Tandoori masala


Thanks to the large number of food establishments from different countries that we currently find in our cities, we have access to ingredients that were almost unknown to us before. Now it is easy to find any Thai, Arabic, Japanese, Indian or Chinese ingredient, which is a real joy for those of us who like to innovate and try new recipes.

Tandoori masala is a mixture of spices widely used in Indian and Pakistani cuisine, and its components include coriander, salt, fenugreek, cumin, cinnamon, chili peppers, black pepper, ginger, onion, garlic, mustard, leaves in different proportions. bay leaf, nutmeg, cloves and cardamom. Tandoori masala has an intense red color, which is transferred to the foods with which it is cooked, giving them a very exotic touch as well as a pleasant spicy perfume.

The usual way to use it is mixing it with yogurt, to later marinate meat, generally chicken. The mixing ratio is 1 part tandoori masala to 19 parts yogurt. It also gives good results, although it is not so orthodox, sprinkling it on creams, salads or for example to bread fillets, since it gives them a very interesting set of taste nuances on the palate.

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