{{ 'fb_in_app_browser_popup.desc' | translate }} {{ 'fb_in_app_browser_popup.copy_link' | translate }}

{{ 'in_app_browser_popup.desc' | translate }}

MENU CART {{currentCart.getItemCount()}}
Garlic Local Pack of 3

Garlic Local Pack of 3

{{shoplineProductReview.avg_score}} {{'product.product_review.stars' | translate}} | {{shoplineProductReview.total}} {{'product.product_review.reviews' | translate}}
{{amazonProductReview.avg_rating}} {{'product.product_review.stars' | translate}} | {{amazonProductReview.total_comment_count}} {{'product.product_review.reviews' | translate}}
Quantity Product set quantity
The maximum quantity per submit is 99999
This quantity is invalid, please enter a valid quantity.
Sold Out

Not enough stock.
Your item was not added to your cart.

Not enough stock.
Please adjust your quantity.

{{'products.quick_cart.out_of_number_hint'| translate}}

{{'product.preorder_limit.hint'| translate}}

Limit {{ product.max_order_quantity }} per order.

Only {{ quantityOfStock }} item(s) left.

Please message the shop owner for order details.


The Tandoor is a clay oven, used mostly in Northern India. The result is a succulent cross between barbecuing and baking. Tandoori is the traditional marinade in Northern India for meats that are to be grilled, barbecued, or baked. Tandoori meats are noted for the red coloring imparted from the spice.

Tandoori Chicken and Fresh Herb Salad Recipe
Spiced chicken pairs perfectly with a crisp salad and a yogurt dressing.

  • 1/4 cup Tandoori Paste
  • 260g Yogurt
  • 600g chicken breast fillets 
  • 1 tbs lemon juice
  • 1 tsp ground cumin
  • 1 cup fresh coriander leaves
  • 1 cup fresh mint leaves
  • 1 Lebanese cucumber, halved, seeded, thinly sliced 
  • 1 red onion, halved, thinly sliced
  • Baby cos lettuce leaves, to serve
  • 55g (1/3 cup) cashew nuts, chopped
  1. Combine the tandoori paste and 90g (1/3 cup) of yogurt in a glass bowl. Add the chicken and turn to coat. Cover and place in the fridge for 4 hours or overnight to marinate.
  2. Preheat a barbecue grill or char grill on medium-high. Cook the chicken for 7 minutes each side or until cooked through. Transfer to a plate. Set aside for 5 minutes to rest. Thickly slice.
  3. Meanwhile, combine the remaining yogurt, lemon juice and cumin in a jug. Combine the coriander leaves, mint leaves, cucumber and onion in a bowl.
  4. Place lettuce leaves on a platter, sprinkle over the coriander mixture. Top with the chicken. Drizzle over the dressing. Sprinkle with cashew nuts.

Additional details

Customer Reviews

{{'product.product_review.no_review' | translate}}

Related Products