The main problem with commercial grade Tandoori Masala spice blends is they are too course. This is fine for making curries where the spice grains are given time to soften over the time taken to cook the curry but not in barbecue cooking where pieces of chicken can cook in less than 20 minutes. The course grains in Tandoori Masala's do not have time to soften and the result is a bitty texture which is quite unpleasant.

 

DA MALAT has been searching for some time now to find a Tandoori Masala spice mix that  is specifically produced for barbecue cooking. AT LAST, one of our spice merchants has found a global manufacturer producing fine ground Tandoori Masala specifically aimed at the barbecue cooking market.

 

As with all the DA MALAT spice blends, we've tested the product ourselves and given lots of samples to our army of friends and family members to try. With a 100% "YES" to the blends flavour, quality and suitability for barbecue cooking, we've now added this Tandoori Masala Spice Mix to our growning portfolio of spice blends and meat rubs.

 

Of course, this Tandoori Masala Barbecue Spice Mix is equaliy suited to making curries such as Chicken Tikka Masala etc. In fact, in our opinion, the smooth texture of DA MALAT's Tandoori Masala Barbecue Spice Mix improves the texture of homemade curries over standard Tandoori Masala spice blends.

 

Here is a quick recipe to get you going:

 

Barbecue Tandoori Chicken

 

Chichen pieces (on the bone) or breast cut into cubes

150g natural yoghurt (Greek natural yoghurt will work just as well)

1 x tbsp DA MALAT Tandoori Masala Spice Mix

Leaf salad and Lemon wedges to serve

 

Method

 

Mix the yoghurt and DA MALAT Tandoori Masala Spice Mix in a large bowl. Add the chicken, cover and leave in the fridge for a couple of hours or overnight (for best results). On the day of cooking, take the chicken from the fridge half an hour before cooking (this will prevent the chicken going tough). Place the chicken pieces onto a hot BBQ and turn occassionally to prevent burning (if large, they can be finished off in the oven). If using chicken breast, place cubes onto skewers and cook on a hot BBQ turning to prevent burning.

 

Serve with leaf salad and a lemon wedge.