Bengal Tiger Tandoori Masala Recipe

Ingredients for Bengal Tiger Tandoori Masala

• Fenugreek Seeds
• 1 teaspoon onion seeds
• 1 teaspoon salt
• 1 tablespoon garam masala
• Turmeric Powder
• 1 tablespoon curry powder
• 1 tablespoon coriander powder
• Cumin Powder
• 1-2 teaspoons chili powder
• 1 teaspoon paprika
• Garlic Cloves
• 2 tablespoons vegetable oil
• Fresh Ginger
• Jalapeno Peppers
• Fresh Cilantro
• 2 tablespoons lemon juice
• Plain Yogurt

How to Make Bengal Tiger Tandoori Masala

1. 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.
2. Grind the roasted seeds using a mortar and pestle or spice grinder until a fine powder is formed.
3. 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.
4. Transfer the spice paste to a large mixing bowl and stir in 1 cup plain yogurt.
5. 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.
6. (Optional) Just before grilling, add your favorite vegetables (e.g., bell peppers, onions, zucchini) and/or paneer/tofu to the marinade.
7. 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.