Family Recipe

Tandoori Seasoning

No Salt, No Sugar, No Preservatives

$12.00 USD

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Style Tin Refill Bag 1 Cup

Deep red, smoky, and tangy chicken pulled hot off the grill is the promise of tandoori, and this seasoning gets you there at home without a clay oven (tandoor). The color comes from paprika, not dye, and the backbone is roasted cumin, coriander, black pepper, ginger, and a lift of cayenne. Stir it into thick yogurt for a chicken or fresh Indian cheese (paneer) marinade, dust it over roasted cauliflower, or rub it onto shrimp before they hit the heat.

The trick restaurants use is simple: thick, strained yogurt and a fully dry surface on the meat. Wet chicken steams instead of charring, and that is what separates a pale piece from a blistered, smoky one. We toast and stone-grind whole spices in small batches in Portland, following the tandoori blend our family makes at home, so it carries real roasted aroma instead of flat, pre-milled dust.

Ingredients: Coriander Seeds, Cumin Seeds, Tellicherry Black Peppercorn, Paprika, Onion, Garlic, Cayenne Pepper, Ginger, Cloves, Bay Leaves, Nutmeg. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

Common Questions

Should I use yogurt or oil for the marinade?

Yogurt, and thick yogurt at that. Strained or Greek-style yogurt clings to the meat and helps it brown, while its gentle acidity tenderizes. Pat the chicken dry first, then fold in the seasoning and a squeeze of lemon. A thin, watery marinade steams the meat instead of charring it.

How long should I marinate?

Give it at least two hours, and overnight is better. A longer soak lets the spices and acid work into the meat for deeper color and flavor. Do not go light on the seasoning either: the more you use, the bolder the crust.

Is the red color from dye?

No. The color is paprika doing honest work, with cayenne adding warmth. There is no food coloring and no salt in the blend, so you control the saltiness in the marinade yourself.

Do I have to make chicken?

Not at all. The same yogurt-and-seasoning marinade works on paneer, shrimp, fish, or thick slabs of cauliflower and potato. Roast or grill until the edges char.