Tandoori Chicken Powder – तंदूरी मसाला 100

Tandoori Chicken Powder – तंदूरी मसाला

Tandoori Chicken Powder, often simply called “Tandoori Masala,” is a quintessential spice blend in Indian cuisine, particularly for preparing dishes cooked in a tandoor (a cylindrical clay oven). It’s renowned for giving tandoori chicken its characteristic reddish-orange color and smoky, tangy, and subtly spicy flavor.

Here’s a breakdown of what makes Tandoori Chicken Powder special:

Key Ingredients: While specific recipes and brands may vary, a typical Tandoori Chicken Powder blend includes a mix of whole and ground spices. Common ingredients are:

Coriander seeds: Provide an earthy, citrusy base.

Cumin seeds: Add warmth and a distinctive aroma.

Kashmiri red chillies: Crucial for the vibrant red color and mild to moderate heat.

Turmeric: Contributes to the color and has earthy notes.

Ginger powder and Garlic powder: Provide pungent and aromatic notes.

Black pepper: Adds a sharp, peppery kick.

Cinnamon, Cloves, Cardamom (green and black), Mace, Nutmeg: These whole spices contribute to the complex aroma and warmth of the blend.

Fennel seeds: Offer a sweet, licorice-like flavor.

Amchoor (dried mango powder): Provides the characteristic tangy flavor. Some commercial blends might use citric acid for tanginess.

Fenugreek leaves (Kasuri Methi): Adds a slightly bitter, earthy, and aromatic note.

Salt: Balances the flavors.

Sometimes, food coloring (often red or orange-red) is added to enhance the visual appeal, especially in commercial preparations, although the Kashmiri chili itself contributes significantly to the color.

Flavor Profile: Tandoori chicken powder creates a complex flavor profile that is:

Smoky: Even without a tandoor, the spices evoke a smoky essence.
Tangy: Thanks to ingredients like amchoor.
Aromatic: A rich blend of warm spices.

Mildly spicy: Designed to impart flavor without overwhelming heat, though the spiciness can vary.

Culinary Uses:

Tandoori Chicken: This is its primary use. The powder is typically mixed with yogurt, ginger-garlic paste, and lemon juice to create a marinade for chicken pieces. The marinated chicken is then traditionally cooked in a tandoor, but can also be grilled, baked in an oven, or pan-fried.

Other Tandoori Dishes: It’s also used to marinate paneer (Indian cheese), tofu, mushrooms, fish, lamb, and various vegetables before grilling or baking to create vegetarian tandoori dishes.

Flavoring Agent: Beyond traditional tandoori items, it can be used to add a distinctive Indian flavor to:

Curries and gravies: Add depth and aroma.
Stews and soups: Provide a warm, earthy note.
Roasted vegetables: Sprinkled on potatoes, cauliflower, or other vegetables for an extra kick.
Snacks: Can be used in rubs for various snacks.

Disclaimer: The image displayed and the details printed on the label are for demonstration purposes only. Actual product specifications, including MRP, manufactured date, expiry date, weight, and ingredients, may differ or change over time. Please refer to the latest packaging for accurate information.
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