The tandoor oven dates back to the ancient civilizations you learned about in grade school, the Indus Valley [modern-day Pakistan], where the tandoor was powered by a charcoal or wood fire inside the oven itself, reaching temps of up to 900 ??F. This special oven, and this Tandoori mix of spices, spread with Muslim influence throughout Central Asia, and now is widely used in a region that reaches from North Western India - through Pakistan and Afghanistan - up into Azerbaijan, Armenia, Turkey and as far west as the Balkans.
The precise ingredient list varies from region to region, but our Tandoori Spice Blend includes Coriander, Fenugreek, Cinnamon, Cumin, Cayenne Pepper, Black Pepper, Onion Powder, Ginger, Clove, Garlic, Bay Leaves, Nutmeg, and Celery.
Rub Tandoori Spice Blend directly onto chicken or other meats, or mix with plain yogurt for a delicious marinade. No 900 ??F tandoor oven is required to reproduce the vibrant color and robust flavor of tandoori cooking. After marinating for at least four hours, remove chicken from Tandoori marinade, and bake uncovered for 45 minutes at 325??F. Use leftover marinade for basting.
Ingredients: Salt, spices, beet powder, tomato, paprika, garlic, cayenne