Bengal Tiger Tandoori Masala Recipes

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TANDOORI MASALA (SPICE MIX)



Tandoori Masala (Spice Mix) image

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

1 teaspoon garlic powder (Lasun)
1 teaspoon ground ginger (Adrak)
1 teaspoon ground cloves (Lavang)
1/2 teaspoon grated nutmeg (Jaiphal)
1 teaspoon mace (Javitri)
1 1/2 tablespoons ground cumin (Jeera)
2 tablespoons ground coriander (Dhania)
1 teaspoon ground fenugreek (Methi)
1 teaspoon ground cinnamon (Tuj or Dalchini)
1 teaspoon fresh ground black pepper (Kalimirchi)
1 teaspoon ground brown cardamom (Elaichi)
1 teaspoon red food coloring

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.

BENGAL TIGER TANDOORI MASALA



Bengal Tiger Tandoori Masala image

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

1 tablespoon fenugreek seeds
1/2 teaspoon onion seeds
1/2 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon curry powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon chili powder
1 1/2 teaspoons paprika
4 garlic cloves, peeled and cleaned
2 tablespoons vegetable oil
fresh ginger (1 thumb-sized piece)
2 jalapeno peppers (seeds and all)
1 bunch fresh cilantro (washed, long stems cut off)
1/4 cup lemon juice
1 cup plain yogurt (An unthickened type of yogurt works best)

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

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