Curry Originals Tikka Tandoori

Tikka Tandoori Spice for Indian Oven Dishes

Curry Originals Tikka Tandoori from Cape Herb & Spice is an Indian tandoori spice blend with plenty of paprika, garlic, ginger, and a hint of cinnamon. Not a hot curry powder, but a mild, bright red seasoning, traditionally stirred into yogurt for a marinade.

Curry Originals Tikka Tandoori is the Indian tandoori spice blend from Cape Herb & Spice in Cape Town, made for chicken, lamb, and vegetables from a hot oven. It is named after an ancient cooking method in which marinated meat is cooked in a tandoor oven. Mild, aromatic, and bright red, it brings India to your plate.

The base consists of 47 percent paprika, plus 15 percent sea salt, garlic, coriander, ginger, a little chili, onion, cinnamon, and cumin. The paprika provides the typical red color, while the cinnamon adds a warm tone. A blend that wins you over with aroma rather than heat. A single teaspoon is enough to add an Indian touch to rice, soup, or a pan of vegetables.

Aromatic, mild, and vibrant in color

Aromatic, fruity, and flavorful, this blend coats the meat and turns it deep red during cooking.

Paprika and garlic provide a savory base, ginger and coriander add freshness, while cinnamon and cumin provide a warm undertone. The heat remains tame, making it suitable for children as well. It tastes like Indian street food without being overwhelmed by spice.

The special thing about tandoori is the yogurt marinade; it makes the meat tender and allows the spices to penetrate deeply. This blend is made exactly for that purpose, and even beginners can use it with ease.

How to make your perfect oven-baked Tikka

Mix two tablespoons of the blend into yogurt, add chicken or lamb, and let it marinate for about 30 minutes.

If you don't like yogurt, mix the spice with a little oil to create a paste and brush it onto the meat. On the grill, the tikka develops a nice char, while in the oven it stays juicy. A whole chicken, seasoned inside and out, also becomes a perfect Sunday dinner—serve it with naan and a fresh salad.

Then, thread the meat onto skewers and cook in a hot oven, on the grill, or in a pan until it takes on color. You can also use it to season cauliflower, chickpeas, or paneer for a vegetarian version. Add a dollop of yogurt-mint dip and some rice, and the feast is ready.

If you prefer things hotter and more South Indian in style, check out our Curry Originals Madras, or for an aromatic finish, the Curry Originals Garam Masala.

Cape Herb & Spice from Cape Town since 1994

Behind this blend is Cape Herb & Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994.

What Irene started over 30 years ago from a small market cart at the V&A Waterfront now supplies kitchens around the globe, with over 600 employees. Cape Town is located on the old spice route, and you can taste that passion for seasoning in every pinch. Just as Irene intended, innovation, flavor, and quality remain the top priority to this day, completely free of irradiated spices. Hats off to them.

Browse through our Curry Spices or other spices from Cape Herb & Spice.

Overnight in the yogurt marinade

If you let the meat marinate in the yogurt overnight, it will become exceptionally tender. A squeeze of lemon and freshly chopped coriander at the end add freshness to the plate. Along with tikka and naan bread, a cool lassi and good company make the evening complete. You can simmer any leftover marinade into a quick curry sauce. That’s how India tastes at home.