A Tandoor-Inspired Barbecue Rub for the Home Kitchen
Prep: 10 mins
Yield: about 100 g
Storage:airtight jar, 6–8 weeks for best aroma
A tandoor is not simply an oven, and I would never suggest that a home barbecue or conventional oven produces exactly the same result. But we can borrow from the flavour language of tandoori cooking and create a useful dry seasoning for grilling.
This blend works well with chicken, paneer and vegetables.
Method
Step 1
Lightly warm the cumin seeds in a dry pan until fragrant, then cool.
Step 2
Coarsely crush the cumin and black pepper. I prefer texture here rather than a completely fine powder.
Step 3
Combine with the kasuri methi, crushed dried chilli and kachri powder.
Step 4
Mix thoroughly and store airtight.
How I would use it
Start with approximately 10–15 g of rub per 500 g of the ingredient being cooked, then season separately with salt. For chicken or paneer, the blend can also be incorporated into a yoghurt-based marinade. Adjust the usage according to the ingredient and the intensity required.
Why kachri?
Kachri is a dried desert ingredient associated particularly with Rajasthani cooking and is traditionally valued in marinades. It also gives us an opportunity to introduce readers to an ingredient they may not encounter in a standard supermarket spice aisle.
Culinary note
The formulation is balanced for bitterness and chilli intensity. The recommended dose can be adjusted slightly for chicken, paneer or vegetables. Avoid making specific tenderising claims.
