Tandoori Masala - Poultry

The origins of Tandoori Masala

The term tandoori comes from the Hindi tândouri. In India, and more particularly in the Punjab region, a specific oven is used: the tandoor. Here, food is often cooked on a spit in an extinguished oven in which embers have been heated for several hours. Aesthetically, this oven looks like a bread oven. The tandoori spices come from the north of India. In this region, gastronomy occupies an extremely important place and spices are very appreciated for their ability to bring taste to all dishes. Of course we know the tandoori chicken, but the spices I am proposing are also used in India to cook other meats such as lamb. Just like curry or garam masala, tandoori is an Indian spice blend that is popular across the world. The French in particular are very fond of this blend. If I suggest this recipe, you should know that in reality there are different possible combinations to make your own tandoori according to your taste. Moreover, if you go to India, you will find different recipes.

A matter of taste

Tandoori is a mixture of spices that has taste. It is very fragrant with its herbs such as rosemary, thyme or bay leaf. It is also spicy, of course, with the combination of two peppers. Perfectly prepared, it offers a subtle blend of flavors that will change your vision of the dishes you traditionally cook. Moreover, the tandoori with its beautiful red, even brown color, brings color to your dishes. After all, don't we say that we eat first with our eyes?

Tandoori Masala in the kitchen

Of course, when we talk about tandoori, it is impossible not to talk about the famous tandoori chicken. Roasted in the oven, it is seasoned with this mixture of spices that makes all the difference. Ideally, it is recommended to marinate your chicken in the spices a few hours before putting it in the oven. For more sweetness in terms of taste and for a softer meat, mix the spices in yogurt or coconut milk. This will bring out the full flavor of the tandoori. You can do the same with chicken strips, turkey escalope, etc. Tandoori also goes well with fish. Imagine beautiful shrimp or prawns marinated in olive oil with tandoori. Make up skewers and put them on the barbecue, it's delicious. With vegetables, basmati rice or potatoes, the tandoori spice mix is also a good choice.

The conservation of this spice

Tandoori, like most spices, does not appreciate temperature differences and light. Keep my tandoori bag in a dark place in a cupboard or place it in an opaque container.