Best Tandoori Dry Rub Recipes

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.

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