Tandoori vs. Tikka Masala by Shan

[mizsani]

Re: Tandoori vs. Tikka Masala by Shan

@khattichic

You don’t need to add additional curry powder or other spices to the Shan Tandoori Chicken or Tikka Boti packets. The main difference is that the tandoori masala will give you that orange/red hue becomes it has food color mixed in…the tikka boti can be used for beef, chicken or lamb. Here’s how to use the tandoori packet masala:

Start with a little yogurt and add fresh squeezed lemon juice, fresh adrak lasan (stop using the powdered stuff!) a tiny drizzle of oil and then however much tandoori masala you want to taste. You can add in a few more drops of red food coloring if you want a deeper color. If you’re using whole leg pieces, be sure to cut 2-3 deep gashes in the flesh so that the marinade can penetrate. Mix well and marinate your chicken in this for at least 2 hours, then bake/grill/broil/skillet stir fry.

For Tikka Boti masala, follow the same steps, just omit the yogurt.

I use his recipe also. Plus, I like tandoori masala better than tikka masala.