All natural. Premium. Spices. Gluten Free. No MSG. Easy. Fast. Good. You don't need a special oven to get the slow roasted flavor of Indian Tandoori. Fish, shellfish, chicken, veggies, lamb. No sugar.
2.9 oz (82 g) x 4
41 per pack
Blend 3 T Punjab Red Tandoori, 3 T plain yogurt, 3 T vinegar, 3 T lemon juice, and 3 T oil into marinade. Remove skin from 4 chicken breasts and make several deep cuts into each breast. Coat the chicken, rubbing it into the cuts. Cover and refrigerate at least 2 to 3 hours, preferably overnight. Although traditional Tandoori is cooked in clay ovens, this recipe works very well on a grill. Cook at high temperature for 10 to 15 minutes per side. Can be served hot or cold. How to Use: When marinated with yogurt, Tandoori seasoning gives a wonderful medium heat to chicken or shrimp. Longer marinade time is the key to releasing the flavor potential. Add to Basmati rice for authentic Indian flavor.
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