TANDOORI MASALA

TRADITIONAL CLAY OVENS (TANDOOR) ARE USED IN NORTHERN INDIA AND PAKISTANI CUISINE FROM WHERE THIS BLEND ORIGINATES. THE TANDOORI MEAT IS MARINATED IN A MIXTURE OF THE TANDOORI SPICE MASALA, YOGHURT, OIL AND LEMON JUICE. 

FIRST CUT SLITS INTO YOUR MEAT PIECES (CHICKEN FOR EXAMPLE) AND MAKE A WET PASTE FROM THE RUB BY MIXING IT WITH SOME LEMON JUICE, RUB THIS PASTE DEEP INTO THE CUTS IN THE MEAT AND ALL OVER THE FLESH, THEN WHISK UP ALL  YOUR MARINADE INGREDIENTS ADDING GREEK OR PLAIN YOGHURT, GARLIC, OIL AND LEMON JUICE IN A BOWL, ADD YOUR MEAT AND MIX WELL TO FULLY COAT, COVER AND REFRIDGERATE FOR A COUPLE OF HOURS (OR OVERNIGHT IF YOU PREFER).

THEN GRILL OR BBQ YOUR MEAT BRUSHING WITH BUTTER OCCASIONALLY, ALTERNATIVELY BAKE IN AN OVEN ON A GRILL RACK OR IF YOU ARE LUCKY ENOUGH TO OWN A TANDOOR OBVIOUSLY YOU ARE ONTO A WINNER! 

PLEASE NOTE ALL COMMERCIAL TANDOOR RUBS TYPICALLY CONTAIN DEEP RED FOOD COLOURING WHICH GIVES THE RED COOKED MEAT COLOUR WE ARE USED TO SEEING. AT SALT & SPICE WE USE ZERO ARTIFICIAL COLOURINGS, PRESERVATIVES, ANTI CAKING AGENTS AND ADDITIVES, THERE IS ACTUALLY NOTHING NATURALLY IN A TANDOORI MASALA TO GIVE THIS ARTIFICIAL RED COLOUR BUT WE DO ADD SOME NATURAL BEETROOT POWDER TO ADD SOME COLOUR..