MDH Tandoori Barbeque Masala
Coriander, Cumin, Chilli Red, Dehydrated Unripe mango, Musk Melon, Salt White, Fenugreek leaves, Black Pepper, Dried Garlic, Dried Onion, Cinnamon, Dried Ginger, Cloves, Nutmeg, Cardamom Amomum.
Recipe : 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.
Manufactured and packed in India | Store in cool dry place once open.
The MDH Tandori Barbeque Masala 100g is far and away, one of our most popular items. People can't seem to get enough of it.