Ingrédients pour Bengal Tiger Tandoori Masala
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Onion Seeds
- 1 teaspoon Salt
- 1 tablespoon Garam Masala
- 1 teaspoon Turmeric Powder
- 1 tablespoon Curry Powder
- 1 tablespoon Coriander Powder
- 1 tablespoon Cumin Powder
- 1-2 teaspoons Chili Powder
- 1 teaspoon Paprika
- 4 cloves Garlic
- 2 tablespoons Vegetable Oil
- 1 inch Fresh Ginger
- 2 Jalapeno Peppers
- 1/4 cup Fresh Cilantro
- 2 tablespoons Lemon Juice
- 1 cup Plain Yogurt
- 1.5 lbs Chicken Pieces
- Optional: Vegetables (e.g., bell peppers, onions, zucchini)
- Optional: Paneer/Tofu
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Comment préparer Bengal Tiger Tandoori Masala
- Dry roast 1 teaspoon of fenugreek seeds and 1 teaspoon of onion seeds in a dry sauté pan over medium heat for 2-3 minutes, or until fragrant.
- Grind the roasted seeds using a mortar and pestle or spice grinder until a fine powder is formed.
- In a food processor, combine the ground seeds with 1 teaspoon salt, 1 tablespoon garam masala, 1 teaspoon turmeric powder, 1 tablespoon curry powder, 1 tablespoon coriander powder, 1 tablespoon cumin powder, 1-2 teaspoons chili powder (adjust to your spice preference), 1 teaspoon paprika, 4 cloves garlic (minced), 2 tablespoons vegetable oil, 1 inch ginger (grated), 2 jalapeños (finely chopped), 1/4 cup cilantro (chopped), and 2 tablespoons lemon juice. Blend until a smooth paste forms.
- Transfer the spice paste to a large mixing bowl and stir in 1 cup plain yogurt.
- Add 1.5 lbs of chicken pieces to the marinade, ensuring they are fully coated. Marinate for at least 8 hours, or preferably overnight in the refrigerator.
- (Optional) Just before grilling, add your favorite vegetables (e.g., bell peppers, onions, zucchini) and/or paneer/tofu to the marinade.
- Grill the chicken and vegetables over medium-high heat for 5-7 minutes per side, or until cooked through and slightly charred, basting frequently with the marinade.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
39g
Fat
30g
Carbs
7g
