The real flavour of India
Tandoori Spice Mix
A hugely popular dish from the North Indian region of Punjab, well known for its tantalising red hue, making it a feast for the eyes as well as for the taste buds!
Product of India.
medium
Geetas Suggestion
Shopping List (Serves 4):
4 Chicken breasts, cut into goujons
4 tbsp vegetable oil
4 tbsp natural yoghurt
1 tbsp concentrated tomato puree
1 lemon
Red Onion, cut into rings for garnish
Cooking Instructions:
- Extract juice from half the lemon and cut remaining half into wedges.
- Stir spice mix into yoghurt with oil, tomato puree and lemon juice.
- Add chicken pieces and marinade for 2 hours or preferable overnight.
- Place on ovenproof tray and cover with excess marinade.
- Oven cook, grill or barbeque for 15 – 20mins, turning occasionally.
- Garnish with red onion rings and lemon wedges.
Storage Advice
Keep in a cool place. Best consumed by the Best Before Date clearly shown.
Stocked At
Ingredients
Paprika, Salt, Roasted Cumin Powder (13%), Dried Ginger (10%), Dried Garlic, Roasted Coriander, Dried Mint, Chilli, Black Pepper, Dried Mango, Dried Fenugreek Leaf, Dried Lemon Juice, Cardamom (2%), Clove, Cinnamon, Black Cumin, Bay.
Made in a factory where nuts and sesame are used.
| Nutrition | Per 100g |
| ENERGY (KJ) | 911 |
| ENERGY (KCAL) | 216 |
| FAT | 4.6 |
| of which saturates | <0.1 |
| CARBOHYDRATE | 33.8 |
| of which sugars | <0.5 |
| FIBRE | 9.7 |
| PROTEIN | 9.8 |
| SALT | 18.0 |
Tandoori Street Food Sharing Plates
Tandoori Street Food Sharing Plates
Ingredients
- 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
Method
- 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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