Tandoori Rub Recipes

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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

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

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

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

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.

INDIAN TANDOORI CHICKEN



Indian Tandoori Chicken image

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).

Provided by Simmi Gupta

Categories     World Cuisine Recipes     Asian     Indian

Time P1DT45m

Yield 4

Number Of Ingredients 13

2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 ¼ cups plain yogurt
½ onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges

Steps:

  • Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
  • In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
  • Preheat an outdoor grill for medium high heat, and lightly oil grate.
  • Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g

TANDOORI TROUT



Tandoori trout image

Oily fish such as trout is a great source of vitamin D, so why not serve up this spicy fillet with a cooling chutney? A healthy main meal the whole family can enjoy

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 10

4 thick trout fillets
1 tbsp tandoori curry paste
500g new potatoes , larger ones halved
2 tbsp vegetable oil
1 garlic clove , chopped
1 tsp ground cumin
1 tsp garam masala (or ground coriander)
½ tsp ground turmeric
320g frozen peas
yogurt , coriander leaves and mango chutney, to serve

Steps:

  • Coat the trout in the curry paste. Put the potatoes in a large pan of cold salted water, bring to the boil and cook for 15-20 mins until tender but still retaining their shape. Drain and leave to steam-dry.
  • Heat the grill. Put the trout fillets on a baking tray lined with foil and cook until tender, about 6-8 mins.
  • Meanwhile, heat the oil in a large frying pan and add the garlic and spices. Cook for a few mins until fragrant, then tip in the potatoes. Fry for 3 mins until crisp at the edges, then throw in the frozen peas. Cook for 2-3 mins more until warmed through. Season well and serve with the trout, coriander sprinkled over, and yogurt and chutney on the side.

Nutrition Facts : Calories 359 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium

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