp salt
1/2 tsp black pepper

Instructions:

• Wash and pat dry the mutton pieces.
• In a bowl, combine yogurt, vinegar, ghee, tandoori masala, salt, and pepper. Mix well.
• Marinate the mutton pieces in the mixture for at least 4 hours, or overnight for best results.
• Preheat your oven to 200°C (390°F) or grill/tandoor.
• Arrange the marinated mutton pieces on a baking tray or skewer them.
• Bake for 30-35 minutes, or grill until cooked through and tender. Baste with leftover marinade occasionally.

Serve hot with naan bread, rice, salad, and your favorite dipping sauces.

Paneer Tikka Tandoori Recipe:

Ingredients:

• 500g paneer, cut into cubes
• 1/4 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp vegetable oil
• 2 tbsp tandoori masala
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

• Drain and press the paneer cubes to remove excess moisture.
• In a bowl, combine yogurt, lemon juice, oil, tandoori masala, salt, and pepper. Mix well.
• Marinate the paneer cubes in the mixture for at least 30 minutes.
• Preheat your oven to 220°C (425°F) or grill/tandoor.
• Thread the paneer cubes onto skewers.
• Bake for 15-20 minutes, or grill until slightly charred and cooked through.

Serve hot with naan bread, rice, salad, and your favorite dipping sauces.

Tips:

• For a crispy exterior, you can brush the marinated chicken, mutton, or paneer with some melted butter or ghee before cooking.
• Adjust the tandoori masala quantity to your desired level of spiciness.
• If you don’t have a tandoor, you can achieve a smoky flavor by adding a few pieces of
• charcoal to the bottom of your oven or grill while cooking.
• Experiment with different vegetables like peppers, onions, and tomatoes by skewering them with the meat or paneer.

Enjoy your delicious homemade tandoori feast! Remember to adjust the cooking times and temperatures based on the thickness of your meat and paneer pieces.

Nutritional Value of Tandoori Masala

The nutritional value of tandoori masala can vary depending on the specific blend and brand. However, here’s a general overview of what you can expect:

Macronutrients:

• Fat: Tandoori masala is generally low in fat, typically containing around 5-10 grams per 100 grams of the blend.
• Carbohydrates: It’s also low in carbohydrates, usually around 10-20 grams per 100 grams. Most of these carbs come from fiber and natural sugars.
• Protein: Tandoori masala is a good source of plant-based protein, with around 10-15 grams per 100 grams.

Micronutrients:

• Vitamins: Tandoori masala is a good source of several vitamins, including vitamin A, vitamin C, and vitamin K.
• Minerals: It’s also rich in minerals like iron, calcium, potassium, and magnesium.
• Antioxidants: Many of the spices in tandoori masala, such as turmeric and chili peppers, are known to be high in antioxidants.

Here’s a table summarizing the approximate nutritional value of 100 grams of tandoori masala:

Please keep in mind that these are just general estimates, and the actual nutritional value of your tandoori masala may vary. It’s always a good idea to check the food label for specific information.

Here are some additional things to keep in mind about the nutritional value of tandoori masala:

• The amount of sodium in tandoori masala can vary depending on the blend. Some brands add salt, while others don’t. If you’re watching your sodium intake, be sure to check the label.
• The heat level of tandoori masala can also vary. If you’re sensitive to spicy food, start with a small amount and add more to taste.

Tandoori masala is a great way to add flavor to your food without adding a lot of calories or fat. However, it’s important to remember that it is still a spice blend, and you should use it in moderation.

Conclusions

In conclusion, tandoori masala is not just a recipe; it’s an invitation to explore, experiment, and celebrate the beauty of culinary diversity. So, unleash your inner spice warrior, experiment with this fiery blend, and create your delicious legacy!

FAQs

Q. What is Tandoori Masala?
A. Tandoori masala is a vibrant spice blend from India, traditionally used to marinate meats and vegetables for tandoori cooking. It infuses dishes with a smoky, fiery aroma and rich, warm flavor. While typically used for tandoori dishes, this versatile blend can also be used in stews, curries, and grilled pizzas!

Q. What are the key ingredients in Tandoori Masala?
A. The core ingredients of tandoori masala vary slightly depending on region and personal preference, but commonly include:

• Warm spices: Coriander, cumin, ginger, garlic, cloves, black pepper, cardamom
• Hot spices: Kashmiri red chilies, black pepper
• Tangy elements: Yogurt, lemon juice, black salt
• Aromatic notes: Mace, fenugreek leaves, nutmeg

Q. How can I make Tandoori Masala at home?
A. You can easily whip up a delicious tandoori masala at home! Here are two options:

Quick and Easy Store-bought Blend:

• Combine 2 tbsp each of ground coriander, cumin, garlic, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and 1/2 tsp ground nutmeg.
• Store in an airtight container for up to 6 months.

Traditional Homemade Masala:

• Dry roast whole spices like coriander seeds, cumin seeds, mace, black peppercorns, cinnamon sticks, cloves, and green cardamoms.
• Roast Kashmiri red chillies separately.
• Grind the roasted spices, chilies, and fenugreek seeds into a fine powder.
• Mix with ground spices like black salt, ginger powder, mango powder, turmeric powder, and nutmeg.
• Add crumbled dried fenugreek leaves.
• Store in an airtight container for up to 6 months.

Q. Can I adjust the spiciness of Tandoori Masala?
A. Absolutely! The amount of red chilies used determines the heat level. Start with less and gradually add more to your preferred level of spiciness.

Q. How can I use Tandoori Masala beyond Tandoori cooking?
A. Tandoori masala’s versatility goes beyond grilling! Here are some ideas:

• Marinades: Enhance the flavor of chicken, fish, paneer, and tofu for stir-fries, curries, or baking.
• Stews and curries: Add a smoky depth to lentil stews, chickpea curries, or vegetable dishes.
• Soups: Infuse a warm, spicy touch with tomato or lentil soups.
• Roasted vegetables: Sprinkle on potatoes, cauliflower, or Brussels sprouts for a flavorful roast.
• Dips: Add a zing to raita or hummus.

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