Indian spiced BBQ Sauce

This bbq sauce is amazing. Like, to the point where I almost didn’t want to post it it was so good. It made me want to open an Indian-southern US-southwestern fusion restaurant it’s so good. So let’s keep this a secret you guys ok? Don’t tell anyone about this recipe! I served this with another awesome Indian-southwestern dish that I will post tomorrow.

Toasting the spice blend.

This is tomato paste. After this step, I added half of the spice blend and the liquid ingredients listed below. After it simmered for about 15 minutes, I blended it until smooth.

The tandori marinated chicken.

Super tasty! It was really sweet, but not overly sweet

1 Tablespoon Mustard Seed
1 Tablespoon Cumin Seed
1 Tablespoon Coriander Seed
1 Teaspoon Pepper
1 Teaspoon Fenugreek
1/2 Inch Cinnamon
6 Cloves

Toast the spices in a dry frying pan until fragrant. Put them into a spice grinder and blend to a powder.

Cook a diced onion in a half stick of butter until browned. Add some garlic and cook another minute. add tomato paste and cook 2 more minutes. Add HALF the spice blend and cook 1 minute. Add 1/4 cup molasses, a squirt of honey, some ketchup, and Worcestershire sauce. I’m being vague because the exact measurements aren’t that important, but also because I kinda want to keep this recipe under wraps. This is one of the best things I have ever tasted!

I’m not sure marinating the chicken was that important, but I did it in the normal tandori style, yogurt with some cumin, coriander, turmeric, garlic, and chile. I left it overnight so the yogurt could break down the chicken and tenderize it.