Tandoori Masala

Make Tandoori Chicken at home with this warm, earthy and balanced blend.

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(18)

$14.50

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  • Roast a tandoori-style chicken by mixing blend with Greek yoghurt and lemon juice. Marinate from 12-24 hours, then roast in a hot oven.
  • For 6 chicken marylands, use 2 tbsp blend to 6tbsp yoghurt and the juice of one small lemon.
  • Enjoy it on cauliflower steaks, prawns, lamb cutlets, or sprinkled on hot buttered popcorn for something different.

Originating in Punjab, Tandoori chicken is a world-beloved dish of succulent chicken pieces tenderised in yoghurt and spices and baked in a clay oven.

Our Tandoori Masala balances sharp savouriness with warm, earthy, fruity, sweet and bitter tones to create a full-bodied blend perfect for roasting chicken. Try this on hot buttered popcorn for something different!


Flavour Notes: Warming, mild heat, earthy

Cuisine: Indian

Heat Level: 2/5

Cumin, coriander seed, rock salt, garlic, ginger, chilli (Kashmiri), fenugreek leaf, turmeric, cayenne pepper, black pepper, cardamom, cinnamon, fennel seed, cassia, clove, nutmeg.

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Gewürzhaus - Tandoori Masala ME Jar Open

$14.50

$14.50

FAQs

No, your home oven on its highest setting or a hot BBQ will give you a good char. The yoghurt marinade is the secret.

Mild-to-medium, about a 2 out of 5. It's fragrant and warming rather than fiery. Add fresh chilli for more heat.

Many commercial tandoori pastes use red food colouring, which we don't. The natural colour from paprika and turmeric is what you'll see, rather than the deep red colour achieved by adding food colouring.

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Milled in Melbourne