Best 2 Tandoori Dry Rub Recipes

Tandoori dry rub is a flavorful blend of spices that imparts a distinct taste to dishes. It is traditionally used to prepare tandoori chicken, a popular Indian dish, but can also be used to enhance the flavor of various meats, vegetables, and even tofu. Tandoori dry rub typically consists of a combination of ground cumin, coriander, ginger, garlic, paprika, turmeric, fenugreek, and red chili powder. Additional ingredients like yogurt, lemon juice, and garam masala are sometimes added to enhance the marinade. This article will provide a step-by-step guide to making a delicious tandoori dry rub, along with tips for using it to create mouthwatering meals.

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TANDOORI DRY RUB

Tandoori Dry Rub image

Make and share this Tandoori Dry Rub recipe from Food.com.

Provided by Diana Adcock

Categories Asian

Time 5m

Yield 1/3 cup

Number Of Ingredients 11

Ingredients

2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons ground ginger
2 teaspoons paprika
2 teaspoons turmeric
1 teaspoon ground cardamom
1 teaspoon salt
1 1/2 teaspoons white pepper
1/2 teaspoon cayenne
2 teaspoons garlic powder

Steps:

Mix well all ingredients and store in a jar with a tight fitting lid.

TANDOORI MASALA DRY RUB

Tandoori Masala Dry Rub image

Entered for safekeeping from Riascollection.blogspot.com. Fenugreek leaves have a bitter taste like a cross between fennel and mint or lemon. Indian red chilli powder is more similar to ground cayenne pepper than U.S. chili powder. If using a coffee grinder, use one dedicated to spices rather than coffee. Leftovers should be stored tightly sealed in the freezer for up to 6 months, or on the shelf for 4-6 weeks.

Provided by KateL

Categories Indian

Time 3m

Yield 7 1/2 tablespoons

Number Of Ingredients 7

Ingredients

2 tablespoons garam masala
2 tablespoons ground cumin
1 tablespoon coriander powder
4 teaspoons paprika (or Kashmiri Mirch)
2 teaspoons kasuri methi or 2 teaspoons dried fenugreek leaves, crushed
1 teaspoon turmeric
1/2 teaspoon cayenne pepper (or Indian chilli powder)

Steps:

Combine all ingredients using a whisk/spoon/coffee grinder. Store it in an airtight container.

Tips:

Choose high-quality ingredients: The better the quality of your ingredients, the better your tandoori dry rub will be. Look for fresh herbs and spices, and avoid using pre-ground spices as they tend to lose their flavor quickly.
Use a mortar and pestle to grind your spices: This will help release their full flavor and aroma. If you don't have a mortar and pestle, you can use a spice grinder or a coffee grinder.
Toast your spices before grinding them: This will enhance their flavor and aroma. To toast your spices, heat a small skillet over medium heat and add the spices. Cook the spices for a few minutes, stirring constantly, until they are fragrant and slightly browned.
Experiment with different spice combinations: There are many different ways to make a tandoori dry rub. Feel free to experiment with different spice combinations to find one that you like.
Store your tandoori dry rub in an airtight container: This will help preserve its flavor and aroma. You can store the dry rub in a cool, dark place for up to 6 months.

Conclusion:

A tandoori dry rub is a versatile blend of spices that can be used to flavor a variety of dishes. It is a great way to add flavor to chicken, lamb, fish, and vegetables. Tandoori dry rubs are also a great way to experiment with different spice combinations. With a little bit of experimentation, you can create a tandoori dry rub that is perfect for your taste.

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