Tanduri masala

Masala in the Asian culinary tradition is called a mixture of various seasonings and spices that are used to prepare all kinds of national dishes. For the first time, a mixture of masala spices began to be made and eaten in India. Translated from ancient Indian, the word masala means "mixture of spices. " Masala blend is just perfect for cooking meat, vegetable and fish dishes. There are a great many regional varieties of masala spice mixture.

As a rule, the most suitable masala mixture is selected for a certain type of culinary products. Among the most common and widely used masala species, it is fashionable to distinguish the following:



garam masala;

chaat masala;

masala mixture for tea;

tanduri masala.



Tandoori masala is a special mixture of spices and spices that is used in the process of preparing a variety of dishes in the national Indian tandur stove. This clay oven has been used in India for cooking since time immemorial. In the Indian culinary tradition, there is no single tandoori masala composition. This is primarily due to the national and climatic characteristics of the region.

In one part or another of India, various spices and spices that are part of the tanduri masala spice mixture grow and are popular. However, according to the classic recipe, the composition of tandoori masala is based on the following ingredients: ginger root, cardamom, cloves, black cardamom and cinnamon, as well as ground coriander, bay leaf, cumin, fenugreek, nutmeg, black pepper, onion, mustard, shambala, garlic and salt.

Tandoori oils are specific and rather complex spicy mixtures that can significantly improve the taste and aroma of culinary products. do not forget about the severity of the tandoori masala mixture. In India, as well as in other Asian countries, a sharp or sweet taste palette is in greatest demand. With the help of tandoori, masala marinate meat and fish for further preparation in an Indian clay oven.

In addition, tanduri masala can be used as a seasoning for vegetable dishes, as well as salads. In India, chicken is especially popular, marinated with a mixture of tandoori masala and baked in a clay oven. Tandoori masala forms a crisp but spicy crust during the cooking process, and the poultry meat becomes juicy, tender and acquires a savory spicy taste and aroma. As a rule, masala mixture is sold ready-made.

In order to get the marinade, you need to mix a tablespoon of tandoori masala with a glass of kefir, then carefully move the resulting mixture, add a few spoons of lemon juice and fresh coriander leaves. Chicken, fish or meat should be placed in a marinade and refrigerated for a few hours. After the meat or fish is marinated in a tandoori masala mixture, you can send the product to the oven at 200S temperature or bake over an open fire using a barbecue or grill.