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TANDOORI BBQ MASALA
Manufacturer: MDH, India
Net weight: 100 g
MDH TANDOORI BBQ masala 100g
MDH barbeque spice mix is an aromatic spice mix for preparing meat or vegetables in an authentic In Tandoori (clay oven) style.
Ingredients: Coriander, Chillies, Cumin, Turmeric, Fenugreek Leaves, Salt, Black Pepper, Dry Ginger, Mustard, Bay Leaf, Pulse, Cloves, Nutmeg, Caraway, Cinnamon, Cardamom Seeds, Mace, Asafoetida.
Chicken tenderized in a yogurt marinade, seasoned withMDH Tandoori Barbeque masala is simply the best.
Recipe Suggestion:
Grind 6 cloves of garlic, 60g onion and 15g ginger. Add 1/2 tsp deggi Mirch and 1 tbsp salt to make a paste.
Apply the paste to 800g chicken and place the chicken on a trivet inside a pressure cooker. Add 3/4 glass water and pressure cook for 10 minutes.
When the pressure drops, remove the chicken and make cuts on the breast and legs.
Mix 20g Tandoori Masala, 1/2 tsp salt, 1/2 tsp Deggi Mirch, 1tbsp gram flour, 3tsp lemon juice and 3 tsp water into a paste.
Apply the paste all over the chicken - rubbing well into the cuts - and inside the cavity.
Bake the chicken for 15 minutes in an oven pre-heated to 200C or in a tandoor. Baste the chicken with 25g oil/ghee and continue to cook until tender.
Net weight: 100 g
MDH TANDOORI BBQ masala 100g
MDH barbeque spice mix is an aromatic spice mix for preparing meat or vegetables in an authentic In Tandoori (clay oven) style.
- Very popular delicacies Indian barbecue
- India's version of barbecued chicken is the world famous, bright red "Tandoori chicken".
- Hygenic, Flavourful and tasty
Ingredients: Coriander, Chillies, Cumin, Turmeric, Fenugreek Leaves, Salt, Black Pepper, Dry Ginger, Mustard, Bay Leaf, Pulse, Cloves, Nutmeg, Caraway, Cinnamon, Cardamom Seeds, Mace, Asafoetida.
Chicken tenderized in a yogurt marinade, seasoned withMDH Tandoori Barbeque masala is simply the best.
Recipe Suggestion:
Grind 6 cloves of garlic, 60g onion and 15g ginger. Add 1/2 tsp deggi Mirch and 1 tbsp salt to make a paste.
Apply the paste to 800g chicken and place the chicken on a trivet inside a pressure cooker. Add 3/4 glass water and pressure cook for 10 minutes.
When the pressure drops, remove the chicken and make cuts on the breast and legs.
Mix 20g Tandoori Masala, 1/2 tsp salt, 1/2 tsp Deggi Mirch, 1tbsp gram flour, 3tsp lemon juice and 3 tsp water into a paste.
Apply the paste all over the chicken - rubbing well into the cuts - and inside the cavity.
Bake the chicken for 15 minutes in an oven pre-heated to 200C or in a tandoor. Baste the chicken with 25g oil/ghee and continue to cook until tender.
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