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Tandoori barbeque masala
Ingredients:
Coriander, chili, cumin, turmeric, fenugreek leaves, salt, black pepper, dry ginger, mustard, bay leaf, pulse, cloves, nutmeg, caraway, cinnamon, cardamom seeds, mace, asafoetida.
Preparation method:
grind 6 cloves of garlic, 60g. onion & 15g. ginger. Add 1/2 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 3/4 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, 1/2 tspn salt, 1/2 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.
Weight: 100g.
Produced by: MDH
Produce of India.
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This product was added to our catalog on Thursday 29 December, 2011. |
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Product 33 of 33
by manufacturer TRS |
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