Tandoori Masala is a South Asian spice mix traditionally used to prepare chicken or small pieces of spicy meat (tikka masala) cooked in a ‘tandoor’ – a round clay oven. In our version, we have created an exotic rounded flavour that, without being too spicy, awakens the taste buds. We have mixed paprika, cumin and black pepper with warming Sri Lankan spices such as cardamom, cloves, coriander, cinnamon, ginger and curry leaves – all organic.
TANDOORI MASALA can be used in a variety of South Asian-inspired dishes, marinades and sauces.
TANDOORI POUSSIN (serves 4)
This recipe calls for poussin, or very young chicken, but you can certainly use a whole chicken or pieces. We have taken one poussin per person, but you can make do with less or more depending on size and sides. You can make the poussin in the oven or on the grill.
4 poussins (or 1 big chicken)
2-3 Tbsp Tandoori Masala (/about 25 g)
2 tsp salt
½ dl lime juice
2 Tbsp freshly grated ginger
3-4 cloves crushed garlic
4 Tbsp natural yogurt
A little neutral oil for brushing
1 bunch finely chopped spring onions
Chopped fresh coriander
Naan bread or rice, as required