Tandoori Masala - Sprinkle Pot

Tandoori masala is the name of the 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 (Kundan Lal Gujral) in New Delhi, India, and this masala was prepared by him. It has now evolved into a world-famous dish. There are also various different recipes, which are also adjusted according to the chef's or personal preferences. Kundan Lal Gujral innovatively uses the Tandoor oven, which was originally used to bake Indian bread, to make roast chicken. The spices used are called Tandoori masala, which usually include garam masala, chili, ginger, sometimes garlic and onion and many other spices. Kendo's Tandoori Masala first uses two types of paprika as the main flavor. One is the common Hungarian paprika, which has a sweet and earthy scent, and the other is smoked paprika, which provides additional smoky flavor. Fennel, cinnamon, green cardamom and cloves create a layered warm and sweet aroma, balancing the stimulation of chili, pepper and mustard seeds. Mint and bay leaves provide additional fragrance and vanilla flavor, making this ordinary and common spice unique. In addition to Tandoori chicken, this masala is also used in the common spiced chicken curry (Chicken Tikka) and butter chicken curry (Butter chicken), and is also used on lamb and other meats, or cheese. The common usage is to marinate the meat with masala and yogurt, then grill it in the oven or directly over charcoal fire, giving it an attractive red crust and rich aroma.