Tandoori Masala Spice Mix Recipe

Ingredients

• 2 tablespoons ground coriander
• 1 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
• teaspoon ground nutmeg

Directions

Step 1: Gather all the necessary ingredients for the recipe.

Step 2: In a medium-sized bowl, combine the ground coriander, cumin, garlic powder, ground ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg.

Step 3: Stir the ingredients well until they are fully mixed.

Step 4: Transfer the spice blend into an airtight for storage.

Step 5: Store the homemade spice blend in a cool, dry place. It will keep for several weeks.

Nutrition Facts (per serving)

Calories	19
Total Fat	1g
Saturated Fat	0g
Sodium	4mg
Total Carbohydrate	3g
Dietary Fiber	2g
Total Sugars	0g
Protein	1g
Vitamin C	1mg
Calcium	30mg
Iron	1mg
Potassium	42mg

Note: The above nutrition facts are based on a single serving and a 2,000-calorie diet. Nutritional values may vary based on individual needs and serving sizes.

Description: Tandoori masala is an essential spice blend in Indian cuisine, used to marinate meats, especially chicken, for the iconic tandoori dishes. This homemade spice mix combines a variety of aromatic spices to create a flavorful base for tandoori cooking, often seen in dishes like tandoori chicken or butter chicken.

History and Origins

The origins of tandoori masala trace back to the Indian subcontinent, particularly from the northern regions where the tandoor oven has been a staple of cooking for centuries. The tandoor itself is a traditional clay oven, used for roasting meat, bread (like naan), and vegetables. The term tandoori comes from this specific cooking method, and the masala refers to a blend of spices used to flavor the food before cooking. While the tandoori method and spices have ancient roots in India, it was popularized worldwide in the 20th century with the rise of Indian restaurants abroad.

Regional Variations

Tandoori masala varies slightly depending on the region. In Northern India, particularly in Punjab, the spice mix tends to be rich with bold flavors from cumin, coriander, and garam masala. In other parts of India, particularly in Gujarat and Rajasthan, variations may include more local spices like dried mango powder (amchur) and Kashmiri red chili powder for extra color. The exact balance of spices used can change from household to household, adding regional and personal nuances to the blend.

Differences from Similar Dishes

Although tandoori masala is often compared to other spice blends like garam masala, it has a few distinct characteristics. Garam masala is a versatile spice mix used across various Indian dishes, known for its warming flavors of cinnamon, cardamom, and cloves. On the other hand, tandoori masala is specifically crafted to withstand the high heat of the tandoor oven and infuse a smoky flavor into grilled meats. It tends to be spicier and more tangy compared to garam masala, often with the inclusion of dried fenugreek leaves and turmeric, which are key in achieving the unique tandoori taste.

Where It Is Typically Served

Tandoori masala is most commonly associated with tandoori dishes, such as tandoori chicken, a popular choice in Indian restaurants worldwide. It is also used in marinades for other meats, vegetables, and even paneer, a type of Indian cheese. Additionally, tandoori masala is often sprinkled over naan breads, used in biryanis, or mixed into yogurt for a rich dip. In India, it is a common sight at roadside eateries known as dhabbas or in high-end restaurants, where tandoori dishes are served hot and smoky.

Fun Facts

• The tandoor oven, where the food is cooked, can reach temperatures up to 900F (480C), which is much hotter than a typical home oven.
• Tandoori chicken, one of the most famous dishes made with tandoori masala, was reportedly invented by the famous restaurateur, Kundan Lal Gujral, in the 1940s in Delhi.
• One of the distinguishing features of tandoori dishes is the bright red color of the food, often derived from the use of Kashmiri chili powder and sometimes artificial food coloring.
• While tandoori masala is popular in Indian cuisine, the flavors are also found in other South Asian countries like Pakistan, Bangladesh, and Nepal.

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