Indian BBQ Seasoning
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Indian BBQ Seasoning

£1.79
In stock
SKU
1-fs0624-indian-bbq-seasoning
In stock
  • This fragrant tandoori-style BBQ seasoning creates a rich and moreish crust for grilled chicken, paneer or vegetables
  • Ingredients: salt, black cumin, fenugreek leaf, mint, paprika, Kashmiri chilli, turmeric, coriander, garlic, smoked paprika, cumin, coriander leaf, MUSTARD, amchur, black pepper, ajowan, ginger, green cardamon
  • Contains 1 portion (2 tbsp) - serves 4
  • Download the colourful recipe card below
Save 1/3 when you buy 3 or more 1 portion blends (RRP £1.79) in any combination!
FS0624_Indian_BBQ_Seasoning.pdf

This fragrant tandoori-style BBQ seasoning creates a rich and moreish crust for grilled chicken, paneer or vegetables. Cumin, coriander, turmeric and mustard seeds combined with bright red Kashmiri chilli powder and the sweet scent of fenugreek leaf makes a fabulous and easy-to-use mix that's full of flavour but not too hot!

INDIAN BBQ SEASONING (1 portion = 2 tbsp): Ingredients: salt, black cumin, fenugreek leaf, mint, paprika, Kashmiri chilli, turmeric, coriander, garlic, smoked paprika, cumin, coriander leaf, MUSTARD, amchur, black pepper, ajowan, ginger, green cardamon

May contain CELERY and SESAME. Allergens are listed in CAPITALS

Indian BBQ Seasoning Recipe:

You Need: 

  • 500g diced chicken or use 2 x 226g packs of paneer for a veg version - cut into bite-sized pieces
  • 1 lemon
  • 150g natural yogurt (full fat is best)
  • 1 tbsp tomato puree
  • Salad, rice or naans to serve

Method:

  1. Light the BBQ, preheat the grill, or preheat the oven to 200°C/gas mark 6
  2. Mix the yogurt with the juice of ½ the lemon, the tomato puree and the INDIAN BBQ SEASONING
  3. Stir into the chicken to fully coat, then thread onto 4 skewers
  4. Grill on a low-medium heat or bake on a foil-lined tray, turning occasionally and basting with any leftover marinade, for 10 minutes or until the chicken is cooked through and starting to char around the edges
  5. Serve with the salad, rice or naans on the side and the remaining ½ lemon to squeeze over at the table

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