Tandoori Masala

I love the taste of tandoori chicken fish and turkey, wait do not let it stop right there. This is  a general barbecue seasoning in any Indian and Pakistani kitchen  If you want you can even use this on beef, veal, lamb and goat tikas which are pieces of meat that is put on a seekh (skewer).  It can also be put on mince and made in to kababs  to put on a grill too and added to tuna fish subsi also.  The tuna fish subsi recipe I have to work on. There are two differnt types of this recipe  already that is on a couple of blogs already.  Oops I nearly forgot so please except my apology,  this tandoori masala can be used for duck and goose too.  However do not save the fat  get rid of it if you use on duck and goose because it is so unhealthy.

Now  we are ready to  make the tandoori masala recipe.

I added 1 pinch each in a bowl of red food color, red chili powder, paprika, dried kasoori meti,  cinnamon powder and turmeric.  If not using cinnamon powder break of a small piece of a cinnamon stick and add to mortar and pestle.  Add grated nutmeg.  I use a mini fine grater to grate my nutmeg with to be added to the bowl with the rest of the powder spices.

If using cinnamon powder skip this step. If using a piece of broken cinnamon stick put it in the mortar and pestle like I described above.  I added one each of Kashmiri  chili, black cardamom,   bay leaf crumbled, green cardamom and clove.  I ground them and added it to the masala bowl. I added 1 pinch each of allspice, black peppercorns, fenugreek seeds, cumin seeds and coriander seeds.  I ground these and added them to the masala bowl.  I washed and peeled 1 slice of ginger and smashed one clove of garlic with the smooth part of my knife and peeled the garlic and put it in mortar and pestle and ground it and added it to the masala bowl and mixed thoroughly.

This is enough for one time use only. Take note that I do not roast my spices and I have  a valid reason. I believe that roasting the spices before grinding takes a lot of the vital oils out of the particular spice and it is going to be cooked along with the food any way  when it is added giving it a much nicer flavor. I think roasting spices is not necessary at all and the oils from the spices are gone and it does not improve the flavor so therefore no taste.

This is my opinion and I grind enough to make my masala for one time use only so it does not lose flavor.

Enjoy this spice mix recipe.