Recipes with chicken and tandoori sauce. Chicken, tandoori masala, oven Use of tandoori masala in cooking

21.03.2024 All about grapes

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Description

Masala in the Asian culinary tradition is a mixture of various herbs and spices that are used to prepare all kinds of national dishes. For the first time, a mixture of masala spices began to be produced and consumed in India. Translated from the ancient Indian language, the word masala means “mixture of spices.” The masala mixture is simply ideal for preparing meat, vegetable and fish dishes. There are many regional varieties of masala spice blends.

As a rule, the most suitable masala mixture is selected for a certain type of culinary product. Among the most common and widely used types of masala, it is fashionable to highlight the following:

garam masala;
chaat masala;
masala tea mixture;
tandoori masala.

Tandoori masala is a special mixture of spices and herbs that is used in the process of preparing a variety of dishes in the national Indian tandoor oven. This clay oven has been used in India for cooking since time immemorial. In the Indian culinary tradition, there is no single composition of tandoori masala. This is primarily due to the national and climatic characteristics of the region.

In one or another part of India, various herbs and spices grow and are popular, which are part of the tandoori masala spice mixture. However, in accordance with the classic recipe, the following ingredients are taken as the basis for tandoori masala: ginger root, cardamom, cloves, black cardamom and cinnamon, as well as ground coriander, bay leaf, cumin, fenugreek, nutmeg, black pepper, onion, mustard, shamballa, garlic and salt.

Tandoori oil refers to specific and quite complex spicy mixtures that can significantly improve the taste and aroma of culinary products. However, do not forget about the spiciness of the tandoori masala mixture. In India, as well as in other Asian countries, the greatest demand is for hot or sweet and sour flavors. Tandoori masalas are used to marinate meat and fish for further cooking in an Indian clay oven.

In addition, tandoori masala can be used as a seasoning for vegetable dishes, as well as salads. In India, chicken marinated in tandoori masala and baked in a clay oven is especially popular. During the cooking process, tandoori masala forms a crispy but spicy crust, and the poultry meat becomes juicy, tender and acquires a piquant spicy taste and aroma. As a rule, the masala mixture is sold ready-made.

In order to get the marinade, you need to mix a tablespoon of tandoori masala with a glass of kefir, then carefully stir the resulting mixture, add a few tablespoons of lemon juice and fresh coriander leaves. Chicken, fish or meat should be placed in the marinade and refrigerated for several hours. After the meat or fish has been marinated in the tandoori masala mixture, you can put the product in the oven at a temperature of 200C or bake it over an open fire using a barbecue or grill.

Composition of tkemali

The main ingredients of the sauce are tkemali plum, garlic and herbs. When preparing tkemali, the spice Ombalo (aka pennyroyal) must be used - classic tkemali cannot be made without it.

Types of masala and their properties

Masala is a very popular type of spice due to its unique ability to enhance the nutritional value of any dish. In addition, masala helps the gastrointestinal tract, improves digestion and absorption of food, and has a disinfecting effect.

In our country, several popular varieties of masala are most widespread, including tandoori masala, panch masala, garam masala, chaat masala and a combination of spices for tea.

One of the most famous and popular varieties of masala in the world is garam masala. Its various variations include black and white pepper, cloves and cinnamon, curry and bay leaves, long pepper pippali and star anise, cumin (Indian cumin) and black cumin, coriander and black, green and brown cardamom, as well as nutmeg. All these masala components have a number of beneficial properties. For example, cloves are used in medicine as a carminative and bactericidal agent, helps relieve toothache, and eliminates oral infections. In addition, it is a calming and restorative remedy, used after nervous and physical fatigue, and also activates memory. An equally useful component of this type of masala is the so-called Roman caraway (cumin or cumin). This spice is rich in healing essential oils, protein and calcium, and contains sugar and resinous substances. Including it in your daily diet can help your body cleanse itself of toxins. It is believed that cumin helps cleanse the respiratory organs and also stimulates the nervous system, which allows a person to feel a surge of lightness.

Tandoori masala is a “bouquet” of spices intended for preparing dishes in tandoor (tandoor) and giving them beneficial properties. The basis of tandoori masala is garam masala, and its auxiliary components are the same cumin, ginger, garlic, cayenne pepper and lemon juice. All these components are widely known for their medicinal properties. A distinctive property of tandoori masala is its ability to retain all its beneficial properties under significant temperature influences and even enhance them.

The “simplest” is panch masala - a spicy mixture consisting of five spices: fennel or anise, shamballa seeds and black mustard, black cumin (kalinji) and Indian (cumin). Shambhala seeds, the distinctive component of this masala, have many beneficial properties and a unique smell. Shambhala is a valuable source of iron, protein and vitamins B and D. It helps rid the body of mucus, toxins, excess fat, stimulates mental abilities and serves as an effective general strengthening agent.

Garam masala

Speaking of masala, many people mean a mixture of garam masala, as the most common not only in Indian, but also in Asian, English and many other cuisines of the world. Garam masala contains: black and white pepper, cloves, curry leaves, bay, long pippali pepper, black cumin, cinnamon, black, green and brown cardamom, star anise, cumin, nutmeg, coriander. The ingredients for the masala are crushed and stored in a closed jar for up to three months. Before use, the masala is heated in butter with the addition of nuts, onions, garlic and coconut milk, depending on the recipe. This achieves the highest concentration of aromatic substances in food.

Garam masala varies depending on the region and the availability of certain spices. In North West India, garam masala includes cloves, green and black cardamom, cinnamon, nutmeg and black pepper. In the south, as a rule, garam masala is spicier or, as they say, more acrid. This is explained by a hotter climate and a high risk of intestinal diseases, which hot spices help to avoid.

Chaat masala

Chaat masala consists of mung bean powder, black pepper, ginger, asafoetida (ferula), salt and chili powder. The mixture is used in fast food dishes, especially in street food, as part of everyday food and even added to drinks. Fruit salads with this mixture are very popular in India.

Tandoori masala

Tandoori masala is a special mixture for cooking in a tandoor (tandoor), a special oriental clay oven. Ingredients: garam masala (as a base), garlic, ginger, cayenne pepper, cumin, lemon juice. This mixture is mainly used to prepare tandoori chicken or tikka. This dish is prepared by coating the chicken with a mixture of yogurt and tandoori masala. The finished mixture is usually stored for no more than 2 months.

Masala tea

A special mixture for strong Indian tea, including different types of spices, with a predominance of aromatic ones. Masala tea is prepared very strong; full-fat milk and spices boiled in a separate bowl are added to it. This tea has a strong warming and tonic effect.

Masala tea – immunomodulator and energy booster

Masala tea deserves special attention - a mixture of spices, rich in rich aroma, revered by the inhabitants of southern Asia, and now many other corners of the Earth. Masala tea is used to prepare a special drink based on strong Indian tea with the addition of fatty milk. This drink is a kind of energy drink that has a strong warming, tonic and restorative effect. [Masala tea - energy and immunomodulator]

There are as many recipes for masala tea as there are options for using other types of masala, but the main components should always remain black long tea, ginger, fennel, nutmeg, cloves, cinnamon, cardamom and milk, without which the beneficial properties of spices are not fully revealed. . In addition, star anise, shamballa, saffron, pepper, almonds, rose petals and other traditional oriental spices can be used in masala tea in various variations.

The benefits of masala tea lie in the combined effect of all the spices it contains - it is not without reason that they were used as medicines before the era of chemical pharmacology. Spices ensure the inclusion of a unique vitamin and mineral complex in the drink and have an amazing healing effect not only on the body, but also on the psycho-emotional component. Weak masala tea in combination with mint or lemon balm is recommended to be consumed as a natural sedative. In India, masala tea is often used to treat various types of ailments, drowsiness, lack of appetite, vascular diseases, metabolic and circulatory disorders, as well as all types of colds and infectious diseases.

The unique taste, beneficial properties and effective healing effects have made masala tea one of the favorites among all hot drinks in India and some other South Asian countries.

Calorie content of Tandoori masala is 379 kcal.

Energy value of Tandoori masala product (Ratio of proteins, fats, carbohydrates):

Proteins: 15 g (~60 kcal)
Fat: 15 g (~135 kcal)
Carbohydrates: 45 g (~180 kcal)

Energy ratio (b|w|y): 16%|36%|47%

Benefits of masala

The most popular variety of this spice is garam masala. It contains 15 substances, among which there are such useful spices as cloves, coriander, cumin, laurel, etc. All of them determine the enormous benefits of masala. The same clove has a carminative and bactericidal effect and can soothe toothache and oral infections. It also has a calming effect on the body and helps restore vitality, which is especially important if nervous or physical fatigue has recently occurred. Cloves can also improve memory. Cumin has healing properties: it contains essential oils, calcium, resinous substances, and protein. If you consume cumin daily, you can cleanse your body of toxins. Zira, which is also found in garam masala, can cleanse the respiratory tract and has a positive effect on the nervous system, which makes a person feel better.

A spice like tandoori contains many spices that give food beneficial properties. This spice is based again on garam masala, to which other useful ingredients are added, for example, cumin, garlic, ginger. These and other components, without exception, have medicinal properties. It is known that tandoori can not only retain its beneficial properties even when exposed to temperature, but also enhance them!

The simplest among this variety of spices is panch masala, which has only five components, which does not make this spice any less useful. Shambhala, which is part of this spice, has vitamins B and D, iron, and protein. Thanks to it, you can remove toxins, mucus, excess fat from the body, strengthen the body as a whole and activate brain activity.

Tea, which is made from a mixture of spices, is not only tasty, but also healthy. There is no single recipe for this tea, but there are certain rules for brewing masala tea. Masala tea is very healthy, and it is known that the composition of spices used to prepare it was used long before pharmacology as such appeared. The complex of these ingredients forms a vitamin and mineral composition that has a beneficial effect on both the physical and emotional levels. By adding lemon balm or mint to this tea, you can calm the nervous system. In general, this tea is used for drowsiness, decreased appetite, metabolic disorders, heart and vascular diseases, as well as a number of infectious and colds.

Application of masala

Masala is used in the same way as all other spices. It is sprinkled on snacks, added to stews, sauces, soups and salads. Masala is also suitable for sweet baked goods - it can be added to cookies, muffins and pies. Masala can also be added to the batter in which fruits or vegetables are fried. Masala is also added to tea.

Harm of masala

Tkemali in cooking

Pour water over the tkemali plum and cook for 30-40 minutes. Then rub through a sieve along with the broth, discard the peel and seeds. Boil the puree until it becomes thick with sour cream, add crushed garlic, cilantro, red pepper and salt, let it boil and cool.

For a kilogram of plum you will need 4 teaspoons of salt, one small red hot pepper, a head of garlic, a large bunch of cilantro and half a bunch of dill. Remove the seeds from the plums and sprinkle the fruits with salt, wait until the plum gives juice (calorizer). Put on fire and let simmer for 5 minutes, add chopped pepper and cook for another 5 minutes, then add cilantro, dill and cook for about 2 minutes, add garlic and turn off the heat. Pour the sauce into a blender and blend until it reaches the consistency of sour cream. Add a tablespoon of apple or grape cider vinegar. You can add more salt or seasonings to taste. Keep refrigerated.

Tips for use

Masala is most tasty and aromatic when all the ingredients are ground into powder immediately before cooking. In order for the spices to better impart their aroma to the dish, fry them in a frying pan in butter or ghee. To reduce the heat, use coconut milk, butter or cream.

Interesting fact

The dish tikka masala gained such popularity in England, and especially in Scotland, that there was an attempt to proclaim it the “national British dish”.

How much does tandoori masala cost (average price for 1 pack)?

Moscow and Moscow region.

As a rule, the most suitable masala mixture is selected for a certain type of culinary product. Among the most common and widely used types of masala, it is fashionable to highlight the following:

garam masala;
chaat masala;
masala tea mixture;
tandoori masala.

Calorie content of tandoori masala 379 kcal

Energy value of tandoori masala (Ratio of proteins, fats, carbohydrates - bju).

In our store you can buy tandoori masala, . Pickup is free!

Tandoori is a type of popular Indian dish cooked in a special tandoor oven. However, in modern conditions it is almost impossible to find such ovens and all fans of Indian cuisine are happy to cook tandoori dishes in a conventional oven. The oven changes the taste of dishes. how to achieve its preservation? how to make chicken, meat or vegetables cooked in the oven give off the aroma of smoked kebab? To do this you need to use a special tandoori marinade! You can prepare it yourself, or you can use a ready-made tandoori masala mixture, which gives the aroma of smoked dishes and the taste of barbecue to everything that is cooked with it!

How to use tandoori masala

Mix one cup of kefir with 1 tablespoon of tandoori masala spice mixture.
Mix the resulting paste thoroughly with 2 tablespoons of lemon or lime juice and fresh coriander leaves.
Dip 4 skinned chicken breasts/juices/vegetables in the marinade, cover and refrigerate for 6 hours.
After this, place the chicken in an oven preheated to 200°C for 30 minutes.
Garnish the dish with fresh coriander leaves and lemon slices.

In this article, you will learn a delicious tandoori chicken recipe. This dish came to us from India, where tandoori is a clay oven with a cylindrical shape. This is where the name of the tandoori chicken masala recipe comes from (tandoori - oven, Indian tandoor, masala - a mixture of spices).

If you don't have such kitchen equipment, don't worry. You can also use a regular oven. Therefore, having cast aside a number of doubts, feel free to start cooking tandoori chicken according to the Indian recipe at home.

Let's start cooking

To prepare it better, give preference to chicken drumsticks or thighs - such meat is more juicy and goes well with various types of side dishes or salads.

We wash the thighs and, if necessary, remove any remaining feathers. Then dry the chicken with a paper towel. We make several transverse cuts - due to this, the chicken will marinate much better and bake more evenly.

If you want to use chicken as an ingredient for pizza, salad, pita bread, hamburger, or sandwich, it is better to use fillet. This meat cooks well both in the oven and on the grill. However, fillets can be overcooked in the oven, so you need to be careful not to overcook them.

To prepare tandoori chicken, you can use a ready-made spice mixture of the same name. In addition to these spices, the marinade can be flavored with chopped garlic and lemon juice. If you don't have kefir or yogurt on hand, which are included in the tandoori chicken recipe, you can replace them with plain water.

What will you need?

Firstly, it will take about 25-30 minutes of free time to prepare the ingredients and about 40 minutes to prepare the dish.

Ingredients for tandoori chicken recipe:

1.5 kilograms of chicken fillet (thighs);
teaspoon curry;
a teaspoon of chili pepper;
a teaspoon of salt;
a teaspoon of ground ginger;
a teaspoon of paprika;
a teaspoon of ground cinnamon;
a teaspoon of ground turmeric;
2 glasses of kefir.

Note bene! Instead of the spices listed, you can use a store-bought spice mix in a bag called “Tandoori Masala for Chicken.”

Cooking process

Prepare the fillet.
Prepare the marinade: take a container, add spices (cinnamon, turmeric, curry, ginger, chili, paprika, kefir or yogurt, salt), mix the spices and kefir. (Instead of individual spices, you can buy a spice blend at the store.)
In extreme cases, you can use water for the marinade.
Immerse the chicken in the marinade, leave the meat to infuse in spices for 15-20 minutes.
The next step is to bake the fillet (thighs) in the oven. Preheat it to 200 degrees, bake the meat for 30 minutes. The main thing is to ensure that the meat does not turn into a dry “sole”.
If desired, you can grill the chicken. For this purpose, the meat is cut into equal pieces crosswise.
Serve the finished tandoori chicken hot with any salad or side dish. In addition, this meat is perfect for making pizza, Caesar salad, homemade shawarma, sandwiches, salads, and so on.

Tandoori chicken salad

To prepare a nutritious salad you will need the following ingredients.

So what we need:

50 grams of cucumbers;
25 grams of melon;
25 grams of watermelon;
100 grams of lentils;
150 grams of chicken breast;
30 grams of sun-dried cherry tomatoes;
a bunch of tarragon leaves;
2 tablespoons olive oil.

To prepare the tandoori mixture:

20 grams of chopped garlic;
150 grams of yogurt;
5 grams of rosemary;
15 grams of parsley;
5 grams of salt;
5 grams of paprika;
5 grams of ground pepper.

Preparing the salad

Of course, you will have to run around looking for lentils, since this grain is not the most popular in Russia. However, you should not exclude it from your diet - it contains a large amount of useful substances, and, as many say, it tastes quite good.

The secret of chicken salad in tandoori sauce lies in the fact that we make the sauce ourselves!

To prepare tandoori, mix the following ingredients (in grams): 20 grams of chopped garlic, 150 grams of yogurt, 5 grams of rosemary, 15 grams of parsley, 5 grams of salt, 5 grams of paprika, 5 grams of ground pepper.

Then place 150 grams of chicken breast in the prepared tandoori mixture and leave it in the refrigerator for 8 hours. Remove meat from mixture. Heat a frying pan with sunflower oil and place the chicken in it. Cook over low heat until cooked (remember not to over-dry).

Leave the finished chicken to cool. Then cut the meat into thin slices. Cook lentils. Drain the water and divide the cereal into 2 parts. Beat one part of lentils in a blender with garlic, parsley and olive oil. The second part is laid out on a plate. Cut melon, cucumbers, and watermelon into cubes. Place all the lentils in the center of the plate, then melon, cucumbers, watermelon, chicken, garnish with sun-dried cherry tomatoes and cherry leaves.

Tandoori chicken with rice and cardamom

We will need:

300 ml natural yoghurt;
75 grams tandoori;
2 tablespoons lemon juice;
one and a half kilos of chicken breast;
1 onion;
1 tablespoon vegetable oil;
350 grams of long grain rice;
2 boxes of cardamom;
500 grams of spinach;
1 liter of chicken broth.

Cooking instructions:

Mix yogurt, lemon juice and tandoori in a bowl, add diced chicken breasts, mix well, cover and marinate for about 10 minutes.
At this time, heat the oil in a frying pan and add finely chopped onion. Fry for 3 minutes, add rice and broken cardamom boxes. Stirring, cook for 5 minutes.
Add hot broth and bring to a boil. Reduce heat to low and simmer for about 15 minutes.
Preheat the grill in the oven. Place chicken pieces on wooden skewers and cook for 5 minutes on each side.
Wash the spinach and place it in a large saucepan without drying it with a paper towel. Cover with a lid and cook for about 2 minutes over medium heat. Place rice, spinach and chicken on plates. Serve with yogurt.

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