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    Bombay Spice Mix

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    Bombay Spice Mix

    Rub this dry mix into raw chicken pieces, then leave for 5-10 minutes before barbecuing. You'll need about 2 tbsp of spice mix per 500g chicken. Asafoetida lends a pungent edge: it is optional but interesting in this recipe. Omit it if you loathe it, or try garlic granules instead.

    • Preparation time: 15 minutes, plus 15 minutes cooling
    • Total time: 30 minutes 30 minutes

    Makes: about 11 tbsp

    Ingredients

    • 2 cinnamon sticks, roughly crushed
    • 2 tbsp coriander seeds
    • 1 tbsp fennel seeds
    • 15g small, dried hot red chillies, such as cherry
    • 1 tbsp ground cloves
    • 6-8 dried bay leaves, crumbled
    • 50g coarse salt
    • 2 tsp ground asafoetida (optional)
    • 1 tbsp poppy seeds or black cumin seeds

    Method

    1. Combine the first six ingredients in a heavy iron pan or wok, without oil. Dry-toast over a medium heat, until aromatic, then cool.
    2. Use a large pestle and mortar or an electric grinder to grind them to a powder, adding the salt towards the end. Stir in the asafoetida powder, if using, and poppy or cumin seeds.
    3. Store in an airtight jar or pot.

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