This blend offers convenience and authenticity, saving you from reaching for multiple spice jars. It’s ready to mix with yoghurt, oil, or lemon juice for classic marinades, or sprinkle directly into curries, grills and roasts for depth of flavour. Tandoori Masala is a staple in Indian and British-Indian cuisine, perfect for family meals, dinner parties, or midweek treats. Here are ten delicious ideas for using it:

1. Classic tandoori chicken or lamb, marinated and oven-roasted

2. A yoghurt dip with cucumber, coriander, and lemon

3. Spiced paneer skewers for a vegetarian barbecue

4. Added to tomato-based curries for rich flavour

5. Sprinkled over roasted vegetables for an Indian twist

6. Mixed into butter and brushed over naan bread

7. Stirred into lentils or chickpeas for warming dals

8. Dusting over oven-baked chips or wedges

9. Swirled into soups for gentle heat and depth

10. Folded into rice for a vibrant spiced pilau

Extra tip: For the best results, marinate proteins for at least 2 hours (ideally overnight) to allow the spices to penetrate deeply and tenderise.

• 2 lbs (900g) chicken pieces (bone-in)
• 1 cup plain yogurt
• 2 tablespoons tandoori masala
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chilli powder (optional, for extra heat)
• Salt to taste
• Vegetable oil for basting

1. Make deep cuts in the chicken pieces to allow the marinade to penetrate.
2. In a bowl, combine yogurt, tandoori masala, lemon juice, ginger-garlic paste, red chilli powder, and salt.
3. Coat the chicken pieces with the marinade, ensuring they are well covered. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
4. Preheat the oven to 400°F (200°C). Place the marinated chicken on a baking tray lined with foil.
5. Bake for 25-30 minutes or until the chicken is cooked through, basting with oil halfway through.
6. For a charred effect, broil the chicken for an additional 2-3 minutes.
7. Serve hot with mint chutney, naan bread, or rice.

• 450g paneer, cut into cubes
• 250g plain yogurt
• 2 tablespoons tandoori masala
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chilli powder (optional)
• Salt to taste
• Vegetable oil for basting

1. In a bowl, combine yogurt, tandoori masala, lemon juice, ginger-garlic paste, red chilli powder, and salt.
2. Add the paneer cubes to the marinade and gently toss until well coated. Allow it to marinate for at least 1 hour in the refrigerator.
3. Preheat the grill or grill pan over medium-high heat. Thread the marinated paneer cubes onto skewers.
4. Lightly oil the grill. Place the skewers on the grill and cook for 3-4 minutes on each side, or until the paneer is lightly charred and heated through, basting with oil occasionally.
5. Remove from the grill and serve hot with mint chutney and salad.