Tandoori masala - a mixture of spices extremely popular in Indian, Arabian and Pakistani cuisine. Cumin, cinnamon, nutmeg, cardamom, cloves, ginger, paprika, bay leaves, fenugreek, coriander, garlic, black pepper and Cayenne pepper.
The spice is quite spicy, with a perceptible scent of cumin, coriander and paprika. Tandoori masala is mainly used for chicken dishes, which, thanks to the spice, are intensely red. Spices can also be added to sauces, dips, fish and vegetables. We can use the spice in many ways. The easiest and most convenient way to do this is to spice up the chicken and fry, grill or bake the traditional way. You can prepare marinade by combining tandoori with yogurt. Chicken wrap the marinade and refrigerate for a few hours and then bake.
Tandoori is also a type of food that is prepared in a special clay oven called tandoori. The jar shaped oven is used throughout India and other Arab and Asian countries. Traditionally the stove is burned with charcoal, wood or fertilizer. Meat is baked inside the oven. The cooking temperature is very high, the cooking time is very short. This baked meat is exceptionally juicy and crunchy, is not dried and remains soft.