Tandoori Spice Blend

Submitted by Queen Dana

"From Sugar Mill restaurant at Rosewood Little Dix Bay. Jan 2011 Bon Appetit."

 

• Ready In: 5mins
• Ingredients: 7
• Yields: 2 1/3 tablespoons

ingredients

• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon cayenne pepper

directions

1. Whisk all ingredients into small bowl to blend. DO AHEAD: Spice blend can be made 2 weeks ahead. Store airtight at room temperature.

Reviews

[Dienia B.]

very helpful . easy and flavorful zaar world tour 8

 

[mersaydees]

This is great. Made as directed except omitted the salt. This is now my staple for tandoori. Made a paste by adding some yogurt and softened ghee. Thanks, Queen Dana! Made for ZWT8, Family Picks, team Diners, Winers, and Chives.

 

[Outta Here]

This will go into my regular "make my own spice mixes" regimen. Loved the flavors and I always have the ingredients on hand. Used it with yogurt to marinate chicken pieces. Just enough heat without being overwhelming. Made for Spring 2012 PAC game.

 

[Maito]

I used this mixed with yogurt and lime to make a tandoori paste and it worked very well. Simple to put together too.

 

[gailanng]

My residency at food.com has allowed me to become versed in many international recipes. Thus, I can curse in several languages. Want to here me? Made for Best of 2012 recipe tag.