Tandoori Rub
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This aromatic tandoori rub is a versatile store-cupboard essential for anyone who enjoys vibrant, smoky flavours. Using a balanced blend of earthy cumin, bright coriander, and warm ginger, it provides an authentic taste of Indian-style cooking without the need for complex preparations. A touch of saffron adds a luxurious depth and a beautiful golden hue to your dishes, while the hint of cayenne pepper provides a gentle, warming heat.
As a low-sugar seasoning, this homemade spice mix is a healthy alternative to many shop-bought marinades. It is particularly effective when rubbed onto chicken thighs, firm white fish, or roasted cauliflower steaks. Simply combine the dry rub with a little yoghurt and lemon juice to create a traditional marinade, or apply it directly to ingredients before grilling for a concentrated burst of flavour.
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Ingredients for Tandoori Rub
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 teaspoons cayenne pepper
How to make Tandoori Rub
Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
17 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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