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|41 servings per container|
|Serving Size: 1 tsp|
|Calories from Fat||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||350 mg (14%)|
|Total Carbohydrate||<1 g (0%)|
|Dietary Fiber||0 g (0%)|
|Protein||0 g (0%)|
All natural. Premium. Spices. Gluten Free. No MSG. Easy. Fast. Good. You don't need a special oven to get the slow roasted flavor of Indian Tandoori. Fish, shellfish, chicken, veggies, lamb. No sugar.
Salt, Ground Ginger, Dehydrated Garlic, Ground Red Pepper, Oleoresin Paprika, Ground Turmeric, Citric Acid, Ground Nutmeg, Ground Coriander, Less than 2% of Paprika, Ground Cumin, Ground Black Pepper, Ground Cardamom, Ground Cinnamon, Ground Mace, Ground Anise, Ground Cloves, Ground Fenugreek, Ground Fennel Seed, Natural Flavors, Silicon Dioxide (Anti-Caking).
Blend 3 T Punjab Red Tandoori, 3 T plain yogurt, 3 T vinegar, 3 T lemon juice, and 3 T oil into marinade. Remove skin from 4 chicken breasts and make several deep cuts into each breast. Coat the chicken, rubbing it into the cuts. Cover and refrigerate at least 2 to 3 hours, preferably overnight. Although traditional Tandoori is cooked in clay ovens, this recipe works very well on a grill. Cook at high temperature for 10 to 15 minutes per side. Can be served hot or cold. How to Use: When marinated with yogurt, Tandoori seasoning gives a wonderful medium heat to chicken or shrimp. Longer marinade time is the key to releasing the flavor potential. Add to Basmati rice for authentic Indian flavor.
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