Not the luminous red seasoning seen in some Indian restaurants - this is the real thing.
USES: Mix with a spoonful of natural yogurt and use the resulting tandoori paste to marinate pieces of chicken, lamb or even fillets of fish.
INGREDIENTS: Coriander, cumin, mild chilli, paprika, smoked paprika, turmeric, garlic, amchur, sea salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaves
Allergens are listed in CAPITALS. May contain traces of celery, sesame and mustard
4 chicken legs slashed through to the bone a few times
150g natural yogurt (full fat is best) plus extra to serve
1 tsp sugar
Naans, salad and chutney to serve
Mix the yogurt with the juice of the ½ lemon, the TANDOORI SEASONING and 1 tsp sugar
Stir in the chicken to fully coat then leave to marinate
Preheat the grill or light the BBQ now
Grill the chicken for 25 minutes, turning frequently, until cooked through to the bone and beginning to char around the edges
Serve the chicken with the naans, salad, chutney and extra yogurt on the side
1 tbsp refill = approx 7 grams
4 tbsp refill = approx 26 grams (fits standard supermarket spice jar)
8 tbsp refill = approx 64 grams (fits Spicery stackable tins)
All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!
You can find our stackable tins here
You can read all about our efforts to reduce plastic waste in our packaging blog here