Angostura Tandoori Chicken
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  • 4 tbsp Tandoori paste (available in the supermarket)
  • 1 tbsp ANGOSTURA® aromatic bitters
  • 1 tsp Garlic powder
  • ¼ tsp Cardamom powder
  • ½ tsp Onion powder
  • ½ tsp Ground cumin (geera)
  • 2 Chadon beni leaves
  • 1 cup Plain yogurt
  • 8 Boneless chicken breasts
  • 8 Whole mushrooms, cut in half (if small in size, you will need 16)


  • Cut the breasts into 1½-inch cubes and set aside
  • Combine the remaining ingredients into a mixing bowl and whisk well
  • Toss the chicken into the mixture and allow it to marinate overnight (or at least for 4 hours)

To assemble:

  • Alternate the mushrooms and chicken breast on a skewer
  • Prepare your grill or a 350ºF oven and cook until done


  • Remember to brush your grill or tray with a little oil to prevent sticking
  • If using the oven, during the last 2 minutes you can switch the oven to broil to achieve some “charring”
Angostura Aromatic Bitters