This Tandoori Mix has been created using a unique blend of ground spices, that have been sourced from India and hand-blended by Curry with Love, right here in Suffolk. You can use this mix with any meat, especially chicken. Although it will also work with paneer, or firm fish, such as salmon, monkfish or prawns. The key to the dish is to let the marinade work it's magic in the fridge for at least 12 hours, after all you can't rush perfection! It's great as an appetiser to your main meal, or serve it for dinner with a mint raita and vegetable rice.
Curry with Love Tandoori Curry Mix
Mix the spices with approx. 100g natural yoghurt. Add approx. 800g of chicken (thighs or drumsticks work best). Coat the chicken with the marinade, cover and chill in the fridge for 12-24 hours. Preheat the oven to 180 degrees. Line a dish with foil and place a rack in the dish. Lay the chicken on the rack and bake in the oven for 30 mins. Turn, then bake for a further 15 mins, or until the juices run clear. Once cooked, let the chicken rest for a few minutes before serving. Serve with a yoghurt and mint raita and a squeeze of lemon. (The chicken can also be grilled or barbecued for a more authentic flavour). If using this marinade for fish, adjust the cooking times accordingly.