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Tandoori Masala

Melam Tandoori Masala has a perfect blend of spices to add aroma and taste to a variety of dishes from chicken tikka to paneer tikka!

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  • Energy 253.9kcal
  • Protein 14.2g
  • Carbohydrates 31.4g
  • Fat 8.0g

*Calculated Values – Ref. NIN

Chilli, Coriander, Black Salt, Kasoori Methi, Cinnamon, Cumin, Fennel, Turmeric, Cardamom, Black Cardamom, Nutmeg, Cloves, Mace, Black Pepper, Star Anise

Tandoori Chicken (To serve 4 persons) – Ingredients: Chicken (whole or cut into pieces) -1kg ,Melam tandoori masala – 2tbsp., Ginger Garlic paste – 1 tsp, lime -1 no (for marinating), Curd – ½ cup, Salt to taste, Oil – 2 tbsp, Lemon and onion for garnish.

  • Clean chicken.
  • Drain away all the water and cut slits over it.
  • Make a hung curd by hanging curd in a muslin cloth for 3-4 hours.
  • Mix all the ingredients except oil and marinate the chicken and keep aside for at least 2 hours.
  • Cook the marinated chicken in tandoori oven or charcoal grill.
  • Keep applying melted butter while grilling.
  • Serve hot with mint yoghurt chutney garnished with onion rings and slice of lime.
  • Chicken Pieces can also be fried in oil.

N.B: Tandoori Fish can be prepared in the same way.

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