Tandoori Masala Dry Rub Recipes

TANDOORI MASALA SPICE MIX

Tandoori Masala Spice Mix image

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

Ingredients

2 tablespoons ground coriander
1 ½ 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
½ teaspoon ground nutmeg

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

TANDOORI RUB FOR CHICKEN

Tandoori Rub for Chicken image

This tandoori rub is essentially the base for a great marinade. While this rub is intended for chicken, it can be used on all types of poultry, pork, fish, and seafood.

Provided by Derrick Riches

Categories Spice Mix

Time 10m

Number Of Ingredients 7

Ingredients

1 tablespoon ginger
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon sea salt
1 tablespoon cayenne

Steps:

Gather the ingredients
Mix all ingredients together and store in an airtight container in a cool, dry place.
To use, rub mixture over chicken, cover, and place into refrigerator for 1 hour before grilling or baking.
Mixture can be added to plain yogurt and lemon or lime juice to form a delicious marinade. In this case, place chicken in a resealable plastic bag, add marinade made out of rub ingredients and place into refrigerator for 2 to 6 hours.

Nutrition Facts : Calories 111 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 8 g, Protein 4 g, SaturatedFat 1 g, Sodium 339 mg, Sugar 2 g, Fat 4 g, ServingSize about 1/2 cup (1 serving), UnsaturatedFat 0 g

TANDOORI DRY RUB

Tandoori Dry Rub image

Make and share this Tandoori Dry Rub recipe from Food.com.

Provided by Diana Adcock

Categories Asian

Time 5m

Yield 1/3 cup

Number Of Ingredients 11

Ingredients

2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons ground ginger
2 teaspoons paprika
2 teaspoons turmeric
1 teaspoon ground cardamom
1 teaspoon salt
1 1/2 teaspoons white pepper
1/2 teaspoon cayenne
2 teaspoons garlic powder

Steps:

Mix well all ingredients and store in a jar with a tight fitting lid.

TANDOORI MASALA DRY RUB

Tandoori Masala Dry Rub image

Entered for safekeeping from Riascollection.blogspot.com. Fenugreek leaves have a bitter taste like a cross between fennel and mint or lemon. Indian red chilli powder is more similar to ground cayenne pepper than U.S. chili powder. If using a coffee grinder, use one dedicated to spices rather than coffee. Leftovers should be stored tightly sealed in the freezer for up to 6 months, or on the shelf for 4-6 weeks.

Provided by KateL

Categories Indian

Time 3m

Yield 7 1/2 tablespoons

Number Of Ingredients 7

Ingredients

2 tablespoons garam masala
2 tablespoons ground cumin
1 tablespoon coriander powder
4 teaspoons paprika (or Kashmiri Mirch)
2 teaspoons kasuri methi or 2 teaspoons dried fenugreek leaves, crushed
1 teaspoon turmeric
1/2 teaspoon cayenne pepper (or Indian chilli powder)

Steps:

Combine all ingredients using a whisk/spoon/coffee grinder. Store it in an airtight container.

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