Name: Tandoori Rub
Yield: Makes about 1 cup
Ingredients: 6 tablespoons paprika; 2 tablespoons ground coriander; 2 tablespoons ground cumin; 2 tablespoons coarse kosher salt; 1 tablespoon freshly ground black pepper; 1 tablespoon sugar; 1 tablespoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon crumbled saffron threads; 1/2 teaspoon cayenne pepper

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Tandoori RubKana Okada

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.

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.

Recipe information

Yield
Makes about 1 cup

Ingredients

6 tablespoons paprika

2 tablespoons ground coriander

2 tablespoons ground cumin

2 tablespoons coarse kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon sugar

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon crumbled saffron threads

1/2 teaspoon cayenne pepper

Preparation

Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.

TagsCondiment Marinade Indian South Asian Asian Paprika Herbs & Spices Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy Make Ahead Bon Appétit

Recipe notes

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