Smoked Masala


Coriander, Chilli, Black Pepper, Cumin, Dry Mint Leaves, Dry Mango, Long Pepper, Dry Ginger, Ajwain, Cloves, Nutmeg, Mace, Star Anise, Bay Leaves, Cinnamon, Green Cardamom, Asafoetida, Black Salt, Lemon Salt, Rock Salt, Salt, Mustard Oil



SMOKED TANDOORI CHICKEN                                                                                                              Servings : 2


Chicken Thighs – 2 pieces

For Marination :

Hung Curd – ½ cup, Ginger Garlic paste – 2 tbsp, Lemon juice – 1 tbsp, My Choice Smoked Masala – 4 tsp, My Choice Kashmiri Chilli Powder – 1 tbsp, Bengal Gram Flour – 2 tbsp, Mustard Oil – 2 tbsp, Salt to taste


Clean, wash and make 1 inch slits on chicken thighs on both sides and keep aside.  Mix all the ingredients for marination in a large bowl.  Add chicken thighs in it and rub the marinate well all over.  Refrigerate it for minimum 3-4 hours.

Preheat the oven to 210 C for about 10 minutes.  Once the oven is heated, place the marinated chicken in the oven in the middle rack.  Bake the tandoori chicken for ½ hour after reducing the temperature to 150 C.  Bake until chicken looks cooked and absolutely well done.  Serve hot with Mint Chutney.

Additional information

Packing Size

100 Gms