{"product_id":"tandoori-masala-1","title":"Tandoori Masala","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eTandoori Masala, an authentic Indian marinade blend from Klingenberg\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eTandoori Masala is the blend that gives a chicken the famous red-orange colour and the warm-savoury aroma of the Indian clay oven. We compose it in our workshop in Klingenberg am Main from annatto seed, tomato flakes, cumin, coriander, cardamom, ginger, garlic and many other Indian spices. The profile: earthy-warm with a medium heat and a lightly tangy-sweet finish.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassically as a yoghurt marinade for chicken legs, lamb skewers or prawns, left to steep for at least four hours. Briefly roasted on its own in hot ghee or \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e and deglazed with coconut milk, it makes a quick curry sauce. Over roasted cauliflower or sweet-potato wedges, simply mix one tablespoon with a little \u003ca href=\"\/en\/products\/gewuerzpaprika-kernoel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003epaprika seed oil\u003c\/strong\u003e\u003c\/a\u003e and braise in the oven at 200 °C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e Tandoori unfolds its full depth only through acidity such as yoghurt, buttermilk or lime juice. Dry scattering works, but stays only half as aromatic.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: tray-baked tandoori chicken\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eJuicy tandoori chicken from the oven, with no clay oven needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e8 skinless chicken legs\u003c\/li\u003e\n\u003cli\u003e250 g Greek yoghurt\u003c\/li\u003e\n\u003cli\u003e2 tbsp Tandoori Masala\u003c\/li\u003e\n\u003cli\u003e2 tbsp \u003ca href=\"\/en\/products\/walnussol\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ewalnut oil\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eJuice of a lime\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, 1 thumb of ginger\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/utah-steinsalz-beutel\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecoarse Utah rock salt\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Mix the yoghurt with tandoori, lime juice, grated garlic, ginger and salt. Marinate the chicken in it for at least four hours, better overnight. Place on a baking tray lined with baking paper, drizzle with walnut oil and roast in a preheated oven at 220 °C top\/bottom heat for 35 to 40 minutes until the skin takes colour. Serve with mint yoghurt and basmati rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this tandoori?\u003c\/strong\u003e The red-orange colour comes naturally from annatto seed, red sandalwood and turmeric, not from synthetic dye. That keeps the colour real and the aroma rounder. A splash of \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e for freshness at the table goes well with it.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eWhat's in it?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe red-orange colour comes naturally from annatto seed, red sandalwood, turmeric and tomato flakes. The warm aroma is carried by cumin, coriander, cardamom, allspice, long pepper, cloves, mace and cinnamon, plus ginger and garlic. Chili gives the medium heat, a trace of acerola the fine acidity, and fenugreek and bay round off the blend.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eRed-orange colour naturally from annatto, sandalwood and turmeric\u003c\/li\u003e\n\u003cli\u003eMedium heat, earthy-warm from cumin and coriander\u003c\/li\u003e\n\u003cli\u003eVegan and gluten-free, long-lasting in dry storage\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor the yoghurt variant, a dollop of \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003emango chutney\u003c\/strong\u003e\u003c\/a\u003e is the fruity counterpoint. If you want it hotter, add \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e; for something milder, reach for \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e. For Indian flatbread, \u003ca href=\"\/en\/products\/zatar-2\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eZa'atar\u003c\/strong\u003e\u003c\/a\u003e works as a topping, and a splash of \u003ca href=\"\/en\/products\/calamansiessig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecalamansi vinegar\u003c\/strong\u003e\u003c\/a\u003e brings acidity to tandoori lamb. For the seasoned butter for naan we recommend \u003ca href=\"\/en\/products\/cafe-de-paris-dose\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCafé de Paris\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eIs tandoori very hot?\u003c\/strong\u003e\u003cbr\u003e\nMedium heat, noticeably milder than our \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003eCurry Dragon\u003c\/a\u003e, but stronger than \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003eCurry Maharadja\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo I need a clay oven?\u003c\/strong\u003e\u003cbr\u003e\nNo. An oven at high heat of 220 to 240 °C on baking stone or pizza steel gives a very good result. A grill with a lid also works.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does Tandoori Masala keep?\u003c\/strong\u003e\u003cbr\u003e\nIn the original tin, protected from light, at least 18 months. The aroma is most intense in the first six months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat to do if the marinade tastes too salty?\u003c\/strong\u003e\u003cbr\u003e\nAdd more yoghurt or stretch it with a little cream. Tandoori tolerates dairy products better than water.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is tandoori very hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium heat, noticeably milder than our Curry Dragon, but stronger than Curry Maharadja.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need a clay oven?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. An oven at high heat of 220 to 240 degrees on baking stone or pizza steel gives a very good result. A grill with a lid also works.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does Tandoori Masala keep?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"In the original tin, protected from light, at least 18 months. The aroma is most intense in the first six months.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What to do if the marinade tastes too salty?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Add more yoghurt or stretch it with a little cream. Tandoori tolerates dairy products better than water.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"75 g","offer_id":50907452506378,"sku":"31061","price":12.99,"currency_code":"EUR","in_stock":false},{"title":"7 g","offer_id":50907454177546,"sku":"23557","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/tandoori_masala-641973.jpg?v=1736522975","url":"https:\/\/altesgewuerzamt.live\/en\/products\/tandoori-masala-1","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}