By: Susan Joy
Tandoori spice mix is used to marinate chicken pieces for the very popular Indian dish, Tandoori Chicken. This spice mix consists of a variety of warm, smokey, aromatic spices.
I like to double the spice mix and have extra on hand to prepare the marinade in a few minutes. (Just weigh out 45g and add to the coconut cream and lime juice and the marinade is all done). Tandoori Chicken recipe here.
Serves: 45g (Approx. 1/2 cup) | Prep Time: 00:05 | Cooking Time: 00:00
- 1 1/2 Tbsp smoked paprika, or sweet paprika
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground ginger
- 1 1/2 tsp garam masala
- 1 tsp chilli, powder (I used medium strength)
- 1 tsp ground turmeric
- 1 tsp cinnamon
- 1 tsp garlic powder
- 1 tsp fine sea salt
- 1/2 tsp ground nutmeg
- 1/2 tsp fine black pepper, ground
Combine all the above spices together in a bowl, mix well.
Store in a glass airtight jar in the pantry to have on hand to make Tandoori Chicken. Keeps for up to 6 months.
You will find my Tandoori Chicken recipe here.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and well being.
Feature image: Photo by Susan Joy.