Box pack
Tandoori Chicken Marinade
₹90
Free shipping on orders of ₹499 or more
A tandoori marinade blend of Kashmiri chilli, garlic, ginger and dry mango: mix it with hung curd and mustard oil for smoky, red tandoori chicken at home.
- Packaging
- Box pack
- Availability
- In stock
- Heat
- Medium (2 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Tandoori Chicken Marinade
- Net quantity
- Pack of 1: 50g
- Pack of 2: 2 × 50g (100g in all)
- Pack of 3: 3 × 50g (150g in all)
- Pack of 4: 4 × 50g (200g in all)
- MRP
- Pack of 1: ₹90 (inclusive of all taxes)
- Pack of 2: ₹180 (inclusive of all taxes)
- Pack of 3: ₹270 (inclusive of all taxes)
- Pack of 4: ₹360 (inclusive of all taxes)
- Manufactured / packed by
- Rue De Brew Pvt. Ltd., Kh. No 220, Gali No 64, Daultabad Industrial Area, Gurugram - 122006
- Country of origin
- India
- FSSAI licence number
- 10826999000391
- Customer care
- +91 9090701043, info@kokoraspices.com
- Ingredients
- White Salt, Kashmiri Mirch Powder, Garlic Powder, Coriander Powder, Cumin Powder, Red Chilli Powder, Ginger Powder, Fennel Powder, Cinnamon Powder, Nutmeg Powder, Turmeric Powder, Black Cardamom Powder, Citric Acid Powder, Dry Mango Powder, Green Cardamom Powder, Black Pepper Powder, Fenugreek Powder, Clove Powder, Mace Powder.
- Allergen information
- Processed in a facility that also handles mustard, sesame, nuts & gluten.
- Veg / Non-veg
- Vegetarian
- Shelf life
- 12 months
In the kitchen
Kokora Tandoori Chicken Spice Mix brings the flavour of tandoori chicken to an ordinary home oven. Kashmiri chilli gives the familiar red colour with moderate heat, garlic and ginger give the marinade its punch, and coriander, cumin and fennel sit underneath. Cinnamon, nutmeg, cardamom, clove and mace add a warm, smoky depth, while dry mango and citric acid bring a clean tang.
Use it for chicken legs, thighs, drumsticks or a whole bird cut into pieces, and just as well for fish tikka, prawns, paneer or cauliflower.
Make deep cuts in the chicken and give the marinade at least 2 hours; overnight in the fridge is even better. Finish with melted butter under a hot grill for charred edges. Salt is already in the mix, so taste before adding more.
- Best for
- Tandoori chicken, chicken tangdi, tandoori wings, fish tikka, tandoori prawns, paneer tikka, tandoori gobhi
- How to use
For about 1.5 kg of chicken (10 to 12 pieces), mix the pack with 100 g hung curd, 4 tbsp mustard oil and the juice of a lemon. Make deep cuts in the chicken, pat it dry and coat it well, then marinate for at least 2 hours. Bake on a tray in an oven preheated to 200°C for 20 to 25 minutes, brush with 2 tbsp melted butter and grill on high until slightly charred. Salt is already in the mix.
