Tandoori Tikka Masala, 150g (Signature North Indian–Style Spice Blend, Spicy & Smoky, Great for Tikkas, Kebabs & Grilling)

This product is so flavourful and it elevates the flavour of the dish to the next level . It works as a sprinkler too for enhancing any dish. Highly recommended. Thanks Urban Platter for introducing such a wonderful spice mix

It's pretty good, has a lot of flavours. But if you are looking for spicier and tastier version you can try this, I mean I loved this version. Marination: 1kg chicken 1/2 tsp salt 2 tsp of this powder 1 tsp red chilli powder 1/2 tsp black pepper powder 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp chaat masala 1/4 cup curd 1/2 lemon Marinate overnight in fridge for 12 hrs. You don't need the water If you are in rural areas or towns and have access to charcoal, grill it over a wire mesh for that smoky flavour. If you are in city you can fry it on a wide cast iron pan or non sticky pan over gas stove. It's important to have a wide pan to roast the chicken, a narrow taller vessel won't do the job. Basting mix: 3 tsp ghee (melted) 3 tbsp oil 2 tsp of this powder 1/2 tsp salt 1 tsp red chilli powder 1/2 tsp black pepper powder 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp chaat masala Mix it well. Gas stove : Add the marinated chicken to the pan. Let the chicken leave it's stock due to the heat, stir it once in a while. When you feel the chicken is 75% cooked, add your basting mixture over the pieces with a teaspoon. Turn the heat up to high, stir the chicken pieces. Let the heat char the chicken, turn the side so that it chars as well to deep golden brown. Add basting mixture to the side which hasn't been coated. Once is enough. Enjoy! 🙂 Serve with mint masala or mayonnaise.

Highly recommend for a quick chicken tikka.

Loved it!!

Directions to use it are not there in pack. It should come out with how to use it and what quantity is required per helping/weight of material on which being used. It is not value for the money

Good and tasty product plus gives very good flavor to the dish.

It has a very strong scent and tastes good. However, it is not the same flavor as that of authentic chicken tandoori or chicken tikka. The flavor is closer to that of paneer tikka or some tandoori-grilled vegetables. You can prepare the marinade by mixing this with both curd and cream. It is fairly spicy so you need to adjust accordingly; probably why curd and cream are needed. It is still a good mix; however, do not expect the taste of authentic chicken tikka/tandoori you would get a good restaurant. Maybe you can get the flavor if you blend it with another spice mix.

Good

This tastes great but it was created in the firey pits of hell by a spice demon. I recommend greatly under seasoning your food with it because it’s so spicy that I had to turn a 4 person meal into a 40 person meal to make the level of heat tolerable. This is definitely the spice level of “make it however you would make it for yourself,” when you go out to eat at an Indian restaurant. Your house will smell amazing though. Pros: great flavor, plenty of product, can prank your friends and family by burning off the first layer of their stomach lining. Oooh using it in something for a company potluck would be fun! It would also make damn good atomic wings. Cons: outrageously concentrated and spicy as frick. 🔥. Have it with a mango lasse or a fire extinguisher. Your choice. Where the heck are my tums.