Contains: Paprika, Cumin Seed, Coriander Seed, Turmeric, Ginger, Cinnamon Quills, Fenugreek Seed, Black Pepper, Chilli, Green Cardamom, Brown Cardamom, Caraway Seed, Spearmint.

Description & Use: Herbie's Spices Tandoori Spice Mix may be blended with yoghurt to marinate chicken, fish and lamb prior to cooking. It is also an excellent dry marinade for meats that are to be pan-fried, grilled, roasted or barbecued. For those of you who love Butter Chicken, try this recipe which is quite easy.  Nutrition information relates to dry spice mix only.

INDIAN BUTTER CHICKEN
6-7 chicken breast fillets
1 pack Herbie's Spices Tandoori Seasoning
375 g Greek yoghurt
1 Tbs butter or ghee
1 Tbs Herbie's Spices Ground Cumin seeds
1 Tbs freshly crushed garlic
6 Tbs pureed onions (about 3 onions)
1 Tbs Herbie's Spices Medium Curry
2 Tbs tomato ketchup mixed with 1 Tbs brown sugar
1 Tbs tomato paste
1 Tbs tomato or mango chutney or pickle
1 Tbs ground almonds
2 teaspoons Herbie's Spices Garam Masala
1 Tbs Herbie's Spices Coriander Leaves

200 ml single cream
1 small can (85-100ml) coconut milk
Mix ½ pack Tandoori Seasoning with yoghurt and marinate chicken overnight. Next day, cook under grill while preparing the sauce as follows.
In a pan, melt butter, add ground cumin and stir fry 30 seconds. Add garlic and onion, stir fry 2-3 minutes. Mix together second half of tandoori pack with curry powder, tomato paste, ketchup, pickle, ground almonds and Garam Masala, then add to sauce. Simmer a few minutes, then add cooked chicken, along with any remaining marinade and pan drippings. Add coriander leaves, cream, coconut milk, and salt to taste. Simmer to reduce a little.

	Per 100g
Energy (kj)	1477.67
Protein (g)	14.04
Fat (g) Total	12.86
Fat (g) Saturated	1.63
Carbohydrate (g)	37.19
Sugars (g)	19.68
Sodium (mg)	44.46