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Doesn’t tandoori require a high temperature clay oven?
Yes, it’s named after the tandoori oven, but you can replicate the smoky flavor it provides using a gas flame from a range or broiler from a regular oven.
I can see that you have bayleaf, turmeric, cardamom and a whole lot of spices to make garam masala. So why is their another container of garam masala there separately? Did you put the extra in that?
It’s not another container of spices, it’s the same batch of ingredients after I finished combining them into garam masala.
I took the raw spices, toasted them, then ground them in a spice grinder before putting them into that container. The set of containers I bought off Amazon has a bunch of labels for various spices, so I peeled the garam masala one off the sticker sheet and put it on the container so I don’t forget what it is.