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Tandoori and garam masala from ENTAJ

Tandoori and garam masala from ENTAJ

4 persons per serving
Preparation time: 30 minutes

Tandoori mix:


ENTAJ Chicken1
Lemons 2
Yogurt 1 ¼ cups (300 ml)
Onion  ½
Garlic  1 clove
Fresh ginger 1 tbsp
Garam Masala 2 tbsp
Chopped coriander  2 tbsp
Food coloring 1 tbsp (yellow and red)

Hot pepper and salt (as desired)
Garam masala mix:


Cumin seeds  2 tbsp
Coriander seeds 2 tbsp
Cardamom seeds 2 tbsp
Black pepper 2 tbsp
Cinnamon stick 1
Carnation 1 tsp
Grated nutmeg 1 tsp
Saffron  ½ tsp

How to prepare garam masala :

• Put the cumin, coriander, cardamom, pepper, cinnamon, and carnation in a pan over medium heat to fry the spices, while stirring occasionally for 10 minutes until it becomes dark in color and has a spicy smell. (Do not raise the heat to speed up this process). Leave the mixture to cool.
• Put the mixture in a mill and grind until it becomes a fine powder. Add nutmeg and saffron. Use directly or store in an airtight container in a cool and dry place.
• Garam masala can be stored for 3 months.

How to prepare the tandoori:

• Cut the chicken and remove its skin, and make incisions lengthwise. Keep in a bowl. Add salt and lemon juice to both sides of the chicken. Keep aside for 20 minutes.
• In a medium bowl, mix the yogurt, onion, minced garlic and ginger, garam masala and pepper. Heat until it becomes a smooth blend. Add the food colorings (yellow and red).

• Add yogurt mixture over the chicken. Cover and put it in the refrigerator for 6 to 24 hours.
• Grill on the barbecue or on tandoor over medium heat and serve it with rice and ciabata bread.
• Decorate the dish with coriander and lemon slices and serve it.

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