This is a quick mix to make and can be used in many 'tandoori' dishes. Personally, I tend to make tandoori marinade mix fresh for each dish, as it is so easy! However, if you need to use tandoori masala in small amounts only, or have limited space in your kitchen, you can make this mix and keep it in one jar. This amount will be enough for approximately 4 kilo of chicken/meat.
Also see Marinade Selection.
|||8 tsp. coriander powder|
|||4 tsp. cumin seed powder|
|||4 tsp. sweet paprika powder (for colour)|
|||2 tsp. red chilli powder|
|||1 tsp. green cardamom powder|
|||2 tsp. garlic powder*|
|||2 tsp. ginger powder*|
|||2 tsp. garam masala powder|
|||3 tsp. dry mango powder (amchoor). If you do not have mango powder, either use anardana (pomegranate seeds) powder or add lemon juice to the dish where you are using this tandoori masala***.|
|||1/2 tsp. freshly grated nutmeg|
|1.||Mix all ingredients together in a dry bowl, transfer to a dry, screw-top jar and store.|
|2.||*You can omit garlic and ginger powder and add fresh, when ready to use this mix.|
|3.||***If you do not have either of these, add lemon juice when ready to use this mix. I often do. I sometimes add a little lemon rind to the blender too, for that extra flavour from the oils in the skin.|
|4.||To marinade, I usually add this mix with a little cooking oil and a little yoghurt(quantity depends upon the size of what you are cooking and your taste. Taste and adjust amount as you add it.|