Tandoori masala

Tandoori masala is a mixture of spices specifically used for cooking in a Tandoor, or clay oven, in traditional north Indian and Pakistani cooking. The specific spices vary somewhat from one region to another, but typically include garam masala, garlic, ginger, onion, cayenne pepper, and may include other spices and additives. The spices are often ground together with a pestle and mortar.

History

Tandoori masala has its roots in the Mughal Empire, which ruled over the Indian subcontinent from the 16th to the 19th centuries. The Mughals were known for their elaborate cuisine and introduced several recipes to India, including the use of the tandoor oven and the spice mix known as tandoori masala.

Preparation and Use

Tandoori masala is traditionally made by grinding the spices together using a mortar and pestle. The spices are then combined with yogurt to create a marinade. Meats such as chicken, lamb or fish are marinated in the mixture and then cooked in the tandoor oven. The high heat of the tandoor oven sears the meat, sealing in the flavors of the spices.

The masala is also used in the preparation of vegetarian dishes. Vegetables and paneer (Indian cottage cheese) can be marinated in the spice mix and then grilled or baked.

Variations

There are many variations of tandoori masala, depending on the region and personal preference. Some versions may include nutmeg, cumin, or coriander, while others may include fenugreek, clove, or cinnamon. The spice mix is often adjusted to taste.

Commercial Availability

Tandoori masala is widely available in stores and online, both in the Indian subcontinent and internationally. It is often sold in powder form, although some stores also sell it as a paste. The quality and flavor of commercial tandoori masala can vary widely.

See Also

• Indian cuisine
• Pakistani cuisine
• Spice mix
• Tandoor

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