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Thread: Tandoori spice base page

  1. #1
    Redflame's Avatar
    Redflame is offline Senior Member
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    Tandoori spice base

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    Here is a favorite blend in my house, great as long as you allow dairy into your food plan

    1 tsp. salt or to taste

    Juice of a half a lemon

    1 tsp. grated fresh ginger

    2-3 sm. cloves garlic, peeled and minced

    1 fresh green chili, coarsely chopped and seeded

    2 tsp. ground coriander

    1/4 cup Greek yogurt

    1/2 tsp. ground cumin

    1 tsp. garam masala

    1/4 tsp. freshly ground black pepper

    Blend it up and marinade Chicken, lamb, scallops....what ever you would like in it. We then grill the protien (stove top) and we heat the left over sauce and serve with it.

    Sometimes we use the same formula but leave out the yogurt and add crushed toms. Then we cook everything all together, like in a covered dutch oven in the refrig or in a crock pot. at the end we blend in the yogurt right before serving
    Redflame
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  2. #2
    pjgh's Avatar
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    Very similar to mine - I use Indian black salt in the mix, too. The yoghurt is particularly good at tenderising and neutralising fatty meats - lamb on the bone in this kind of marinade is superb!

  3. #3
    mikeyt's Avatar
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    looks like mine too! I make up big batches of whizzed up chilli & ginger (roughly equal quantities) with a bit of water to make a paste, then put it in ice cube trays and freeze - makes it much quicker & easier the next time.

    If I'm doing it in a saucepan rather than grilling, I use whole cumin fried in the ghee just before i add the protein, and sometimes I use coconut milk rather than tomato (specially with fish).

    (my beloved other 1/2 bought me an indian cooking course for birthday last year, have hardly stopped cooking it since!)

  4. #4
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    For even more infused flavor more tender meat, especially for chicken, beef or lamb mix all the ingredients and marinate overnight. If grilling brush meat with butter.

  5. #5
    MvEssen's Avatar
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    It's in the fridge right now (since 4 hours ago actually). I just stirred in it a little and it smelled freaking awesome. Going to eat it tomorrow, really excited!

  6. #6
    MvEssen's Avatar
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    I geuss the greek yoghurt we have here is different from yours. It doesn't really work well with cooking. How do you think coconut milk would work?

  7. #7
    Redflame's Avatar
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    I think coconut milk would work, especially if you scooped it out of a cna tht just came out of the fridge, mixed everything into the heavy cream, and then plopped it right back into the fridge, of course once you heat it up it will become more liquid, but I think it would hold and carry the seasoning better.
    Redflame
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  8. #8
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    +1 Thanks Redflame...

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