Zoitsa Homely Produce would love to introduce you to our version of Tandoori Masala….
So, the story behind the origins of this masala takes us way, way back to the early 20th Century. This spice blend/masala was invented by a chef by the name of Kundan Lala Gujral in 1920. He invented this mix whilst he was working in a small restaurant in Peshawar, Pakistan. Mr. Gujral decided one day to experiment by cooking chicken in the restaurant’s tandoor. Legend has it that the restaurant he worked in at the time used the tandoor to solely bake bread/naan in.
STOP before I go any further, I can hear a few of you thinking what is a tandoor? Tandoor is a clay oven or a pot that traditionally cooks food at extremely high temperatures over burning charcoal inside the tandoor. Tandoors can get as hot as 480 degrees Celsius (900 degrees Fahrenheit), and by George I want one!
But I digress… Mr Gujral experimented by placing chicken in the tandoor which he had marinated in yoghurt and skewered. The blend of seasonings, which later became known as Tandoori Masala, gave the chicken a red colour and the cooking method made the skin nice and crispy. and that’s how we got to this lovely world famous dish called Tandoori Chicken.
Today’s Tandoori Masala often include red food colouring (known as Red 40) to give the protein a “brighter” colour, but here at Zoitsa Homely Produce, we refuse to add any colours (or preservatives, chemicals, fillers etc). Instead, our version blends the turmeric and Kashmiri chilli to produce an orangey hue. Yes, tandoori chicken/beef is traditionally known to have a red colour and it is a distinctive characteristic of this blend, but I won’t add any crap. Like not ever.
Our version is a mild to medium blend (but as mentioned before I can make it more “fiery” if that’s how you would prefer it – just reach out and let me know prior to me making your blend). It has a lovely strong smell, with complex flavours due to the aromatic and sweet spices we add. Think cinnamon, ground ginger.
It’s a versatile masala that can be used as a rub on chicken/duck, glorious on fish and prawns (especially on the barbeque), great on beef and faux meats. It’s a delight in curries.
The way I like to use it is to add 1 cup of Greek yoghurt, mix in 2 teaspoons of Tandoori Masala and mix until well combined and then I lather my protein of choice with the concoction, marinade for a few hours and then throw on a hot barbeque or a very hot griddle pan. The yoghurt helps the spices stick to the protein. I’ve been known to also add a teaspoon into my samosa mixture.
We hope you enjoy it as much as we do.
مزےکریں/Maze karein/Bon Appetit
T
