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Recipe from: Pete
Servings: 3 ½ tablespoons
Use 1 recipe per 4 servings. Rub on to lamb up to 1 day in advance of grilling, prawns up to 2 hours in advance, fish up to 30 minutes in advance and chicken breasts, wings and drumsticks up to 6 hours in advance.
2 teaspoons kashmiri, or other red chilli powder
1 tablespoon paprika
2 tablespoons garam masala
Combine chili powder, paprika and garam masala.