Tandoori Street Food Sharing Plates

Tandoori Street Food Sharing Plates


  • 1 pack Geeta’s Tandoori Spice Mix
  • 150g chicken breasts cut into goujons
  • 150g fish (salmon or haddock), cut into goujons
  • 100g chopped mushrooms
  • butternut squash and peppers
  • 4 tablespoons vegetable oil
  • 4 tablespoons natural yogurt
  • 1 tablespoon tomato puree
  • 1 lemon
  • Chopped coriander
  • red onion cut into rings and lemon wedges for garnish


  • Extract juice from half the lemon and cut remaining half into wedges. Stir one pack Geeta’s Tandoori Spice Mix into yogurt with oil, tomato purée and lemon juice
  • Divide the marinade into 3 and coat the chicken, fish and vegetables in individual bowls. Marinade for 2 hours or overnight.
  • Skewer the chopped vegetables and place on a baking tray and cover with excess marinade. Put the chicken and fish goujons on a baking tray and cover with excess marinade.
  • Oven cook, grill or barbecue for 15-20 minutes turning occasionally. Garnish with chopped coriander, red onion rings and lemon wedges.
  • Serve with naan bread and Geeta’s Premium Mango, Lime and Chilli and Mango & Chilli Chutneys.

Have you tried using Geeta’s Premium Mango Chutney on your nachos – it’s delicious – here’s a quick and easy recipe: Finely dice a tomato and mix together with 2 tablespoons of Geeta’s Premium Mango Chutney. Season with salt and black pepper to taste. (For an even hotter version add some paprika or one chopped green chilli). Pour tomato/chutney mixture over nachos. Sprinkle a generous amount of grated cheddar cheese (very good with mature cheddar) on top and put in oven until cheese has melted. A real gooey delight!

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