Curry - Tandoori
Tandoori Curry gets its name from the traditional clay oven of India called a Tandoor. Seasonings are traditionally mixed with yogurt and used to marinate cuts of meat before they are cooked in the he searing, smoky heat which often exceeds 500 degrees.
Don't have a tandoor? Use Tandoori Curry and yougurt to marinate the meat before your next cook-out and grill over high heat.
Indian Coriander Seed, Cumin Seed, Ginger Powder, Hungarian Paprika, Indonesian Cassia, Turmeric, Tellicherry Black Peppercorn, India Red Chile Flake, Mace, and Celery Seed