Rajah Tandoori Masala 1kg

Get that takeaway taste in a few simple steps. Brilliant spice combo, good colour, dead easy to use and probably 🌶️ heat level. Tandoori isn't a hot dish, but I just add some ground Thai bird eye chilli powder to up the heat stakes.Simply peel the skin off of your fav chicken portions (preferably on the bone), or a whole chicken. Score to the bone, add salt and a generous amount of lemon juice, mix into chicken then leave to marinate while you prep your spice blend. Mix the masala with a l'il oil and a dollop of natural yoghurt. I like Skyr. Mix into the chicken, cover and marinate in the fridge. 24 hrs is ideal, but anything over an hour will do.Crank the oven up to max temp and, while it's heating, line an oven tray with none stick foil, then pop in the oven to preheat. When up to temp, simply pop the chicken on the tray, place on top shelf and cook 'til you've got nice charred and burnty bits on your chook, and you can see the flesh is cooked in the scores. Squeeze lemon juice over chicken and tuck in. Simples! Bon Appetite 🤤!

Best Tandoori mix I've used

Sweet addition to the cooking

Good

Ideal Marinate or straight forward spices to use direct in the masala very strong so use sparingly

Really tasty made tandoori chicken great for marinating add natural yogurt lemon juice oil and the tandoori better left overnight yummy

Taste just like take away tabdori. You need to mix this with greek yogurt and tomato paste and it taste nearly like take away.

Mixed with Plain Yoghurt or Buttermilk to coat chicken breast or thighs, and left covered in the fridge for a few hours, this is a very tasty powder mix. Smokey flavour and subtle spice, it benefits from the addition of a bit more Chilli and Ground Fennel, but that's just my personal taste. All round it's a great addition to the spice cupboard.