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; for roasting vegetables, a lighter coating can also work. Marinate paneer and vegetables for 20–30 minutes. For chicken, marinate for 30 minutes to 2 hours in the refrigerator, then cook thoroughly.
Smoky, spicy, and packed with character. Bring the tandoori experience home.
Who says you need a traditional tandoor to enjoy bold, smoky flavours?
Some days, you're craving restaurant-style tandoori paneer. Other days, it's juicy chicken, spicy roasted cauliflower, or a quick homemade wrap.
With Savore Tandoori Tadka, the idea is simple: take your favourite ingredients, give them a bold tandoori-inspired twist, and cook them however you like.
No complicated spice preparation. No elaborate kitchen setup. Just exciting flavours that fit into everyday cooking.
Whether you're making a quick weekday dinner, preparing your meals in advance, or hosting friends over the weekend, here's how to make Tandoori Tadka your own.
1. Choose Your Ingredients
Start with approximately 500 g of your preferred main ingredient.
| What you're cooking | How to prepare it |
|---|---|
| Paneer | Cut into medium-sized cubes |
| Chicken | Use boneless chicken pieces, drumsticks, or other suitable cuts |
| Tofu | Choose firm tofu, press out moisture, and cube |
| Mushrooms | Clean, dry, and halve larger mushrooms |
| Cauliflower | Cut into evenly sized florets |
| Potatoes | Cut into wedges and partially cook before marinating |
| Prawns | Clean, devein, and pat dry |
| Soya chunks | Rehydrate according to the packet, drain, and squeeze out excess water |
Don't feel restricted to just one ingredient.
Combine paneer with onions and capsicum for a classic tikka platter. Roast cauliflower and potatoes together for an easy vegetarian meal. Or use tandoori chicken as the base for sandwiches, rice bowls, and wraps.
The flavour stays bold. What you cook is entirely up to you.
2. Make Your Tandoori Marinade
For approximately 500 g of your chosen ingredient, start with:
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5–6 tablespoons thick plain yoghurt or hung curd
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One full 54g sachet of Savore Tandoori Tadka for 500–600g of ingredients
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1–2 teaspoons oil (optional)
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1 teaspoon lemon juice (optional, for extra tanginess)
How to prepare
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Add the thick yoghurt to a mixing bowl.
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Mix in Savore Tandoori Tadka seasoning until evenly combined.
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Stir in the optional oil and lemon juice.
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Add your chosen ingredient and coat thoroughly.
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Cover and refrigerate while marinating.
For paneer, tofu, and many vegetables, 20–30 minutes is a practical starting point. Chicken and seafood should be marinated in the refrigerator, with preparation and cooking adjusted for the particular ingredient.
A little Savore tip: For a more pronounced roasted flavour, cook your ingredients in a hot pan or under an oven grill near the end of cooking. Let the exterior develop colour without burning the seasoning.
If you prefer a lighter coating, you can experiment with oil instead of yoghurt, depending on what you're cooking.
3. Cook It Your Way
You don't need a tandoor to create a delicious tandoori-inspired dish.
Pan-seared
Great for paneer, tofu, mushrooms, prawns, and smaller chicken pieces.
Heat a lightly oiled pan over medium-high heat. Add the marinated ingredients in a single layer and cook until browned and appropriately cooked through.
Avoid overcrowding the pan, as excess moisture can prevent browning.
Air-fried
Perfect for tandoori cauliflower, paneer, chicken, and potato wedges.
Arrange the pieces in a single layer in a preheated air fryer. Cook until browned and fully cooked, turning or shaking as required.
Oven-roasted
A convenient option for family meals, larger batches, and meal preparation.
Spread the marinated ingredients on a baking tray and roast until cooked through. Turn the pieces as needed to encourage even colouring.
Grilled
Ideal for creating a smoky, lightly charred finish.
Thread suitable ingredients onto skewers or arrange them directly on a grill. Turn occasionally until evenly cooked.
Important: Cooking times vary by ingredient, thickness, and appliance. Chicken must reach an internal temperature of 74°C (165°F). Cook seafood thoroughly, keep raw and ready-to-eat ingredients separate, and never reuse marinade that has contacted raw meat or seafood unless it has been cooked safely.
4. Now Comes the Fun Part: Make It a Meal
Tandoori Tadka isn't just for a plate of tikka.
Here are six ways to take the flavour further.
The Classic Tandoori Platter
Serve your cooked paneer, chicken, tofu, or vegetables with sliced onions, lemon wedges, and mint chutney.
Perfect for starters, game nights, and weekend gatherings.
The Tandoori Loaded Wrap
Fill a warm roti or tortilla with chopped tandoori paneer or chicken, crunchy lettuce, onions, and a mint-yoghurt sauce.
Roll it up for a quick, flavour-packed lunch.
The Tandoori Rice Bowl
Start with steamed rice and add your tandoori-seasoned ingredient.
Finish with cucumber, onions, roasted vegetables, and a refreshing yoghurt dressing.
An easy option for meal prep.
Tandoori Loaded Fries
Prepare crispy potato wedges or fries and top them with chopped cooked tandoori paneer or chicken.
Add onions, fresh coriander, and a little yoghurt sauce for a sharing snack.
Tandoori Flatbread Pizza
Spread a little pizza sauce over a flatbread or pizza base.
Top with cooked tandoori paneer or chicken, onions, capsicum, and mozzarella.
Bake until the cheese melts and the base is crisp.
The Tandoori Sandwich
Layer chopped cooked tandoori filling between slices of bread with onions, cheese, and a little mint chutney.
Toast until golden and serve hot.
5. Make the Flavour Your Own
Want a little more tang? Finish with a squeeze of lemon.
Prefer a richer coating? Use thick hung curd and a small amount of oil.
Looking for extra crunch? Add fresh onions, cucumbers, or shredded cabbage.
Cooking for a group? Make separate batches using paneer, vegetables, and chicken so everyone can choose their favourite.
Want a lighter meal? Pair tandoori-seasoned ingredients with a fresh salad or grilled vegetables.
One seasoning. Different ingredients. Bold possibilities.
6. Frequently Asked Questions
Can I use Tandoori Tadka for both paneer and chicken?
Yes. The same seasoning can flavour both, but preparation, marination, and cooking requirements differ.
Can I make tandoori-style dishes without a tandoor?
Absolutely. A pan, oven, air fryer, or grill can all work.
Can I use Tandoori Tadka with vegetables?
Yes. Cauliflower, potatoes, mushrooms, capsicum, and other suitable vegetables are great options.
Can I use it without yoghurt?
You can experiment with a light oil-based coating, particularly for roasting vegetables and potatoes. Adjust the seasoning and liquid quantity to suit the ingredient.
Can I prepare tandoori meals ahead of time?
Yes. Cooked tandoori ingredients can be used for meal preparation when cooled, refrigerated, and reheated safely. Keep raw ingredients and ready-to-eat foods separate.
Is Tandoori Tadka only for tikka?
Not at all. Use it for rice bowls, loaded fries, sandwiches, pizza toppings, wraps, and other meals.
Your Ingredients. Your Creativity. Our Flavour.
At Savore, we believe bold food shouldn't require complicated preparation.
Our Tandoori Tadka seasoning is designed to bring tandoori-inspired flavour into everyday cooking, whether you're making something quick for yourself or preparing a feast for friends.
Ready to turn up the flavour?
Savour Every Bite.
More Ways to Cook with Tandoori Tadka
Explore two delicious ways to bring bold tandoori flavour into everyday cooking:
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Air Fryer Paneer Tikka — A flavourful paneer starter with deliciously browned edges.
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Tandoori Chicken Without a Tandoor — Enjoy tandoori-inspired chicken using everyday cooking equipment.
From classic starters to wraps and rice bowls, there's no single way to enjoy your favourite Savore seasoning.