Red Chilli , Coriander , Salt , Turmeric , Dried Garlic 3% , Dried Ginger 3% , Roasted Cumin Powder , Cardamom , Tartaric Acid , Food Colour E-110 (FD&C Yellow 6) , Food Colour E-129 (FD&C Red 40) .
|Typical values||per 100g|| |
|Energy||2100 kj / 500 Kcal|| |
|Protein||14 g|| |
|Carbohydrate||57 g|| |
|Fat||21 g|| |
Country of Origin
Two bags inside..
Tandoori/B.B.Q. Masala spice mix with garlic and ginger.
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Goldfayre Trading Limited UK Email email@example.com
Preparation and Usage
Tandoori/B.B.Q. Masala Recipe (Baked/Grilled Spicy Meat/Chicken) Meat (Chicken, Mutton or Beef) Preferably Chicken without skin 1 1/2 - kg or 2 chickens each in 8-12 pieces. Yoghurt (whipped) 1 cup (150 gms). Lemon Juice or Vinegar 8 tablespoons or juice of 5-6 fresh lemons. Ghee/Butter/Oil 1/2 cup (75 gms). Laziza Tandoori/B.B.Q. Masala one bag only. EASY STEPS 1. To prepare the marinate, mix together Laziza Tandoori Masala (one bag), yoghurt, vinegar or lemon juice and butter/ghee/oil. 2. Now apply & coat the marinate on chicken and pierce the chicken pieces thoroughly with fork or knife so that masala seeps every where and leave for 2-3 hours. 3. Arrange chicken pieces on the oven tray, and put it on pre-heated oven mark 5 375°F/190°C for 45 minutes. Then place the tray under high setting of grill till becomes light brown or pierce the chicken in the rod & B.B.Q. on low coal fire. Note: You can use 2 inch boneless chicken pieces or full chicken or lambleg to make tandoori dish of your choice. PREPARE TANDOORI CHICKEN WITHOUT OVEN/COAL FIRE: 1. Follow the step No. 1 & 2 of above recipe. Put in a utensil, cover and cook until tender & water evaporates. Remove from heat. 2. Heat a piece of coal until red hot and place it in a small cup inside the utensil. Pour one teaspoon of ghee/butter/oil over it and immediately cover the utensil so the fumes do not leak. Open after 5-10 minutes, tandoori with B.B.Q flavour is ready. Serve with salad and chutney.
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