Tandoori recipe card

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Tandoori Masala is a South Asian spice mix traditionally used to prepare chicken or small pieces of spicy meat (tikka masala) cooked in a ‘tandoor’ – a round clay oven. In our version, we have created an exotic rounded flavour that, without being too spicy, awakens the taste buds. We have mixed paprika, cumin and black pepper with warming Sri Lankan spices such as cardamom, cloves, coriander, cinnamon, ginger and curry leaves – all organic.

TANDOORI MASALA can be used in a variety of South Asian-inspired dishes, marinades and sauces.


This recipe calls for poussin, or very young chicken, but you can certainly use a whole chicken or pieces. We have taken one poussin per person, but you can make do with less or more depending on size and sides. You can make the poussin in the oven or on the grill.


4 poussins (or 1 big chicken)
2-3 Tbsp Tandoori Masala (/about 25 g)
2 tsp salt
½ dl lime juice
2 Tbsp freshly grated ginger
3-4 cloves crushed garlic
4 Tbsp natural yogurt
A little neutral oil for brushing
1 bunch finely chopped spring onions
Chopped fresh coriander
2 limes
Naan bread or rice, as required



Rinse the poussin and pat them dry with a paper towel. Stir Tandoori Masala, salt, lime juice, ginger, garlic and yogurt together and pour the marinade over the poussin. Make some extra marinade to use for basting later. Let the poultry marinate for at least a ½ hour, and preferably up to 10-12 hours, in the refrigerator.

The poussin can be cooked in the oven in an ovenproof dish or grilled in a foil tray, coated with as much marinade as you can manage.

If you are grilling, do so for about 25 – 40 minutes depending on the size of the poussin. Or place them in the oven at 180 ° C (convection/hot air) for about 45 minutes. Baste with marinade while the meat cooks. The poussin are done when the thigh juices run completely clear when pricked with a grill fork.

Sprinkle the poussin with the chopped spring onions and a little fresh cilantro. Serve with lime wedges and warm naan bread or rice.

If there are pan drippings, use as a delightful, spicy dip for your rice/naan bread.

Spice, spice baby…