Paprika, Cumin Seed, Coriander Seed, Chilli Powder, Black Pepper, Cinnamon, Green Cardamom Seed, Fennel Seed, Caraway Seed, Cloves, Bay Leaves, Nutmeg.
This is a Tandoori spice blend that is made into a marinade with some yoghurt, oil, lemon juice, ginger and garlic paste, and pinch of salt. Marinate some chicken and BBQ or cook under the grill. Excellent served with Naan, raita, chutney and kachumbar (Indian salad).
Ingredients-2 chicken (500-600g each skinned and scored well), 1 tsp salt, 50g garlic,15g fresh ginger, juice of half a lemon, (blend all ingredients to a paste rub over chickens). For Marinade-1 cup natural yoghurt,2-4 level tbsp Tandoori chicken masala, juice of half lemon,1/4 cup oil,30g fresh ginger, (blend to a paste and marinade.
Chicken for 1/2 a day in the refrigerator). Heat the oven or grill and skewer each chicken from the neck to tail and roast on a rack in the oven in 180-200 degree celcius when done, baste with butter and garnish with lemon wedges and onion rings, and 1 tsp Tandoori Chicken garnish. To grill chicken split each chicken into 2 pieces from the back bone and grill until done. Serve with Kashmiri Puri Raita or Dahl.