BBQ Tandoor Masala
Cumin, Snuff, Dry Ginger, Black Pepper, Red Chilly Powder, Mint Powder, Clove, Cardamom, Mack, Cinnamon, Common Salt, Nutmeg, Turmeric Powder.
This Kitchen Aroma blend strikes an even balance between aromatic and flavouring spice agents to give the chicken a luscious, inviting flavour. Since this blend is used in 'apply-and-cook-over-the-fire situations', the flavouring spices predominate, in order not to dissipate under direct fire.
In most non-veg., marinate-and-cook-over-the-fire preparations such as chicken, fish etc.
Recipe: Tandoori Chicken
Before you begin: With a sharp knife make fine slits on pieces of chicken legs and breast (1 kg). Apply lime and salt.
Keep for 15 mins. Mix 4 tsp ginger/garlic paste, 4 tsp Kitchen Aroma BBQ Masala( No Onion No Garlic) 6 tbsp strained (thick) curd, salt and food-grade organise red colour. Marinate cut chicken with mixture.
Keep aside for at least 2 hrs. Apply 2 tsp melted butter to the marinated chicken and roast till well done.
This masala can also be used for other Tandoori preparations.