Tandoori Masala ground

Description:
Classic blend for Indian tandoori chicken. Traditionally cooked in a clay oven, the dish has a tart, fresh flavor due to the yogurt and ginger used for the marinade, and an earthy note due to the coriander and cumin. By the way, tandoori fish and chicken also works very well in the oven or on the grill.

Our mixture corresponds to Tandoori naturel, which does not contain the red dye otherwise known from Asian stores. The use of this dye is prohibited for German manufacturers and may only be sold in original packaging direct imports.

Who misses the intense red tone can alternatively mix in some beet powder.

Usage:
For the marinade, whip 200g of yogurt and mix with 3 tsp of the mixture. Then marinate the meat in it for at least half an hour.
 
Ingredients:
Cumin, coriander, paprika, turmeric, onion, garlic, cardamom, pepper, mustard flour, ginger, chili, allspice, galangal, nutmeg, cinnamon, coriander leaves, cloves, long pepper.
 
Aroma/Flavor:
spicy-earthy