dls1
Smoking Fanatic
cooker613, I got back to you about the Kashmiris but got carried away with travel over the past couple weeks and forgot to respond to your other request. See below.
Tandoori Poultry Marinade
2 cups full fat Greek yogurt, goat’s milk preferred
2 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp ground turmeric
2 tsp. garam masala
1 tsp. smoked paprika, Pimenton de La Vera preferred
1 tsp. annatto seeds (achiote), finely ground
½ tsp. ground cinnamon
2-3 dried Kashmiri red chiles, stemmed
1 small red onion, roughly chopped
3 garlic cloves, roughly chopped
2” piece of ginger, peeled and roughly chopped
Zest of 1 lemon
3 Tbs. lemon juice
Toast then grind the coriander and cumin seeds. In a food processor or blender, blend all marinade ingredients to a smooth paste.
Garam Masala
Yields about ½ cup
1 cinnamon stick (2 ½ to 3 inches long), broken into pieces
2 dried bay leaves
1/4 cup cumin seeds
1/3 cup coriander seeds
1 Tbs. green cardamom pods
1 Tbs. whole black peppercorns
2 tsp. whole cloves
1 tsp. black mustard seeds
1 small dried Kashmiri red chile, stemmed
1/4 tsp. nutmeg (preferably freshly grated)
1/8 tsp. ground mace
Heat the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, peppercorns, cloves, mustard seeds, and chile in a medium skillet over medium-high heat, stirring often, until the cumin seeds darken to a deep, toasty brown color, 2 to 3 minutes—the spices may crackle and smoke a bit. Immediately transfer to a plate or bowl to cool. Add the nutmeg and mace, and grind the spices in a spice grinder to a fine powder, working in batches if necessary. Garam masala can be stored in an airtight container for up to 4 months.
