|
Tandoori is only hard to make if you roast and grind your own Tandoori spices. You can do this at home and get much better (but way more expensive and tedious) results.
1/4 oz cumin seeds
1/2 oz white peppercorns
4-6 long dried red chillies
2 x 2" pieces cassia bark or cinnamon seeds
8 black cardamom pods
8 cloves
1 tsp saffron strands
1/2 oz royal cumin
1/4 oz mace blades or 1 1/2 tsp ground mace
1 whole nutmeg, crushed
2 tsp tandoori colouring
all you do is roast the spices in a dry frying pan over medium-low heat for 2-3 minutes, or until they start to give off a little smoke, then grind the spices using a coffee grinder (but not the same one you use to grind coffee beans, or you'll have tandoori coffee) or a mortar and pestle. Seal the spices in an airtight container and let them sit for at least three weeks.
... Or just save yourself the hassle and buy it.
I've never made Tandoori Masala, but I've made curry powder the same way, and the difference is unbelievable.
|