Tandoori Cuisine finds its origins in the border regions of the north west frontier where India joins Pakistan. Originally marinated chicken or other meats were grilled in a distinctive clay oven. The tandoor and then the tikka, (delicate pieces of grilled tandoori chicken or meat) were simmered in a sauce of blended spices, onion, tomato, yoghurt and almond meal.
Today this sauce has been created to combine the flavours of a time honoured tradition with ease of use. This versatile sauce can also be used with shrimp, fish or mixed vegetables.
INGREDIENTS:
Onion, Tomato & Tomato Paste, Water, Sunflower Oil, Herbs & Spices, Coconut, Garlic, Ginger, Salt, Yoghurt Powder (Non-Fat Milk Solids, Cultures), Brown Sugar, Almonds, Distilled Vinegar, Turmeric, Paprika & Paprika Extract, Citric Acid, Vegetable Gums (Guar, Xanthan), Corn Starch.
NUTRITIONAL INFORMATION
Quantity per 100g
Energy 580kj
Protein 2.3g
Fat, total 1.3g
- saturated 1.3g
Carbohydrate 6.4g
- sugars 3.8g
Sodium 720mg
Gluten 0g
What you’ll need:
1kg (2lb) Diced Chicken, Lamb, Beef, Seafood or Vegetables.
Suggested Cooking Instructions:
1. Heat two teaspoons of oil in medium pan.
2. Add your choice of 1kg (2lb) of Diced Chicken, Lamb, Beef, Seafood or Vegetables.
3. Cook on high for two minutes until chicken/meat/seafood has sealed.
4. Pour simmer sauce into pan. Stir contents, cover pan with lid and reduce heat to SIMMER.
5. Cook on SIMMER until tender and serve.
Chef’s Suggestions:
To make a great meal sensational, stir in 6 tablespoons of natural yoghurt before serving.
