CuisineMentor

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Recipes for Indian Tandoori Spice Blend

"Tandoori Chicken" is India's version of a barbecued chicken. It is one of the most popular delicacies from the Northern India that has survived years of perfection. It dates back to the Mughal Empire (1526 – 1707).

CuisineMentor's Indian Tandoori is a Spice Blend with a perfect balance of spices and herbs that combines coriander, cinnamon, cumin, fennugreek, paprika, cloves, turmeric, cayenne, ginger, garlic, black pepper,. It is savory with a mild after kick. CuisineMentor Spice Blends are ALL NATURAL, no additives, preservatives or msg. They are also sugar free, This blend is salt free.

Follow the recipe on the CuisineMentor Indian Tandoori Spice Blend package to create this delicious Tandoori Chicken dish. Serve it with rice, plain or flavored. I have also included on the package the recipe for Raita, the traditional cucumber yogurt salad.
(Dairy Free Tandoori Chicken: Mix 1 packet spice blend with 1/2 cup olive oil instead of yogurt. Proceed with recipe on package.)



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                   Indian Curried Vegetables

                      Mild, creamy Indian curry. Great for leftovers.


2 to 2 1/2 lbs. Vegetables (butternut squash, broccoli, cauliflower, potatoes…)

1/4  cup vegetable oil

1 1/2 cups chopped onions

2 tablespoons minced garlic

1/2 package CuisineMentor Indian Tandoori Spice Blend 

1 cup Vegetables stock or water, divided

1 cup diced tomatoes, fresh or canned

14oz can Coconut Milk,  divided

1/4 cup chopped fresh cilantro

1 Tablespoon sugar 

2 Tablespoons lemon juice


In a large skillet, heat oil over medium high heat. Add onions, fry until soft and lightly browned, about 7 minutes. 

Reduce heat to low, add garlic, CuisineMentor Indian Tandoori Spice Blend, and 1 tablespoon stock or water.  Stirring constantly, fry for 1 minute.

Add tomatoes, and ½ can coconut milk. Increase heat to medium, add remaining stock or water. Bring to a boil. Add vegetables, then reduce heat to low, cover tightly, and simmer for about 20 minutes or until vegetables are soft (Squash and potatoes should be added first. Add vegetables such as broccoli and cauliflower after 10 minutes and cook to tender-crisp.) .  Add remaining coconut milk, cilantro, and sugar. Bring to simmer. Sprinkle with lemon juice. 

Serve with rice. Serves 4.


Variations:  Use any combination of vegetables, but be careful not to overcook.

                   To increase hotness, add more spice blend or hot pepper.

                   For a lighter curry, use 1 cup yogurt instead of coconut milk.


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         Grilled Tandoori Vegetables
1 package CuisineMentor Indian Tandoori Spice Blend
1 cup plain yogurt
1 medium eggplant, sliced 1/2 inch thick
1/2 lb. baby new potatoes, halved and parboiled
1/2 lb. zucchini, quartered lengthwise
1/2 lb. yellow squash, quartered lengthwise
1/2 lb. carrots, halved lengthwise
1/2 lb. mushrooms, halved
1 large onion, sliced 1/4 inch thick
3 tablespoons olive oil
 
Preheat grill, (if baking, preheat oven to 425 degrees.) In a small bowl, combine CuisineMentor Indian Tandoori Spice Blend and yogurt; then brush mixture onto all sides of the vegetables. Note: Yogurt burns easily on grill.
 
Grill vegetables over moderate heat. (If baking, place vegetables on a rack in a shallow pan in the oven.)  Baste with oil and cook for 5 minutes. Then turn over vegetable pieces and baste with remaining oil.  Cook for about 5 to 10 more minutes until eggplant and potatoes are soft and other vegetables are soft-crisp.
Serves 4.
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       Indian Curried Chicken 
2 to 2 1/2 lbs. skinned chicken thighs, legs, or boned breast
1/4 cup vegetable oil
1 1/2 cups chopped onions
2 tablespoons minced garlic
1/2 package CuisineMentor Indian Tandoori  Spice Blend (about 5 teaspoons)
1/2 cup chicken stock or water, divided
1 cup diced tomatoes, fresh or canned
1/4 cup chopped fresh cilantro
1/2 cup plain yogurt
2 tablespoons lemon juice

Pat chicken pieces dry. In a large skillet, heat oil over medium high heat. Add the chicken pieces and fry 3 to 4 minutes, turning until the meat turns an opaque white. Transfer to a plate.
Add onions to oil remaining in skillet. Fry until soft and lightly browned, about 7 minutes. Reduce heat to low, add garlic, CuisineMentor Indian Tandoori Spice Blend, and 1 tablespoon stock or water.  Stirring constantly, fry for 1 minute. Add tomatoes, cilantro, and yogurt.
Increase heat to medium, add chicken with any accumulated juices, and remaining stock or water. Bring to a boil. Turn chicken to coat evenly, then reduce heat to low, cover tightly, and simmer for 20 minutes or until chicken is cooked through. 
Arrange on platter, sprinkle with lemon juice. Serve with rice.
Serves 4.
Variations:  
To increase hotness, add more spice blend or hot pepper.
For a richer curry, use 1 cup coconut milk instead of yogurt. (I love this curry made with butternut squash!!!!)
Use shrimp or other seafood instead of chicken. Make sauce, add 1½ pound raw shrimp, cook for about 5 minutes.                                   
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Legend of Tikka Masala—Tandoori Chicken with Gravy.
Legend of Tikka Masala has it that one stubborn British diner demanded gravy on tandoori chicken. A perplexed chef immediately responded by adding some spices to a can of tomato soup and pouring over the Tandoori chicken.

Chicken Tikka Masala is now a true British national dish, not only because it is the very popular, but because it illustrates the way Britain absorbs and adapts external influences. Chicken Tikka is an Indian dish. The Masala sauce was added to satisfy the desire of British people to have their meat served in gravy. 


       Chicken Tikka Masala

Chicken Tikka Masala is a two step process, Tikka and Gravy.

 Tikka:

1/2 package CuisineMentor Indian Tandoori Spice Blend

1/2 cup plain yogurt

8 Chicken Thighs, boneless, skinless, each quartered


Masala:

1 tablespoon olive oil

1 large onion, diced

3 tomatoes, diced

1 tablespoon minced gingerroot, (optional)

1 tablespoon minced garlic

1/2 package CuisineMentor Indian Tandoori Spice Blend

1/3 cup milk

1 teaspoon sugar


Note: Grilling the chicken enhances the flavors of this dish but you could use an oven too. Once you have your chicken is grilling, you could start the gravy process in parallel.

In a bowl, combine CuisineMentor Indian Tandoori Spice Blend with the yogurt add chicken into it. Set aside to marinate for at least 1 hour.

Preheat grill, (if baking, preheat oven to 425 degrees.)

Grill chicken to golden brown. (If baking, place chicken pieces on a rack in a shallow pan in the oven. Bake until fully cooked about 15 minutes.) Do not overcook.  


Meanwhile heat oil in skillet, add diced onions. Keep heat on high to slightly caramelize the onions. Be careful not to burn. When onions turn golden, add diced tomatoes, gingerroot, garlic and CuisineMentor Indian Tandoori Spice Blend. Cook on medium heat about 10 minutes.

Add hot grilled/baked chicken pieces, milk and sugar. Stir and simmer for 5 minutes on low heat.

Serve over steamed rice with a plain vegetable.

Serves 4.

Vegetarian variation: Use Grilled Tandoori vegetables, replacing the cooked chicken.


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Tandoori-Style Fish
½ cup plain yogurt
1 Tablespoons lemon juice
½ packet Cuisine Mentor Tandoori Spice Blend
4 pieces bass, cod, or halibut fillets 6oz each
2 Tablespoon olive oil
1 large yellow onion, thinly sliced
1 lemon, cut in wedges
 
Mix yogurt, lemon juice and spice blend. Pour the mixture in a large zippered plastic bag.  Add fish fillets to marinade, seal bag, and massage to coat the fish with mixture. Refrigerate 1 to 2 hours.
In a large skillet heat oil over medium heat. Add the onions and sauté until soft and golden brown, 10-12 minutes. Remove from heat, and cover to keep warm.
Prepare gas or charcoal grill for direct grilling over high heat, or preheat broiler. Oil grill rack or broiler pan. Remove fish fillets from marinade. Shake off excess marinade and discard. Place the fish directly over the heat elements or over the hottest part of the fire. If using a broiler, position the pan 4-6 inches from the heat source. Cook until the fish is golden brown on first side, 4-5 minutes. Using a spatula, carefully turn the fillets and cook until golden brown on the other side. about 4 minutes longer. Move the fish to a cooler area on the grill and cover the grill, or turn off the broiler, and let the fillets continue to cook until opaque throughout, about 5 minutes.
Reheat onions in frying pan and mound three fourths on a warm platter. Arrange fillets on top. Garnish with the remaining onions, cilantro and lemon wedges. 4 servings