Not the luminous red seasoning seen in some Indian restaurants - this is the real thing. Mix the tandoori spices with a spoonful of natural yoghurt and use the resulting tandoori paste to marinate pieces of chicken, lamb or even fillets of fish.
After marinating, grill or barbeque the meat until it is cooked through and the edges are slightly crisp. Serve with some lemon wedges and a salad of chopped tomato, cucumber and onion.
- Mix 125g of natural yogurt with the juice of ½ a lemon, ½ tsp salt and the 3 tbsp TANDOORI SPICES then stir into the chicken and allow to marinate for 1-2 hours (or even overnight if you can.
- Cook on the BBQ until the meat is tender and cooked through.
TANDOORI SPICES: coriander, cumin, mild chilli, paprika, smoked paprika, turmeric, garlic, amchur, sea salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaves