Tandoor Masala (Dry)
Toasting ALL of your spices and grinding them fresh will always give you the best results, however if you are in a bind, you can always buy your spices pre ground.
|Items to be ground can be toasted separately, cooled, and then combined in either grinder or mortar and pestol. Grind together all whole spices available and mix with remaining pre ground ingredients, then store in an airtight container until ready use.
Feel free to experiment with adding more or different types of chilies, or adding various other ingredients to change up the flavor. One of my personal favorite spices to add for use with lamb is roasted and ground fennel seeds. Use this recipe for making many different Indian dishes, in particular Tandoori Chicken (see recipe)
Comments are closed