HEAT LEVEL: MEDIUM
SIZE: 50g (up to 16 servings per pot)
Punjabi Spice Blend is ideal for creating the perfect Tandoori Chicken Tikka. This blend is very versalite and can be used for marinading any type of meat, fish, vegetable or even paneer (cheese). The Aagrah Punjabi Spice Blend originates in the North East of Pakistan and has been a favourite in our restaurants for decades.
Ingredients: Ground coriander, salt, tandoori masala (coriander, salt, beetroot extract, fenugreek, black pepper, onion powder, cinnamon, garlic powder, cumin, nutmeg, ginger, cardamom, clove, paprika, chilli powder, celery powder, spice extracts, bay leaf, colours (paprika extract, turmeric extract, red iron oxide), lemon oil, citric acid, mustard powder, anticaking agent (silicon dioxide)), red chilli powder, turmeric, black pepper, garlic powder, ginger powder, cumin, ground caraway, cardamom. For allergens, see ingredients in bold. May contain traces of gluten, egg, milk, sesame, soya, sulphites, barley, peanuts and nuts.
How to create our delicious Punjabi marinade:
You will need:
- 500g diced chicken
- 1 tablespoon olive oil
- Juice of two limes
- 2 tablespoons Greek (or other mild) yoghurt
- 1 tablespoon Punjabi Spice Blend
- Mix all the ingredients together and allow the chicken to marinade in the mix for at least 2 hours.
- Place the chicken onto skewers (or use a griddle pan) and barbecue/grill on a medium-high heat for approx 7-10 minutes or until the chicken is cooked through (no longer pink in the middle).
You can also cook the chicken in the oven by placing into a baking pan at 200⁰C (fan) for 15-17 minutes.
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