Tandoori chicken is a renowned favourite Indian dish and I can certainly see why – super-succulent chicken grilled to perfection with a spiced-yoghurt crust bursting with flavour. I formulated this blend to make making your own Tandoori dishes at home a cinch without having to have a dozen different ingredients on-hand. All you need is your Curry Indian Tandoori spice blend, a few fridge staples, some chicken, and in just three simple steps, you’re done!
Serve alongside fluffy rice, a fresh salad or in some wraps or naan bread.
Spices used in this recipe
Curry Indian Tandoori – Mild
Indian Tandoori is a delicious spice blend made up of Indian herbs and spices. The main purpose of this spice blend is to make the iconic Indian dish tandoori chicken. The mild flavour of this curry blend make it suitable for all the family. The versatile nature of this spice blend lends itself to using with many other meat and vegetarian dishes.$3.45
Mix yoghurt, lemon juice, oil & Indian Tandoori Chicken spice mix together in a bowl. Add chicken & coat well. Marinate in fridge up to 24hrs for best flavour.
Heat oven to 200 degrees or BBQ on med/high. Place marinated meat on a wire rack and cook until juices run (approx 15min per 500g). Turn halfway through cooking.
Meat is cooked when the juices run clear (test with a skewer). Remove from bbq or oven, let rest 5min. Serve with rice, or salad and wraps.