Paprika, salt, red chilli, ginger, black pepper, cumin, brown cardamom, garlic, aniseed, cinnamon, dried papaya powder, maltodextrin, cane sugar, hydrolysed soy protein, citric acid, sodium phosphate, canola oil and silicon dioxide (anti-caking agent).
8-12 Chicken quarters, with 2 deep slits in each piece
200g Natural yogurt, whipped
5-6 tbsp Lemon juice
½ tsp Red food colour 4 - 6 tbsp ghee or melted butter or oil
1 Packet Shan Tandoori Masala
• Mix lemon juice, food colour, Shan Tandoori Masala and 2 tbsp ghee/butter/oil and coat the chicken pieces. Prick all over the meat. Set aside for 30 minutes.
• Add the yogurt, mix well and marinade in fridge for 3 hours.
• Arrange the chicken pieces on a baking tray and discard the marinade. Bake in a pre-heated oven, gas mark 5/ 190C for 25 minutes. Brush on the remaining ghee/butter/oil then brown the pieces under a high grill or BBQ until tender and brown on all sides.
• Serve with a fresh green salad, onion, tomatoes and wedges of lemon.