Tandoori Seasoning

£1.79

Tandoori chicken is one of the simplest and best known Indian dishes and is excellent cooked over the BBQ!
Ingredients: coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek, fenugreek leaf
Contains 1 portion (3 tbsp) - serves 4
Your recipe card will be emailed to you after you checkout, or download here!

Save 10% when you buy 4 or more one-portion seasonal blends in any combination!

Tandoori chicken is one of the simplest and best known Indian dishes - the familiar bright red colour is often achieved by using food colouring, but this blend contains lots of vibrant Kashmiri chilli powder for a more natural colour and fantastic depth of flavour. Serve with naans, salad and chutney for a simple, summery meal!

Tandoori Chicken Recipe

You Need:

4 chicken legs - slashed through to the bone a few times
½ lemon
150g natural yogurt (full fat is best) plus extra to serve
1 tsp sugar
Naans, salad and chutney to serve

Method:

Mix the yogurt with the juice of the ½ lemon, the sugar, the TANDOORI SEASONING and a big pinch of salt, then stir in the chicken to fully coat
Preheat the grill or light the BBQ now
Grill the chicken, turning frequently, for 25 minutes or 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

Heat rating: 4/5

TANDOORI SEASONING (1 portion = 3 tbsp): coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek, fenugreek leaf

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

So good - always keeping this one handy now. I do cook it differently to the above. I marinate bone in chicken with youghurt, a little lemon, a little fresh ginger (not very traditional but we like it) and the spice mix for as long as possible- 24hrs or longer. Bake at 190c fan on a grill rack for 20/25 mins, baste with left over marinade, another 10mins,, baste again and then if the juices are running clear I whack it up a bit first 5/10 mins to get it a little charred. The slash g is good if you’ve not got time to marinade for long.

The best tandoori flavour in the whole, wide world...

Tandoori lamb cutlets with easy curry sauce, homemade coriander pooris, homemade parathras, all from the Curry Legend book and onion chutney from the Veg curry book. Delicious.

This is chicken souvlaki and tandoori chicken wings on the BBQ. Delicious!

We loved the tandoori chicken! BBQ .... perfect.. on holiday in County Donegal, Ireland.

Tandoori chicken with Raita and Kachumbar from the Curry Legend recipe book. Everyone wanted seconds, which can only be a good thing!

Add a product image

You may also like