TANDOORI CHICKEN RECIPE
TANDOORI CHICKEN MASALA ( तंदूरी चिकन मसाला )
Blend of Spices for Tandoori Chicken.
Coriander seeds, Cumin, Red Chillies, Dry Mango, Iodised Salt, Fenugreek Leaves, Black Pepper, Garlic, Dried Ginger, Cassia, Cardamom Amomum, Nutmeg.
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 Cascab Tandoori Chicken 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.