Tandoori masala differs from tikka masala in a few real ways: it's traditionally used on larger or bone-in cuts like a whole chicken or leg quarters rather than small boneless chunks, leans on a drier marinade with more red chilli and garam masala rather than a yogurt-heavy paste, and gives food its familiar charred, smoky crust from high-heat tandoor cooking. Jazaa's Chatpata (tangy) version adds an extra citrus-forward zing on top of that bolder, spicier tandoori base.

How to use it

Mix the spice blend with yogurt and a little oil, coat your chicken or lamb (bone-in or boneless, whole or in pieces), and marinate for a few hours before roasting in a hot oven, on a BBQ, or under a grill until charred at the edges.

Specs
Brand: Jazaa
Size: 100g
Use: Spice mix for tandoori-style chicken or meat (bone-in or larger cuts), with added tang

Roasting a whole chicken or bigger cuts this weekend? Add this to your order