Tandoori Chicken Masala 100g

Tandoori chicken at home, no tandoor needed. Everest Tandoori Chicken Masala. 100g.

In the Kitchen: Mix the masala with thick yoghurt, lemon juice, salt and a little oil, then coat chicken legs or thighs and leave them in the fridge for a few hours or overnight. Roast on a rack in a hot oven, or cook in an air fryer, turning once, until cooked through and browned at the edges. The same marinade works for paneer tikka, cauliflower and prawns. Serve with sliced onion, lemon wedges and green chutney.

In German: Tandoori-Masala (Gewürzmischung für Tandoori-Hähnchen).

Good to Know: Cut a few slashes into the chicken before marinating so the masala gets into the meat.