Nate’s Tasty Tandoori Trio Recipe


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Indian flavours are my favorite to work with, you can create so many different curry flavours using just a
few base spices mixed with other spices.

In my Tandoori Trio I will be using Pork, Beef and Chicken in my tandoori sauce.

What ingredients will I need?

For the sauce…
Half a cup of coconut milk
Half a cup of cows milk
Quarter cup of boiling water
1 tablespoon of lemon juice
1 teaspoon of black pepper
1 teaspoon of cinnamon
3 teaspoons of cumin
1 teaspoon of ginger
2 teaspoons of salt
1 teaspoon of smoked paprika
4 teaspoons of paprika
1 teaspoon of ground garlic
3 teaspoons of mild chilli powder
4 heaped tablespoons of flour

Other things you will need:
Coriander ground
Coriander seeds
Coriander leaf
Chicken breast, Beef stir fry meat and Diced Pork (quantity depending on appetite and amount of people)
Basmatic rice
1 teaspoon of paprika
1 teaspoon of mild chilli powder.

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Ok i’ve got all those ingredients, how do I make it?

To start find all the spices for the sauce above and the lemon juice and mix well, then add the milk and coconut milk to the bowl and mix again, then add the bowling water. Lastly add the flour and mix really well making sure to have no flour pockets.

Once mixed add the meat to the sauce and leave for 30 minutes or longer if you have time, if you have room in the fridge put it in there!


Now that’s done put rice and water in a sauce pan and put on a low-medium heat, and put a decent amount of oil in a wok and put that on a medium heat.

Stir the rice every now and then, after 5 minutes add fennel, coriander seeds and a few shakes of cumin to the rice.

Once the meat has been soaking for 30 minutes place in the oil, put the meat in one by one and put in carefully (you don’t want to get splashed by oil!! Once all meat is there there leave it about 2 minutes and then put a small amount of the sauce into the oil.

Keep stirring the meat and after every minute put a small amount more of the sauce in. Put more paprika and mild chilli powder on top of the meat, a few shakes of each should do it.

Once all the sauce is in, keep stirring for another 5 minutes and it should be very tender, you may want to take the chicken out earlier, as pork and beef are rougher meats so may need longer.

The rice should be ready now, so strain that and put it on the plate, then take the meat out with a fork one by one and add to the plate, you may want to put the remaining sauce on top of the rice for added flavour. Lastly put coriander lead and paprika on the top of the meat.

We’re done, quick go and eat – you must be hungry!


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