Tandoori masala

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Place the ingredients in a spice grinder (you can also use a coffee grinder) and grind them to the consistency of finely ground black pepper.

Store the spice blend in a tightly sealed container, away from excess light, heat, and humidity, for up to 3 months.

Mix about 10g of the Tandoori spice mix, a medium onion finely chopped and about 100g of natural yoghurt in a mortar and pestle, and apply the marinade to about 500g for chicken. Allow to marinate for a few hours and bake the chicken pieces at 160° until cooked. Temperature can be increased at the end to brown the pieces, or alternatively use a griller.

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