Tandoori Masala (spice mixture)

This is an extremely fragrant mixture of spices that Chhaya created, putting her own spin on Tandoori spicing. This will keep for a long time, and can be used for a myriad of recipes. Including Chicken Tikka.

Prep time: 5 minutes
Cook time: 2 minutes
Total time: 10 minutes

Green cardamom and black cardamom with cloves and peppercorns

Ingredients:

2 T. coriander seeds
2 T. cumin seeds
1 T. fenugreek seeds
1 T. cloves
1 T. black peppercorns
4 green cardamom pods, seeded (discard pods)
4 black cardamom pods, seeded (discard pods)
1 T. ground cinnamon
2 T. ground ginger
1/4 c. paprika
1 t. cayenne

1. Roast all the spices except the ground ones for 2-3 minutes on medium heat in a non-stick pan. Stir constantly. Note: make sure to removed the seeds from the cardamom pods, discarding the pods, and only roasting the seeds.

2. Let cool down for 5-10 minutes.

3. Grind all  the spices together (whole and powdered) in a grinder.
4. Store in a cool, dry place in an air-tight container for up to 8 months to a year.

Chicken Tikka

Please note that this is not Chicken Tikka Masala which has the rich creamy gravy. This is closer to Tandoori chicken, and is marinated overnight.

Prep time: 30 minutes
Cook time: 30 minutes




Ingredients:

1 1/2 lb. boneless skinless chicken, cut into 1-inch cubes
2 (heaping) t. tandoori masala

1/2 t. chile powder (optional to your taste for heat)
1/2 t. turmeric
1 1/2 t. salt
1 1/2 t. fresh ginger, minced
2 cloves garlic, minced
1 c. yogurt
pinch of saffron (optional for color and flavor)
1 lemon, juiced
2 T. olive oil
1 onion, cut thinly lengthwise


1. Heat up olive oil for a couple of minutes (don't let it smoke) over medium heat. Mix with the dry powdered spices (masala, chili powder).
2. Mix the rest of the ingredients (except the onion) together.
3. Marinate overnight.
4. Pre-heat oven to 400º.
5. Put chicken mixture in a pyrex pan (8"x13").
6. Cook for 20-25 minutes. Add the onions on top. Put on broil for 2-3 minutes.