WHAT IS TANDOORI MASALA ?
This spice mix is meant to be used with a traditional Indian tandoor (clay oven). The exact recipe varies somewhat but usually includes coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom and a dash of nutmeg. Other popular ingredients include garam masala and cayenne pepper. Traditionally this blend is hand-ground with a mortar and pestle. Check out this recipe from Indian Ambrosia which uses beet root powder for color.
WHY IS TANDOORI MASALA GOOD FOR YOU?
It’s antibacterial and antibacterial as well. Besides being rich in fiber, it is also rich (for a spice) in minerals like manganese and copper. In terms of vitamins it’s rich in vitamins A and C.
WHEN IS TANDOORI MASALA IN SEASON?
This is a dried spice blend that is available year-round!
HOW SHOULD TANDOORI MASALA BE STORED?
It can be stored whole or ground in an airtight container at room temperature (away from direct light) for up to two months. You can also apply this mix to your chicken and then freeze in a ziplock bag.
WAS TANDOORI MASALA INVENTED RECENTLY?
So it depends on who you talk to. The version that is popular today was invented 100 years ago by a chef in Peshawar, Pakistan. This local restaurant owned by Mokha Singh Lamba cooked not only naan but chicken in their clay oven. To be fair, other restaurants had previously done this for over 2,000 years. However the bright red coloration that is now synonymous with this recipe first started there. With the political upheaval in the 1940s he relocated to Dehli, India and where it became known as a classic Indian dish.