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Tandoori Seasoning salt free
Clay ovens known as tandoors and the flavorful food they produce have entered the fast food market all over India and many major cities of the West as well. The most popular tandoori food is chicken. Skinless half chickens are marinated overnight, skewered and baked. Tandoors are extremely hot, which seals in the juices of the chicken. Like a microwave, tandoors cook so quickly that browning doesn't take place. The red color of Tandoori chicken in Indian restaurants comes from food coloring. It is possible to reproduce the rich flavor, if not the cooking technique, of this dish at home. Mix 1-2 TB. with 1 Cup plain yogurt and the juice of ½ lemon. Pour over a cut-up skinless chicken, cover and place in the refrigerator for at least 4 hours, preferably overnight. Remove from marinade, bake 45 minutes uncovered at 325°, turning and basting every 15 minutes. Also excellent for sautéed chicken breasts and chicken pasta salad. Hand-mixed from: coriander, cumin, sweet paprika, garlic, ginger, cardamom and saffron.
12115 Tandoori Seasoning 1 lb. bag
12186 Tandoori Seasoning 8 oz. bag
12144 Tandoori Seasoning 4 oz. bag
12157 Tandoori Seasoning 2.2 oz. 1/2 cup jar
12131 Tandoori Seasoning .8 oz. 1/4 cup jar