Garlic, Ginger, Coriander, Cumin, Chili Powder, Tamarind, Turmeric, Salt, Acetic Acid, FD&C Yellow # 6 and Red # 40
How to Use: Shake well before use.Mix 1 cup yogurt with 1/2 cup Tandoori paste. Add 2 1/2 – 3 lbs skinned & diced chicken pieces. Cover & Refrigerate for 2/3 hrs or overnight. Then Grill uncovered at 190°-200° C for about 45 Minutes. Dress with some butter then grill for another 5/10 minutes or until tender. Garnish with sliced onion, green chilies, tomatoes & lemon wedges.