Bengal Tiger Tandoori Masala Recipe

Name: Bengal Tiger Tandoori Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fenugreek seeds; 1/2 teaspoon onion seeds; 1/2 teaspoon salt; 1 teaspoon garam masala; 1/2 teaspoon turmeric powder; 1/2 teaspoon curry powder; 1/2 teaspoon coriander powder; 1/2 teaspoon cumin powder; 1/4 teaspoon chili powder; 1 1/2 teaspoons paprika; 4 garlic cloves, peeled and cleaned; 2 tablespoons vegetable oil; fresh ginger (1 thumb-sized piece); 2 jalapeno peppers (seeds and all); 1 bunch fresh cilantro (washed, long stems cut off); 1/4 cup lemon juice; 1 cup plain yogurt (An unthickened type of yogurt works best)

Servings: persons

1 tablespoon fenugreek seeds
1/2 teaspoon onion seeds
1/2 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon curry powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon chili powder
1 1/2 teaspoons paprika
4 garlic cloves, peeled and cleaned
2 tablespoons vegetable oil
fresh ginger (1 thumb-sized piece)
2 jalapeno peppers (seeds and all)
1 bunch fresh cilantro (washed, long stems cut off)
1/4 cup lemon juice
1 cup plain yogurt (An unthickened type of yogurt works best)

1
Roast the fenugreek and onion seeds first by heating and tossing in a saute pan for several minutes. Grind them together using a mortar and pestle or spice grinder.
2
In a food processor, blend fenugreek and onion seeds with the salt, garam masala, turmeric, curry powder, coriander powder, cumin, chili powder, paprika, garlic, vegetable oil, ginger, jalapenos, cilantro and lemon juice until all the ingredients become a smooth paste.
3
Spoon the mixture into a large mixing bowl and stir in the yogurt.
4
Marinate meat or fish for eight hours (or bathe first in white distilled vinegar for shorter marination time). Tofu, vegetables or paneer can be tossed into the marinade just before grilling. Use the marinade to baste over the grill.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon fenugreek seeds, 1/2 teaspoon onion seeds, 1/2 teaspoon salt, 1 teaspoon garam masala, and more.

Yes, Bengal Tiger Tandoori Masala falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bengal Tiger Tandoori Masala

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions