{"product_id":"tandoori-chicken","title":"Tandoori Chicken Masala","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eThe smoke. The char. The colour. The smell that fills the whole house.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThere is a moment when tandoori chicken is done right — when you open the oven or lift the lid of the grill pan and that wave of smoky, spiced, deeply aromatic heat hits you — that is one of the great moments in Indian cooking. It is primal, it is beautiful, and it is exactly what Kardemome's Tandoori Chicken Masala No. 69 is built to create.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTwelve carefully selected whole spices, hand-roasted and ground fresh in small batches. A blend calibrated for bold heat, deep colour, and that unmistakable tandoori smokiness that makes this dish one of the most beloved in the world. Not a shortcut. Not a compromise. The real thing — made honest, made pure, made with love.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNo artificial flavours. No artificial colours. No preservatives. Just fire, spice, and pure handcrafted intensity.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhat's inside\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA bold, fiery blend of Kashmiri red chilli, coriander, cumin, black pepper, cardamom, clove, cinnamon, dry ginger, turmeric, fenugreek, smoked paprika, and carom seeds — twelve whole spices individually roasted to unlock their full depth and colour before being ground together into one perfectly balanced, intensely aromatic blend.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Kashmiri red chilli gives you that iconic deep red colour without overpowering heat. The carom seeds add a subtle earthiness that is the secret behind authentic tandoori flavour. Together all twelve spices create something that tastes like it came from a clay tandoor — because that is exactly what it was designed to replicate.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTandoori Chicken — the authentic recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eServes 4 | Prep: 10 minutes | Marination: 4 hours minimum | Cook: 25 minutes\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFor the marinade:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e1kg chicken — whole leg pieces or curry cut with bone (bone-in is non-negotiable for authentic tandoori)\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e5 tbsp thick hung curd — drain regular yoghurt through a muslin cloth for 2 hours for best results\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e3 tbsp Kardemome Tandoori Chicken Masala No. 69\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e1.5 tbsp ginger-garlic paste — freshly made if possible\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e1.5 tbsp lemon juice\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e2 tbsp mustard oil — this is the authentic choice and makes a significant difference to flavour\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e1 tsp salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTo finish:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eButter or ghee for basting\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eChaat masala for dusting\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eLemon wedges, sliced raw onion, green chutney\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-decimal flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eScore the chicken deeply with a sharp knife — 3 to 4 cuts on each piece going all the way to the bone. This is not optional — it allows the marinade to penetrate the meat properly and gives you those beautiful charred ridges.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eMix all marinade ingredients into a smooth, thick paste. It should coat the back of a spoon — if it seems too thin, add a little more hung curd.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eCoat the chicken thoroughly — work the marinade deep into every cut and under the skin wherever possible. Cover and refrigerate for a minimum of 4 hours. Overnight is significantly better. 8 hours gives you restaurant-level depth.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eRemove from the fridge 30 minutes before cooking — bringing the chicken to room temperature ensures even cooking and better char.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eOven method:\u003c\/strong\u003e Preheat to the highest setting your oven allows — 240°C to 250°C. Place chicken on a wire rack over a baking tray so air circulates all around. Cook for 20 minutes, turn once, baste with butter or ghee, and cook for a further 8 to 10 minutes. Finish under the grill for 3 to 4 minutes for those essential char marks.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eGrill pan method:\u003c\/strong\u003e Heat a heavy cast iron grill pan until it is smoking hot. Place chicken pieces in — do not move them for 4 minutes. Turn, baste with butter, cook for another 4 minutes. Repeat until cooked through with deep char marks on each side.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eRemove from heat, dust immediately with a pinch of Kardemome Chaat Masala No. 09 while still hot. Rest for 3 minutes before serving.\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eServe on a sizzling plate if you have one — sliced onion rings underneath, lemon wedges on the side, green chutney in a small bowl. The presentation is part of the experience.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003ePro tip: Mustard oil is the single ingredient that separates good tandoori chicken from extraordinary tandoori chicken. It has a pungency and heat that no other oil replicates — use it raw in the marinade, never substitute with vegetable oil. The difference is immediately noticeable.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003ePro tip 2: If your oven doesn't get hot enough for proper char, place a piece of natural charcoal directly on your cooktop flame until it glows red. Put the cooked chicken in a deep bowl, place the hot charcoal in a small steel bowl in the centre, pour a teaspoon of ghee over it — it will smoke immediately. Cover tightly for 2 minutes. This is the dhungar method and it adds genuine tandoor smokiness that no oven can replicate.\u003c\/em\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNo tandoor? No problem.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAir fryer:\u003c\/strong\u003e 200°C for 18 to 20 minutes, turning halfway. Surprisingly excellent results — crispy exterior, juicy inside\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eBBQ grill:\u003c\/strong\u003e The closest result to a real tandoor. High heat, direct flame, baste generously with butter\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eTawa:\u003c\/strong\u003e Cast iron on maximum heat. Works beautifully for boneless pieces — press down gently for better contact and char\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eBeyond chicken — this masala is extraordinary with:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eTandoori Prawns\u003c\/strong\u003e — marinate for just 20 minutes, cook on screaming hot grill pan for 3 minutes each side. One of the finest things you will ever eat\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eTandoori Paneer\u003c\/strong\u003e — same marinade, cook for 8 minutes total. Golden, smoky, spectacular\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eTandoori Cauliflower\u003c\/strong\u003e — whole head, scored deeply, marinated overnight, roasted at 240°C for 30 minutes. A vegetarian showstopper\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eTandoori Lamb Chops\u003c\/strong\u003e — marinate overnight, grill on high heat. Restaurant-quality in your own kitchen\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eWhy Kardemome No. 69?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e100% natural ingredients — twelve whole spices, individually hand-roasted\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eNo preservatives, no artificial colours, no artificial flavours\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eAuthentic tandoori spice profile with Kashmiri chilli and carom seeds\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eBold heat level — built for people who want real flavour, not a watered-down version\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eHandcrafted in small batches\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eWorks for chicken, paneer, prawns, lamb, and vegetables\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003eThat colour, that smokiness, that char — guaranteed every single time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePerfect for\u003c\/strong\u003e Weekend dinner parties where you want to genuinely impress, anyone who has ever eaten at a great North Indian restaurant and dreamed of recreating it at home, BBQ season, Eid and festive celebrations, gifting to anyone who loves bold Indian flavours, and every family that deserves a proper tandoori night at their own dining table.\u003c\/p\u003e","brand":"24kardemome","offers":[{"title":"Standard  Zip Pouch 100gms","offer_id":48547230581032,"sku":"TANDOORI100","price":240.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/3705\/0152\/files\/Tandoori-Chicken-4.jpg?v=1775464348","url":"https:\/\/kardemome.com\/products\/tandoori-chicken","provider":"KARDEMOME","version":"1.0","type":"link"}