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Bengal Tiger Tandoori Masala

Source of Recipe


The Seattle Times






List of Ingredients



• 1 Tbsp fenugreek
  
• 1/2 tsp onion seeds
  
• 1/2 tsp salt
  
• 1 tsp garam masala
  
• 1/2 tsp turmeric powder
  
• 1/2 tsp curry powder
  
• 1/2 tsp coriander powder
  
• 1/2 tsp cumin powder
  
• 1/4 tsp chili powder
  
• 1-1/2 tsp paprika
  
• 4 cloves garlic, peeled and cleaned
  
• 2 Tbsp vegetable oil
  
• 1 thumb-sized piece of fresh ginger
  
• 2 jalapeño peppers (seeds and all)
  
• 1 bunch fresh cilantro (washed, long stems cut off)
  
• 1/4 cup lemon juice
  
• 1 cup plain yogurt
  






Instructions



1. Roast the fenugreek and onion seeds first by heating and tossing in a sauté pan for several minutes. Grind them together using a mortar and pestle or spice grinder.
   
   
2. In a food processor, blend fenugreek and onion seeds with the salt, garam masala, turmeric, curry powder, coriander powder, cumin, chili powder, paprika, garlic, vegetable oil, ginger, jalapeños, cilantro and lemon juice until all of the ingredients become a smooth paste. Spoon the mixture into a large mixing bowl and stir in the yogurt.
   
   
3. Marinate meat or fish for 8 hours (or bathe first in white distilled vinegar for shorter marination time). Tofu, vegetables or paneer can be tossed into the marinade just before grilling. Use the marinade to baste over the grill.
   
   Yield: Enough to coat 1 chicken