Tandoori style cooking is very popular in Punjabi cuisine. A tandoor (clay oven), heated at a very high heat, is used to cook succulent meats & vegetables marinated in a signature sauce. Now you can get the same results in your home oven or BBQ by using our aromatic spice blend. Most tandoori spice blends available in stores today contain artificial coloring which is why most people are used to a red colored Tandoori Masala.
Jaswant’s Kitchen Tandoori Masala is 100% natural so contains no artificial ingredients or coloring, leaving it with a beautiful deep yellow color.
Use the spice blend to create authentic tasting tandoori masala filled dishes!
Ingredients: Spices (including mustard and poppy seeds), salt, onion, garlic, ginger. May contain traces of peanuts, tree nuts, sesame seeds and soy.
Watch our recipe video to learn how to make Tandoori Chicken!
Tandoori Chicken is probably the most popular & recognizable dish from Northern Indian cuisine. It gets its name from the way the chicken is cooked, which is in a tandoor or clay oven. The marinade is a yogurt based sauce with a blend of many aromatic spices lending to intense flavour. Even if you don;t have a tandoor lying around the house, you can still make tandoori chicken at home by using your oven or barbeque and Jaswant's Tandoori Masala. This spice blend is all natural and contains no artificial ingredients or food colouring leaving it with a beautiful deep yellow colour.
Makes 2-3 servings | Prep Time: 15 min (prepared 24 hours in advance) | Cook Time: 40 minIngredients:
Wash the chicken in cold running water and pat dry with paper towel. Make deep diagonal cuts with a knife and rub the salt over the chicken breasts, making sure to rub into the cuts as well.
Cut lemon in half and squeeze juice over the chicken pieces.
Peel and grind garlic and ginger into paste by using a mortar and pestle or food processor. Rub this paste on the chicken and set chicken aside.
In a large bowl make the marinade by mixing Jaswant's Tandoori Masala, yoghurt, vinegar and oil. Add the chicken pieces to the marinade making sure they are coated all over. Cover and leave overnight in the fridge to marry the flavours.
Preheat oven to 350 F.
Grease the broiler pan before placing the marinated chicken on it to avoid it from sticking. Bake in the middle of oven for 30 - 35 minutes. Do not overcook.
Use a meat thermometer (meat is done when it reaches 170 F) or cut the chicken to check if it is done. The meat should be white.
Let the meat rest for 5 minutes while covered. Squeeze more lemon juice over the chicken.
This vegan recipe is a delicious side that can be paired with other Indian dishes or even with non-Indian meals to spice things up. We have used sweet potatoes, potatoes and turnips but any root vegetables will work.
6 cups root vegetables cut into 1” cubes (sweet potato, potato, turnip)
1 ½ teaspoons Jaswant’s Kitchen Tandoori Masala
½ teaspoon kosher salt (add more to taste)
1 ½ tablespoons oil
Preheat oven to 400°F on bake setting.
Drizzle oil over chopped vegetables and toss well. Add salt and Jaswant’s Kitchen Tandoori Masala and mix well. Bake in the oven on a lined baking sheet for 30-40 minutes stirring occasionally until fork tender. Season with salt if needed and serve warm with your favourite main dish.
Makes 4-5 servings
Prep time: 10 min
Cook time: 30-40 min