Greenfields – Tandoori Masala 75g

Greenfields – Tandoori Masala, 75g

Tandoori masala adds a rich, smoky, and mildly spicy flavour to dishes, creating a unique taste experience. A popular spice blend originating from the Indian subcontinent, primarily used in Tandoori cuisine, which involves marinating meat, vegetables, or paneer (Indian cheese) in a flavourful mixture and then cooking it in a tandoor, a traditional clay oven.

Typical uses for Tandoori masala:

1. Tandoori Marinade: Tandoori masala is commonly used as a key ingredient in marinades for meats, such as chicken, fish, or lamb. The masala, mixed with yogurt or lemon juice, creates a flavourful coating that tenderises the meat and infuses it with a smoky taste.
2. Tandoori Paneer and Vegetables: Tandoori masala is equally delicious when used with paneer or vegetables. The masala is mixed with yogurt or a marinade paste and then applied to the paneer or vegetables. Grilling or baking them imparts a delightful charred flavour to the dish.

Recipes: Tandoori Chicken: Ingredients:

• 2 lbs (900g) chicken pieces (bone-in)
• 1 cup plain yogurt
• 2 tablespoons tandoori masala
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chilli powder (optional, for extra heat)
• Salt to taste
• Vegetable oil for basting

Instructions:

1. Make deep cuts in the chicken pieces to allow the marinade to penetrate.
2. In a bowl, combine yogurt, tandoori masala, lemon juice, ginger-garlic paste, red chilli powder, and salt.
3. Coat the chicken pieces with the marinade, ensuring they are well covered. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
4. Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking tray lined with foil.
5. Bake for 25-30 minutes or until the chicken is cooked through, basting with oil halfway through.
6. For a charred effect, broil the chicken for an additional 2-3 minutes.
7. Serve hot with mint chutney, naan bread, or rice.

Tandoori Paneer Tikka: Ingredients:

• 450g paneer, cut into cubes
• 250g plain yogurt
• 2 tablespoons tandoori masala
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chilli powder (optional)
• Salt to taste
• Vegetable oil for basting

Instructions:

1. In a bowl, combine yogurt, tandoori masala, lemon juice, ginger-garlic paste, red chilli powder, and salt.
2. Add the paneer cubes to the marinade and gently toss until well coated. Allow it to marinate for at least 1 hour in the refrigerator.
3. Preheat the grill or grill pan over medium-high heat. Thread the marinated paneer cubes onto skewers.
4. Lightly oil the grill. Place the skewers on the grill and cook for 3-4 minutes on each side, or until the paneer is lightly charred and heated through, basting with oil occasionally.
5. Remove from the grill and serve hot with mint chutney and salad.

These recipes are just a couple of examples of how tandoori masala can be used. You can also explore using the spice blend in other dishes like tandoori fish, tandoori prawns, or even tandoori vegetables.

Ingredients: Coriander, Paprika, Salt, Garlic, Chilli, Cumin, Fenugreek, Onion Powder, CELERY, Citric Acid, Ginger, Cinnamon, Cloves, Sugar, Aniseed, Fennel, Black Pepper, Lemon and Oil
Note: ALLERGENS IN BOLD.