Tandoori Anything Spice Blend

$12.00

TANDOORI SEASONING | MILD-MEDIUM HEAT | VEGAN

Half the secret to tandoori is in this jar. The other half is a cup of plain yogurt and a little marinating time. Chili and paprika bring the red, and fenugreek is the note your brain reads as tandoori. You marinate, then you bake. The name says anything and means it: chicken, cauliflower, shrimp, salmon. People will ask what you did. You don't have to tell them.

    Ingredients

    chili, paprika, sea salt, coriander, cumin, garlic, celery seed, fenugreek seed, black pepper, bay leaf, cardamom

    Style

    From Our Laguna Beach Spice & Tea Shop

    Here's what we tell in-store customers about tandoori-ing anything and everything. This technique matters as much as the blend does:

    Mix 1 tablespoon with 1/2 cup plain yogurt, 2 teaspoons fresh lemon juice, 1/2 teaspoon salt, and 1 tablespoon olive oil for every pound of meat or vegetables. Let the marinade sit 10 to 15 minutes before the food goes in so the spices hydrate, then marinate at least an hour, or overnight if you have it.

    A little secret tip: whisk 1 teaspoon into melted butter or ghee and brush it over hot corn on the cob just before serving. Backyard corn stops being ordinary immediately.

    • What to use it on

      Chicken thighs and legs, marinated in yogurt and finished hot so the edges catch.

      Shrimp, salmon, and firm white fish, with lemon and a cooling yogurt sauce alongside.

      Cauliflower, potatoes, and mushrooms, roasted until the tips go black.

      Wraps, grain bowls, flatbreads, and skewers.

      Anything headed into a very hot oven.

    Try This Simple Recipe Tonight

    Mrs. Sharma's Tandoori Chicken

    Serves 3 to 4

    Chicken marinated overnight in yogurt and Tandoori Anything Spice Blend, then roasted and broiled for a deep golden crust.

    Ingredients

    • 1 lb chicken thighs or legs
    • 1/2 cup whole milk yogurt, plain
    • 1/2 lemon, juiced
    • 2 to 3 cloves garlic, minced
    • 2 tbsp EVOO
    • 1 tbsp Tandoori Anything Spice Blend
    • 1/2 tsp Kashmiri chile powder
    • 2 tsp ground black pepper
    • 1/2 tsp Himalayan salt

    Instructions

    1. Mix yogurt, lemon juice, garlic, EVOO, salt, Tandoori Anything Spice Blend, Kashmiri chile powder, and black pepper in a large bowl. Stir to combine.
    2. Put chicken in the yogurt mixture and make sure yogurt covers all nooks and crannies.
    3. Cover and refrigerate for 2 hours or overnight.
    4. Preheat oven to 450°F. Remove chicken from the yogurt marinade, leaving a thin, even layer of yogurt on the chicken; do not rinse or wipe it off fully. Discard the remaining marinade.
    5. Place chicken in a roasting pan and roast, uncovered, for 45 minutes, turning occasionally.
    6. Broil chicken for about 5 minutes to crisp the skin.