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.
Salt, Citric Acid, Natural Flavors, Dehydrated Garlic, Oleoresin Paprika, Ground Red Pepper, Ground Cinnamon, Ground Cumin, Ground Coriander, Ground Ginger, Ground Black Pepper, Less Than 2% of Paprika, Silicon Dioxide (Anti-Caking), Ground Cloves, Ground Turmeric, Ground Nutmeg, Ground Fenugreek, Ground Fennel Seed, Ground Mace, Ground Cardamom, Ground Anise
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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