Tandoori masala is used extensively in dishes like Tandoori Chicken. In this trademark North Indian dish, the meat is covered with a mixture of plain yogurt and tandoori masala. The Meat is then roasted in the tandoor at very high heat. Indian barbeque at it’s best. The quick and easy way to make all your favourite Indian and South Asian meals!
Grind 6 cloves of garlic, 60g. onion & 15g. ginger. Add ½ tspn. Deggi Mirch, 1 tspn. salt to make paste. Apply it thoroughly on cleaned, washed, chicken (800g approx.) Place embalmed chicken on a trivet inside a pressure cooker. Add ¾ glass of water and pressure cook for 10 min. When pressure drops, bring out Chicken & make cuts on breast & legs. Then mix 20g Tandoori BBQ Masala, ½ tspn salt, ½ tspn Deggi Mirch, 1 tspn gram flour, 3 tspn lemon juice & 3 tspn. water. Apply it on the chicken, inside cavity and into the slits. Bake in an oven preheated at 200c or Tandoor for 15 minutes. Then remove from oven and baste Chicken with 25g edible oil. Put into oven/Tandoor. Remove from oven when tender. Serve hot.
Coriander seeds, Cumin, Red Chillies, Dry Mango, Kachri, Iodised Salt, Fenugreek Leaves, Black Pepper, Garlic, Dried Ginger, Cassia, Cardamom Amomum, Nutmeg.