An elegant dish from the state of Punjab, tandoori murgh is one of the most-popular shrimp dishes. It can be made in a tandoor (clay oven), baked in an oven or grilled on a barbecue. Ingredients: 3 lb shrimps 1 small onion 1/2 cup tomato sauce 1/2 cup plain yogurt 1 tsp fresh ginger, chopped 2 garlic cloves 2 tsp coriander powder 1/2 tsp cayenne pepper (optional) 2 whole cloves 1 tsp cumin seeds 4 cardamom pods 1 tsp salt 1 tsp garam masala 1/4 tsp red food coloring

Methods:

1. Devein all the shrimps and place them in a casserole dish and set aside.
2. Cut onion into 46 pieces. In a blender put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander powder, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala (recipe below or purchase at local store) and red food coloring. Blend to a smooth paste.
3. Pour the tandoori paste on the shrimps and turn them to thoroughly coat with spices. Cover and marinate in the refrigerator 424 hours.
4. Preheat the oven to 400 F. Remove shrimps from the marinade. Save marinade. Place pieces in a broiler pan. Bake uncovered
5. for 30 minutes. Turn pieces over and brush with remaining marinade. Bake for another 1015 minutes until shrimps are tender.
6. Turn oven to broil. Turn pieces over once again and broil for 5 minutes to get the red color.
7. Transfer to a serving platter.

Garam Masala
Ingredients:

Black pepper 20 grams
Cloves 10 grams
Cinnamon 20 grams
Brown cardamom 15 grams
Cumin seeds 10 grams
Bay leaves 10 grams
Coriander seeds 5 grams

Methods:

1. Mix all ingredients and lightly roast on fry pan.
2. Grind in a mixer and sieve to get a fine powder.