Aachi Tandoori Chicken Masal 100g

Aachi Tandoori Chicken Masala is the marinade blend for tandoori chicken, carrying both the deep red colour and the spice profile of the clay-oven original so the dish can be made in an ordinary oven or on a grill. It is aromatic and moderately hot, built around chilli, ginger, garlic and warm spices.

Best for

• Whole or jointed tandoori chicken in the oven
• Chicken tikka and kebabs on skewers
• Grilled paneer, prawns and cauliflower

Using it

Marinate in two stages. First rub the scored chicken with lemon juice, salt and a spoon of the masala and leave it twenty minutes, then mix the rest of the masala into thick, hung curd with a little oil and coat the pieces properly. Give it four hours in the fridge, or overnight for a whole bird. Cook hot and fast, around 220C, on a rack so the heat circulates, and brush with butter or oil halfway through to keep the meat from drying.

Pack and storage

100g pack. Store in a cool, dry place, sealed after opening.