Sachet
Tandoori Chicken Spice Mix Pouch
₹10
Free shipping on orders of ₹499 or more
Kokora Tandoori Chicken Masala in a 15 g sachet: a bright red, garlicky blend to mix with hung curd and lemon for oven, grill or air-fryer tandoori.
- Packaging
- Sachet
- Availability
- Sold out
- Heat
- Medium (2 of 4)
Delivered across India: see shipping and delivery and cancellations, returns and refunds.
Product details
- Generic name
- Tandoori Chicken Spice Mix Pouch
- Net quantity
- 15g
- MRP
- ₹10 (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 Masala turns hung curd, lemon juice and a spoon of mustard oil into a classic red tandoori marinade. Kashmiri chilli gives the colour without overwhelming heat, garlic and ginger give it body, and the char from a hot oven or grill does the rest.
Use it for chicken legs and tikka, and just as well for paneer tikka, fish, prawns, mushrooms or cauliflower. One sachet marinates one family-size batch.
Tip: make deep cuts in the chicken and pat it dry before the marinade goes on, then leave it for at least two hours, or overnight in the fridge. Brush with melted butter and finish under a hot grill for charred edges.
- Best for
- Tandoori chicken, chicken tikka, paneer tikka, tandoori fish, tandoori prawns, tandoori aloo, grilled mushrooms
- How to use
Mix the whole sachet with hung curd, lemon juice and mustard oil to make a thick marinade. Make deep cuts in the chicken, pat it dry, coat it well and leave it for at least 2 hours. Bake in an oven preheated to 200°C for 20 to 25 minutes, then brush with melted butter and grill on high until lightly charred. Salt is already in the blend, so taste the marinade before adding more.
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