Tag Archives: tandoori masala

Roasted Tandoori Potatoes

01 Thursday Dec 2011

Posted by in Side, Vegetarian

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This Thanksgiving I decided to make a very unusual turkey – Tandoori Turkey. However, 2 of my friends that celebrated with me are vegetarians. I really wanted them to experience the tandoori marinade I made for the turkey, so I decided to make roasted potatoes with the marinade. Wow…these were fantastic. I’m so glad I decided to create this dish. I will definitely make these again.

INGREDIENTS

  • 2.5 lbs small potatoes (such as red nugget or fingerling)
  • 1/2 tbsp extra virgin olive oil
  • 1 cup plain whole-milk yogurt
  • 2 tbsp chopped peeled ginger
  • 2 tbsp high quality bottled lime juice
  • 1 tbsp finely chopped garlic
  • 1 tbsp paprika
  • 1/2 tablespoon tandoori masala
  • 1/2 tablespoon garam masala
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 tsp kosher salt

DIRECTIONS

  1. Preheat oven to 425 F.
  2. Rinse and quarter potatoes. Toss with olive oil and place in a 13X9″ baking pan. Set aside.
  3. Combine yogurt through salt in a blender.
  4. Toss 1/2 cup yogurt marinade with potatoes, or enough of the marinade to evenly coat the potatoes.
  5. Bake for 30-40 minutes, stirring after every 10 minutes to prevent sticking.
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Tandoori Masala Spice

01 Thursday Dec 2011

Posted by in Sauce

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Use this spice mixture for Roasted Tandoori Potatoes, Tandoori Turkey, or Tandoori Chicken.

INGREDIENTS

  • 2 1/2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon mixed colored peppercorns
  • 1 tablespoon ground cardamom
  • 2 teaspoons chili powder
  • 1 teaspoon dried fenugreek seed
  • 1/2 tsp ground cloves
  • 1 tsp cinnamon
  • 1/4 teaspoon ajwain seeds

DIRECTIONS

  1. Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool.
  2. Grind, using a spice mill or a mortar and pestle.

Tandoori Turkey

28 Monday Nov 2011

Posted by in Meat, Recipe

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This is one of the best turkey recipes I have ever had! What a flavorful, tender, and spicy bird! If you are bored with a traditional recipe, you will NOT be disappointed with this one. While I found the recipe rather involved and time consuming, it was worth every minute. But, don’t skimp on the quality of turkey. It’s worth every penny to invest in a free-range, fresh bird from a local farm. Not only to you support your local farmers and environment, but you also support a higher quality of life for the bird. Serve with Cranberry Apple Chutney.

Recipe adapted from Bon Appetit.

INGREDIENTS

Tandoori Masala

  • 2 1/2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon mixed colored peppercorns
  • 1 tablespoon ground cardamom
  • 2 teaspoons chili powder
  • 1 teaspoon dried fenugreek seed
  • 1/2 tsp ground cloves
  • 1 tsp cinnamon
  • 1/4 teaspoon ajwain seeds
Turkey
  • 1 12–14-pound fresh (NOT frozen), free-range, organic turkey
  • 1/4 cup kosher salt
  • 10 green cardamom pods
  • 1 tablespoon cumin seeds
  • 1 medium red onion, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves
Marinade
  • 4 cups (1 quart) plain whole-milk yogurt
  • 1/2 cup chopped peeled ginger
  • 1/2 cup high quality bottled lime juice
  • 1/4 cup finely chopped garlic
  • 1/4 cup paprika
  • 2 tablespoons tandoori masala (see recipe above)
  • 2 tablespoons garam masala (use store bought)
  • 2 teaspoons chili powder
  • 1 teaspoon freshly ground black pepper

DIRECTIONS

  1. Tandoori Masala. Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Grind, using a spice mill or a mortar and pestle.
  2. Turkey. Pat turkey dry with paper towels. Rub inside and out with salt. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic. Transfer to a large marinade bag.
  3. Marinade. Purée all ingredients in a blender. Pour marinade into marinade bag. Smear all over turkey. Tie bag and arrange turkey, breast side down. Refrigerate overnight.
  4. Roasting. Let turkey stand in a bag at room temperature for 1 hour. Turn breast side up and place turkey (and all of the marinade) in a large roasting pan. Cover and seal well with heavy duty aluminum foil. Preheat oven to 400°. Roast turkey for 30 minutes. Reduce heat to 350°. Roast until an instant-read thermometer inserted into the thickest part of the thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Remove aluminum foil and roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°, 15–30 minutes longer. Transfer to a platter. Let rest for at least 20 minutes before carving.
  5. Gravy. Strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about  40 minutes.
  6. Carve turkey. Serve with accompanying gravy.