Description
This Tandoori Paste is created in the true spirit of the tandoor (Indian Oven). It is a rich blend of spices for grilling. The spices in this vibrant marinade gives robust and balanced flavor in all meats, fish and vegetable dishes. Add this paste to yogurt or vinegar and soysauce or just add water and apply to meats before grilling. This is a blend of India’s unique spices for making Tandoori dishes. “Tandoori,” referring to foods that are cooked in a tandoor or clay oven, and “masala,” meaning a mixture or blend of spices. The result is a succulent cross between barbecuing and baking. Tandoori is the traditional marinade in Northern India for meats that are to be grilled, barbecued, or baked.
Patak Tandoori Marinade is an authentic spice mixture for tandoori dishes.
Spiciness: Mild
Ingredients: Water, Ginger Puree, Ground Spices (11%)[Coriander, Cumin, Paprika, Spices], Tamarind, Salt, Acidulants (Acetic Acid, Lactic Acid), Garlic Powder, Colors (E163, E122, E129)
Allergen Advice
For allergens see ingredients printed in bold. E122 and E129: may impair activity and attention in children.
NOTE: This product must not be consumed uncooked.
This product may contain residues of peanuts and tree nuts.
Nutritional values per 100g
- Energy: 416kJ/99kcal
- Fat: 2.7g
-of which saturated fatty acids: 0.3g - Carbohydrates: 10.01g
-thereof sugar: 4.2g - Protein: 3.5g
- Salt: 6.1g
Storage
Store in a clean, cool and dry place.
Country of origin
Great Britain
Importer
Star Food Impex GmbH, Holstenhofweg 41A, 22043 Hamburg, Germany
Suggested Recipe: Tandoori Chicken Wraps
Für 2 Personen
Ingredients:
- 1 tbsp Vegetable Oil
- 60g – 1/5 jar Patak’sTandooriCurry Paste
- 250g Sliced Chicken Breasts
- 4tbsp / 120ml Plain Yoghurt
- 4-6 Chapattis or Plain Tortillas Mixed Salad Leaves
- 4tsp Fresh Chopped Coriander Leaf (optional)
Method:
- Mix together the oil, Patak’sTandooriCurry Paste and hald the yoghurt with the chicken pieces.
- Marinate meat for a few hours or overnight for a fuller flavour. Bake chicken uncovered in oven at 180°C / 350°F / gas mark 4 until cooked.
- Spread remaining yoghurt onto chapatti / tortilla, add cooked chicken, coriander and salad leaves, wrap and serve.
Equally delicious with fish, lamb or prawns.
