
Tandoori is the red-orange colour and the captivating scent of the chicken of great Indian tables. Paprika, cumin, coriander, ginger and garam masala compose this warm, complex blend that blossoms in a yoghurt marinade. Count at least two hours: the yoghurt’s acidity tenderises the flesh while the spices tint and perfume it deeply. On coals or in the oven, the result is tender and coloured. Hand-measured in Morocco, ONSSA-approved.
Mixed with yoghurt for a marinade of at least 2 h before cooking.
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Sign inAromatic profile : a fragrant, balanced profile. Dosage: 1 tsp per 4 servings, adjust to taste. Storage: away from light and moisture.
Hand-measured in Morocco, with no preservatives or colourings.
Chef-signedThe spices for chicken tikka
« Marinate in yoghurt at least 2h before cooking. »