Using Savore Tandoori Tadka (54g): One full sachet is designed to season approximately 500–600g of paneer, chicken, potatoes, mushrooms or vegetables. For a yoghurt-based marinade, use 5–6 tbsp of thick plain curd. Marinate paneer and vegetables for 20–30 minutes. For chicken, marinate for 30 minutes to 2 hours in the refrigerator, then cook thoroughly.
Tandoori-style chicken doesn't need a restaurant tandoor. With Savore Tandoori Tadka, you can build smoky, warming flavour in a home oven, grill, or covered pan, then make the cooked chicken work in several meals.
Ingredients
- 500 g boneless chicken pieces of similar size
- Thick plain yoghurt, enough to coat evenly
- One full 54g sachet of Savore Tandoori Tadka for approximately 500–600g of chicken
- A little cooking oil, if needed
- Lemon wedges and sliced onions, to serve
How to make it
- Keep chicken refrigerated while preparing. Pat dry with clean kitchen paper and put into a non-reactive bowl.
- Mix the yoghurt and seasoning separately, then coat the chicken completely. Cover and refrigerate during marination; do not marinate raw chicken at room temperature.
- Preheat your oven or grill. Place pieces on a lined tray or rack in a single layer.
- Cook and turn as needed for even colour. Verify doneness with a food thermometer: the thickest part must reach at least 74°C (165°F).
- Rest briefly and serve. Discard the marinade that touched raw chicken unless it is thoroughly boiled before use.
Food safety: When working with raw chicken, refrigerate during marination, prevent cross-contamination, and cook to at least 74°C (165°F). For all ingredients, follow safe storage and cooking practices.
Make it your own
- Use evenly sized pieces so they cook at a similar rate.
- For a browned finish, avoid piling chicken pieces on top of one another.
- Use separate boards, knives, and utensils for raw chicken and ready-to-eat foods.
More ways to serve it
- Build a tandoori chicken wrap with crunchy slaw.
- Slice it over a grain or rice bowl.
- Turn leftovers into sandwiches; refrigerate promptly and reheat thoroughly.
Frequently asked questions
Can I use a regular oven?
Yes. A regular oven is suitable; the exact time depends on the cut, size, and oven.
Can I use boneless chicken?
Yes. Boneless, similarly sized pieces are practical for home cooking.
Can I reuse the chicken marinade as a sauce?
Not directly. Marinade that has touched raw chicken must be cooked thoroughly before serving.
Make it easy with Savore
Use Tandoori Tadka to bring this flavour into your kitchen. For more flexible meal ideas, explore the Tandoori Tadka flavour guide.
Good food. Less effort.