Tandoori Spice Marinade - Pataks

(Ref: CPS010-p)

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Tandoori Spice Marinade - Pataks - 312g - £2.95

Tandoori Spice Marinade - Pataks - 2.5kg - £18.95

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Available in 312g and 2½kg jars.

Please note product packaging may be different from image shown above.

Patak's Tandoori Spice Marinade is an authentic blend of aromatic spices, ginger, tamarind and garlic for a beautifully balanced tandoori dish.

Tandoori Chicken Wraps

Serves 2

1 tbsp Vegetable Oil
60g Patak's Tandoori Curry Paste
250g Sliced Chicken Breasts
120ml Plain Yoghurt
4-6 Chapattis or Plain Tortillas
Mixed Salad Leaves
4 tsp Fresh Chopped Coriander Leaf (optional)

• Mix together the oil, Patak's Tandoori Curry Paste and half the yoghurt with the chicken pieces.

• Marinate meat for a few hours or overnight for a fuller flavour.

• Bake chicken uncovered in oven at 180°C / 350°F / gas mark 4 until cooked.

• Spread remaining yoghurt onto chapatti / tortilla, add cooked chicken, coriander and salad leaves, wrap and serve.

• Equally delicious with fish, lamb or prawns.

Meena Pathak's Tip: For a BBQ treat, blend 50:50 Patak's Tandoori Curry Paste with honey and use as a marinade for chicken drumsticks, wings or breasts.

Suitable for vegetarians and free from artificial flavours.

Ingredients: Water, Ginger Puree 18%, Ground Spices 11% (Coriander, Cumin, Paprika, Spices), Tamarind 8%, Salt, Acetic Acid, Lactic Acid, Garlic Powder 3%, Colours (E163, E122, E129),

This product may contain mustard, peanut and nuts. E122 and E129 may have an adverse effect on activity and attention in children.

It is important that this product is not consumed uncooked.

Made in the UK

If there are any allergens in the ingredients they are marked as bold.

•  Manufacturer (or, UK Distributor / Reseller) :

    AB World Foods Ltd
    Kiriana House
    Kiribati Way
    Leigh
    WN7 5RS
    UK

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Testimonial:

"Dear Spices of India, Marvellous! Items 'properly' packed (no vast mass of polystyrene to wade through and clean up afterwards) and so prompt! Ordered over the weekend, here on Tuesday."

- Dave Powicke

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