Archive for the ‘Tandoori Grilling’ Category

Tandoori Salmon Recipe

June 16, 2008

2 tablespoons Tandoori spice blend 
1 garlic clove, pressed in a garlic press or minced and mashed to a paste
2 teaspoons fresh lemon juice
1 teaspoon sugar
2 tablespoon warm ghee
Mix the above in asmall mixing bowl

3/4 pound center-cut salmon fillet, skinned and halved – pat dry
3 teaspoons coarsely ground black pepper freshly ground
2 tablespoons ghee

Coat the salmon with the marinade and put it in a sealable plastic, and let it marinate, sealed and chilled, for 30 minutes or 3 hours or more in a refrigerator. Remove the salmon from the bag, discarding the marinade, but saving it, and press 1.5 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the ghee over moderately high heat until it is hot but not smoking and in it saute the salmon for 2 minutes on each side, or until it just crusts up and cooks through.

Transfer the chicken to a large platter and sprinkle some fresh lime juice over it. Garnish with onion, cilantro, green chilies, and lime wedges. Seal the platter with foil. This will help to have the aroma of the garnish seep into the chicken.

Enjoy delicious Tandoori chicken.

Serve with flat breads and chutney.

© Kavita Mehta
photo credit Kavita and Vinay Mehta


Shrimp Tandoori Recipe

June 16, 2008

2 tablespoon Tandoori Spice Blend
3 tablespoons peeled and minced fresh ginger
3 tablespoons minced garlic
3 tablespoons besan
1/4 cup lemon juice
2 cups plain yogurt
2 pounds large shrimp, shelled
3 tablespoons ghee

Stir together the ginger, garlic, flour, spice blend in a bowl large enough to hold the shrimp. Stir in the lemon juice and then the yogurt, a bit at a time, stirring until smooth after each addition. Add the shrimp and toss.  Marinate for 2 hours

Grill shrimp on both sides while brushing with ghee, until cooked through. 


Put the shrimp in a single layer on a rack in a foil-lined baking pan, brush with ghee, and broil in a preheated oven, until cooked through – about 8-10 minutes each side.

Garnish with roasted cumin powder

Serve with raita, flat breads and chutney.

Indian Tandoori Barbecue

June 16, 2008

Now enjoy America’s most famous past-time – the barbecue – with Ajika Tandoori full flavor seasonings. This Summer enhance your barbecue experience with marinated meats flavored with this majistic spice blend.

The chicken is marinated in yogurt which is seasoned with Tandoori spices, ginger and garlic for a minimum of four hours or overnight for 12 hours. The yogurt tenderizes the meat while acting as a seasoned baste for the chicken. If you prefer the dark reds on the Tandoori chicken found in Indian restaurants add few drops of red color. Since the color does not add any flavor it could be left out for a more natural dish. 

Layer the marinated chicken evenly on the grill and grill turning the chicken so one side is not overcooked. To keep the chicken moist and bring out the flavor of Tandoori spices brush ghee over it.

Garnish with limes, red onion rings, and cilantro.