1.  Throughout India, a wide variety of spice blends create the regional flavors of the Indian cuisine. Rubbed into meat before stewing, sautéed with vegetables, sprinkled over fish before broiling, these mixes permeate the cuisine.
2.  Use of herbs, spices, lemon juice create taste and encourage a healthier lifestyle  Seasonings and spices can make low-fat cooking taste gourmet and help you maintain a healthful eating plan.
3.  Spice blends may be sprinkled over dips, soups, sauces, stir fry.  They are versatile and may be used creatively in any dish
4.  This spice blend can be used in any recipe calling for curry

Tandoor is an Indian oven. Indian meats are barbecued in a Tandoor. A Tandoor is a large overturned pot. Typically it is buried in the ground up to its neck. Hot coals are added to the bottom of the Tandoor. Being made of mud the Tandoor holds in very high temperatures (about 550 degrees C). This allows meats to lock in their juices and flavors and also cook into tender pieces. Flat breads are also cooked within moments to perfection. They are usually slapped into the sides of the belly of the tandoor.

Tandoori Chicken or Paneer (Indian Cheese)
Even though Tandoori Chicken is traditionally baked on skewers in special charcoal-fired clay ovens, you can enjoy it right in your own home, baked in a traditional oven or grilled on a barbecue.
Ingredients : serves 6 - 8
3-lb. whole chicken, skinned and halved lengthwise or Paneer in large cubes
1 Tbsp. finely chopped fresh ginger or 1 Tbsp. ginger powder
1 Tbsp. minced fresh garlic or 1 tsp. garlic powder
1 tsp. chopped mint leaves (optional)
3 Tbsp. vegetable or corn oil
2 Tbsp. distilled vinegar
2 Tbsp. plus 1 tsp. Ajika Tandoori Masala
1 cup plain yogurt or sour cream
1 Tbsp. chopped coriander (cilantro) leaves (optional)
1/2 lemon, cut into 4 wedges
1 onion, sliced into thin rings
Method:
1.  With a sharp knife make several cuts on the breast, thigh and leg of each chicken half.
2.  In a large bowl mix together ginger, garlic, mint, 2 Tbsp. oil, vinegar and 2 Tbsp. Ajika Tandoori Masala. Blend in yogurt or sour cream and salt to taste. Immerse chicken in marinade and refrigerate, covered, 4 to 6 hours.
3.  Preheat oven to 400 deg. F., Lightly oil a baking tray and on it arrange chicken, breast sides up. Cover chicken or Paneer with aluminum foil and roast 20 mins.
4.  In a small bowl mix together remaining 1 Tbsp. oil and remaining 1 tsp. Spice 'n Flavor Tandoori Masala. Baste chicken or Paneer with seasoned oil, reduce the heat to 300 deg. F., and roast chicken, uncovered, 10 to 15 mins. more, or until tender.
5.  Arrange chicken or paneer on a serving dish and garnish with coriander leaves, lemon wedges and onion rings.
6.  Serve hot as appetizer, as a main course with salad, rice (steamed or pilaf), Indian naan bread or pita bread, or boiled or steamed vegetables
Chefs Tip:
1.  To make a spice rub for grilling 1 lb. poultry, meat or fish, mix together 1 Tbsp. Spice 'n Flavor Tandoori Masala with 1/2 tsp. each of salt and garlic powder.
2.  If you do not mix dairy with meat, substitute yogurt or sour cream with 3 Tbsp. lime or lemon juice.
3.  Substitute whole chicken with equivalent amount of chicken or turkey pieces, lamb or pork chops, beefsteaks, or 2 lbs. fish or shrimp.