Indian Spice Rub
Recipe Summary
Make your own custom Indian Spice Rub with the bold flavors of curry powder, cumin, paprika, and Morton® Coarse Kosher Salt. Place into a decorative jar for a flavorful and inexpensive gift.
- Main Dish
Servings: Makes 1/4 cup
Directions
Preparations:
Combine all ingredients in small bowl. Store in airtight container in cool dry place until needed.
Cooking:
Chicken or lamb – Brush chicken pieces or lamb chops with oil; rub about 1 teaspoon Indian Rub on chicken piece or lamb chops. Use additional Rub for whole bird or large lamb roast. Allow to marinate in refrigerator at least 30 minutes. Proceed to bake, broil ** or grill until chicken is cooked through and juices run clear. (*** Internal temperature -- 170° F. for poultry breast pieces; internal temperature -- 180° F. for poultry thighs and wings). or until lamb is cooked to desired doneness (Medium rare, 145° F.; Medium, 160° F. or Well Done, 170° F.).
Tips:
* If prepared blend is not available, substitute 1/2-teaspoon black pepper and 1/2-teaspoon cayenne pepper. ·
**Broil chicken or meat on low heat so Spice/Rub does not burn. ·
***Internal temperature for whole chicken – 180° F. ·
Internal temperature guidelines courtesy of USDA Food Safety Facts. ·
Variation: - Spice paste - Mix 1 tablespoon Spice/Rub with 3 tablespoons peanut oil.
Combine all ingredients in small bowl. Store in airtight container in cool dry place until needed.
Cooking:
Chicken or lamb – Brush chicken pieces or lamb chops with oil; rub about 1 teaspoon Indian Rub on chicken piece or lamb chops. Use additional Rub for whole bird or large lamb roast. Allow to marinate in refrigerator at least 30 minutes. Proceed to bake, broil ** or grill until chicken is cooked through and juices run clear. (*** Internal temperature -- 170° F. for poultry breast pieces; internal temperature -- 180° F. for poultry thighs and wings). or until lamb is cooked to desired doneness (Medium rare, 145° F.; Medium, 160° F. or Well Done, 170° F.).
Tips:
* If prepared blend is not available, substitute 1/2-teaspoon black pepper and 1/2-teaspoon cayenne pepper. ·
**Broil chicken or meat on low heat so Spice/Rub does not burn. ·
***Internal temperature for whole chicken – 180° F. ·
Internal temperature guidelines courtesy of USDA Food Safety Facts. ·
Variation: - Spice paste - Mix 1 tablespoon Spice/Rub with 3 tablespoons peanut oil.
Ingredients
4 teaspoons Morton® Coarse Kosher Salt
2 teaspoons curry powder
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon dried thyme leaves, crushed
1 teaspoon ground paprika
1 teaspoon prepared black and red pepper blend *
2 teaspoons curry powder
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon dried thyme leaves, crushed
1 teaspoon ground paprika
1 teaspoon prepared black and red pepper blend *
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Morton® Coarse Kosher Salt
Available Sizes:
- 1 lb. box
- 1 lb. canister
- 3 lb. box
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