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Spices blend for Tandoori barbeque\n\nRecipe : Grind 6 cloves of garlic, 60g. onion & 15g. ginger. Add 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 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, tspn salt, 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.\n\nIngredients : Coriander seeds, Cumin, Red Chillies, Dry Mango, Kachri, Iodised Salt, Fenugreek Leaves, Black Pepper, Garlic, Dried Ginger, Cassia, Cardamom Amomum, Nutmeg. MDH takes special care in selectingthe raw material for the groundsingle spices category. This providesthe consumer with spices made from the choicest raw material maintaining the highest processing standards. SPICESMDH blended spices are a class apart. Each blend has been specially formulated to impart the genuine taste to various Indian food preparations. Decades of research has gone into preparing these blends needed in specific and classical Indian dishes. Indian traditional cookery is free of preservatives and artificial flavour enhancers. MDH does not use these synthetics. Starting with manually ground spices, MDH soon switched over to automatic machines to meet the fast growing demand for MDH Spices. So much so today spices worth crores of rupees are manufactured and packed by modern machines and sold throughout India and abroad through a network of over 1000 Stockists and over 4 Lacs retail dealers. These machines now have a capacity of producing 30 tones of spices in powders packed in beautiful consumer pack of different sizelC=
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