Use our Tandoori Masala Blend to marinade chicken, prawns, vegetables and haloumi. Cook on the BBQ, in the grill or in oven and combine with our lovely side dishes for a light meal or starter. The leftovers are yummy in a pitta bread, drizzled with our Mint and Coriander Raita.
The recipe here is for chicken but you can use haloumi, prawns, aubergine, sweet potato, courgettes and much more! You can use just with a little oil as a rub too instead of yoghurt.
To make this into a curry, add the marinated and cooked chicken pieces to our Basic Curry Sauce Recipe. Or make our easy Chicken Tikka Masla recipe.
3 teaspoons Tandoori Masala Spice Pot
5 heaped tablespoons natural yoghurt
500g chicken (cubed for skewers or thinly sliced for the oven)
Good squeeze of lemon juice (optional)
Salt, to taste
Mix the yoghurt, Tandoori Masala, salt and lemon juice in a bowl.
Add chicken (or others) and coat well
Marinate for at least 2 hours but preferably overnight.
Cook on the BBQ or grill or in the oven until cooked through
Delicious served with our Mint and Coriander Raita and a Spiced Carrot Salad.