Tandoori is a cooking method before it is a flavour, and the method is high dry heat. The masala is built to survive it and to colour as it chars.

Do not add liquid. This is a dry marinade with yoghurt, not a sauce.

Mix with thick yoghurt, lemon and a little oil, coat chicken, paneer or fish, and leave it as long as you can. Cook in the hottest oven you have or on a barbecue. Serve with onion, lemon and mint chutney.

Available at Curry Corner in North Melbourne.