If you enjoy a visit to your local Indian restaurant, then food (probably chicken or lamb) flavoured with tandoori spice is something you're sure to have experienced. This unique blend, hailing from Northern India, Pakistan and various other countries is a flavour-packed mix with numerous uses. (See the bottom of the page for other recipes)
What You'll Need: (makes about 8-9 tablespoons)
4 tbsp coriander seeds
2½ tbsp cumin seeds
1 tbsp paprika
1 tbsp chili powder
1 tbsp garlic powder
2 tsp green cardamom pods
2 tsp ginger powder
2 tsp whole cloves
1 tsp saffron strands (optional)
3 inch piece of cassia-cinnamon (or other cinnamon)
2-3 whole star anise
2 tsp salt (see note 2 below)
tbsp = tablespoon
tsp = teaspoon
Store your tandoori powder in a cool place in an airtight jar out of direct sunlight. Use within 3 months before making a fresh amount.
Note: To get even more flavours and aromas from the whole ingredients, I recommend dry toasting the coriander, cumin, cardamom and cloves prior to cooling, grinding and combining. This only takes a few minutes and is recommended. Read more about this easy to do cooking technique. (Link opens in new window)
Note 2: Whilst you can use regular table salt for this tandoori spice I recommend using a less processed salt: sea, rock or kosher for example. Not only is it healthier, it will add more flavour to your blend and therefore your tandoori cooking.
There are various ways of using this flavouring: Use it as a general seasoning/rub for meat, or, sprinkle over cooked veg and fish. Maybe combine a teaspoon or two with olive oil and use as a salad dressing, or probably the most popular way, combine with some Greek/plain yoghurt, lemon juice and a touch of olive oil before marinating some chicken or lamb prior to grilling or oven cooking.
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