MDH Tandoori Barbeque Masala 100 g

MDH Tandoori Barbeque Masala 100 g

Spices blend for Tandoori barbeque

INGREDIENTS: Coriander, Chillies, Cumin, Turmeric,  Fenugreek Leaves, Salt, Black Pepper, Dry Ginger, Cloves, Nutmeg, Cinnamon, Cardamom Seeds, Dried Mango, Garlic Flakes, Musk Melon, Onion Flakes.

RECIPE: Tandoori Barbeque Masala

• Grind 6 cloves of garlic, 60 g onion and 15 g ginger
• Add ½ tablespoon Deggi Mirch, 1 tablespoon salt to make paste
• Apply it thoroughly on cleaned, washed, chicken (800 g approx.)
• Place embalmed chicken on a trivet inside a pressure cooker
• Add ¾ glass of water and pressure cook for 10 minutes
• When pressure drops, bring out chicken and make cuts on breast and legs
• Then mix 20 g Tandoori Barbeque Masala, ½ tablespoon salt, ½ tablespoon Deggi Mirch, 1 tablespoon gram flour, 3 tablespoon lemon juice and 3 tablespoon water
• Apply it on the chicken, inside cavity and into the slits
• Bake in an oven preheated at 200 °C or tandoor for 15  minutes
• Then remove from oven and baste chicken with 25 g edible oil
• Put into oven/tandoor
• Remove from oven when tender
• Serve hot.