When making Butter Chicken one of the most important steps is letting the chicken sit with tandoori seasoning on it before you seer the chicken. I have found it really hard to find a good organic tandoori seasoning mix so I started making it and keeping it in my spice cabinet for easy access. It’s delicious, easy and far better than any I have found.

Tandoori Seasoning (all organic in equal parts) These are the base ingredients

Ginger

Cumin

Coriander

Paprika

Turmeric

Salt (I like Redmond Real salt)

Cayenne

1/2 the amount of the next ingredients. Remember to always use what you have and if you don’t like a suggestion I have here go with your gut.

Mace, cloves, cinnamon, black pepper, cardamom, garlic, fenugreek , nutmeg

Store in an airtight spice container. Many recipes for masala’s call for toasting the spices but I prefer to seer the chicken after the spices are on the bird. If you like you can gently warm your spices in a heavy bottomed pan when making. Only warm to release the fragrance not too over heat.

Enjoy

Love, C