7 Ways to Use Tandoori Masala: Chicken, Paneer, Fish, Vegetables & More

Tandoori masala is one of the most useful spice blends to keep in your kitchen because it works far beyond classic tandoori chicken. At Zouk, we think of it as a versatile marinade and grilling spice for meat, fish, paneer and vegetables.

1. Tandoori chicken

Mix Zouk Tandoori Masala with natural yoghurt and a little lemon juice, coat chicken and allow the flavours to develop before grilling, roasting or barbecuing.

2. Paneer tikka

Use the same yoghurt-based marinade with cubes of paneer, onion and pepper. Thread onto skewers or roast on a tray until lightly charred at the edges.

3. Tandoori fish

For salmon, cod or other firm fish, use a lighter coating of yoghurt, tandoori masala and lemon. Fish needs less marinating time than meat, so keep the process simple.

4. Roast vegetables

Toss cauliflower, peppers, aubergine or potatoes with oil, yoghurt or both, then season with tandoori masala before roasting.

5. BBQ kebabs

Use tandoori masala with chicken, lamb, paneer or vegetables to make skewers that work particularly well over a barbecue or hot grill.

6. Tandoori wraps and bowls

Cook tandoori-spiced chicken or paneer, then serve in wraps, flatbreads or rice bowls with salad, yoghurt and chutney.

7. Add depth to curry sauces

A small amount can also be used in sauces when you want extra colour, warmth and grilled-spice character.

How much should you use?

Start modestly and adjust to taste. The right amount depends on what you are cooking and how intense you want the flavour to be.

If you want more than one spice for home cooking, explore our Zouk spice tin bundles, including 4-tin collections and the complete 7-tin range.