Tandoori masala - canned

Tandoori masala is a spice named after the oven used for cooking. Tandoor refers to the kiln oven used in India. It is a dish developed by a chef in New Delhi, India (Kundan Lal Gujral), and this masala was prepared by him. It has now evolved into a world-famous dish, and there are also various recipes. The same chef made it Or adjust to personal preference. Kundan Lal Gujral innovatively uses the oven originally used to bake Indian bread, that is, Tandoor, to bake chicken. The spices used are called Tandoori masala. The usual ingredients include gram masala, Chilies, ginger, sometimes garlic and onions and many other spices. Kendo's tandoori masala first uses two kinds of red pepper powder as the main flavor. One is the common Hungarian red pepper powder, which has a sweet and earthy flavor, and the other is smoked red pepper powder, which provides extra For a smoky flavor, Kelly's fennel, cinnamon, green cardamom and clove create layers of warm, sweet aromas balanced by the kick of cayenne, pepper and mustard seed, while mint and bay leaf provide additional freshness and vanilla, making this A common spice becomes extraordinary. 除了坦都里烤雞(Tandoori chicken)，這款馬薩拉也用在常見的香料烤雞咖哩(Chicken Tikka)，以及奶油咖哩雞(Butter chicken)，也會用在羊肉和其他肉類，或是cheese. The common usage is to marinate the meat with Marsala and yogurt, and then grill it in the oven or directly over charcoal fire, giving it an attractive red skin and rich aroma.