Description

Nutrition Information

Servings per package:

200

Serving size:

Average Qty
per Serving

Average Qty per 100g

Energy

78 kJ

1550 kJ

Protein

0.7 g

14.1 g

Fat, total

0.8 g

16.9 g

-saturated

0.1 g

1.6 g

Carbohydrate

1.5 g

29.1 g

-sugars

0.6 g

11.7 g

Sodium

12 mg

233 mg

Ingredients

Paprika, Cumin Seed, Coriander Seed, Chilli Powder, Black Pepper, Cinnamon, Green Cardamom Seed, Fennel Seed, Caraway Seed, Cloves, Bay Leaves, Nutmeg

Recipe

Ingredients:

1 tbsp Tandoori Chicken Masala
1 cup Greek Yoghurt (full fat)
1 tbsp garlic (fresh or paste)
1 tbsp ginger (fresh or paste)
Juice of half a lemon
1 tsp salt
For that extra bright tandoori look – add a pinch of Tandoori colour
1kg chicken pieces or 1 whole Chicken (skinned and scored well)

Method:

Faster method:

Blend all ingredients to a paste, rub over Chicken and leave overnight, covered.
Place on a baking tray and cook in a hot oven or on a BBQ grill until cooked.

For a better (but slower) tandoor result:

You’ll need extra marinade set aside for this and note that baking times in between the steps may vary depending on your oven.

Blend all ingredients to a paste, rub over Chicken and leave overnight, covered.
Preheat oven to 180c, line a tray with foil and place a rack on the tray.
Shake off any excess marinade, place chicken on the rack, bake for 20mins, remove from over and slather marinade generously on both sides.
Bake for a further 10 minutes, then brush/dab with marinade.
Bake for a further 10 minutes, then do a final baste with marinade and spray with oil.
Increase heat to 220c and bake for a further 10mins (or until cooked) until you get some nice charred spots.

Serve with naan, chutney, raita and salad.