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Ingredients
| paprika: 6 Tbl |
| ground coriander: 2 Tbl |
| ground cumin: 2 Tbl |
| Kosher salt: 2 Tbl |
| black pepper: 1 Tbl (freshly ground) |
| granulated sugar: 1 Tbl |
| ground ginger: 1 Tbl |
| ground cinnamon: 1 tsp |
| saffron: 1 tsp (crumbled) |
| cayenne pepper: 1/2 tsp |
Tandoori Rub
Credit: Epicurious
User rating:
This spice mix includes the same seasonings as those used to flavor India's clay-oven-baked tandoori chicken. SERVING SUGGESTIONS: Rub under the skin of a whole chicken before roasting; add to a pan sauce for seared scallops; sprinkle over cauliflower before sautéing; mix with yogurt and use as a marinade for leg of lamb.
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Prep Time
min -
Cook Time
min -
Servings
1 serving(s)
Tags
Preparation
Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
TEST-KITCHEN TIP: If your saffron is really fresh and doesn't crumble easily, toast it in a dry skillet over medium heat until dark red. Cool; then crumble.