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TANDOORI CHICKEN MASALA - Spices blend for Tandoori barbeque
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.
Ingredients : Coriander seeds Cumin Red Chillies Dry Mango Kachri Iodised Salt Fenugreek Leaves Black Pepper Garlic Dried Ginger Cassia Cardamom Amomum Nutmeg.
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