Just Curry

BRITISH INDIAN RESTAURANT FOOD (BIR)

Tandoori Masala Paste

Tandoori Masala Paste

A general purpose masala used for creating dish's such as tandoori chicken.

A small amount however can transform many dish's  and add a deep colour and extra flavour. Use sparingly as it can overpower a dish.

Ingredients

1 teaspoon salt
1 teaspoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Chilli powder
1 teaspoon Garam Masala
1 teaspoon Methi
2 gloves Fresh Garlic
1 inch fresh ginger
1 teaspoon Turmeric powder
1 teaspoon fennel
1 teaspoon paprika
1 tablespoon vegetable oil
2 tablespoons lime juice

red food colouring (enough to produce a deep red colour)

for a marinade add:
1/2 cup yogurt

Method

Place all the spices, lime juice and oil into a blender and blitz until mixed produces a smooth thick masala paste. If it does not form a paste add a little more oil so it all holds together (it should not run) This can be stored in a air tight container in the fridge until required.
 
If you wish to use this paste for a marinade add the 1/2 cup of yogurt to a potion of the masala and marinade your meat over night. The lime juice helps tenderise the meat so if time permits this is an important stange.