Curry - Tandoori
India / Regional Blend
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 the 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.
Ind. Coriander, Cumin, Paprika, Ginger, Indo. Cinnamon, Turmeric, Black Pepper, Chile Flk, Mace, and Celery Sd
Try with Tandoori Roasted Chicken
1/2 cup is about 2.24 oz