Tandoori comes from the North of India. It is a typical mix which draws its name of "tandoor", a coal close oven and sometimes dug in the ground inside which food is traditionally grilled. Like curry and garam massala, tandoori is used everywhere: poultry, vegetables, marinades, shrimps, prawns, sauce... However, it is a spicy mix, so tastier than the others "stars" of India. Therefore, it should be used sparingly. In the traditional recipe, tandoori chicken, chicken is macerated in a mix of plain yoghurt, coco milk or creme fraiche, because dairy products soften the burn of spices. You can also use of this recipe with vegetables or potatoes. Of course, you can use it as a chilli!

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