Tandoori Masala Seasoning, Certified Organic - 2.25 oz
Used in North Indian tandoori style dishes. Tandoori cooking uses a tandoor, which is a tall clay oven. Meat is marinated with tandoori spice, skewered, and then lowered into the tandoor to cook.
No anti-caking agents added. Lumps may form, which is natural and normal.
Tandoori seasoning, also known as tandoori masala, is a mixture of spices that is used in tandoori style dishes. Tandoori cooking uses a tandoor, which is a tall clay oven. Meat is marinated with tandoori spice, skewered, and then lowered into the tandoor to cook.
Tandoori seasoning and cooking is very popular in Northern India though it is now practiced in kitchens around the world.
Experience the Difference of Organic Tandoori Powder
Tandoori powder is a mixture of spices that typically includes cayenne pepper, garam masala, garlic, onion, and ginger. Our tandoori spice is certified organic and has a unique flavor all its own while retaining the traditional tandoori taste.
Tandoori Butter Chicken
Serve over rice or with naan.
Serves 4
- 2 lbs chicken, cut into 1″ cubes
- 6 TBSP Original or Cultured Ghee
- 1 large onion
- 3 cups milk or 2 cups cream or yogurt
- 1/2 stick butter
- 15 oz. tomato sauce
- 3 cloves garlic, minced
- 1 TBSP garam masala
- 1/2 tsp salt
- 2-3 diced red & green bell peppers
- 4 TBSP Tandoori Masala
Preheat the oven to 375˚F. Dice the onion and saute in medium skillet with 4 TBSP ghee until onions are caramelized. In a large, heavy bottomed pot, add milk/cream, 4 TBSP ghee, butter, tomato sauce, garlic, garam masala, and salt. Cover and simmer for 20 minutes. Then add diced bell peppers and caramelized onion with any ghee that’s left, and simmer for another 10 minutes.
While the sauce is simmering, toss chicken pieces with 2 TBSP melted ghee and and tandoori masala. Lay out chicken in single layer on baking sheet and bake for 12 minutes on 375˚F. Add chicken to pot with sauce, and simmer for another 5-10 minutes. Garnish with lime and cilantro.