Tandoori Chicken Masala


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



TANDOORI CHICKEN                                                                                                                                Serving : 4-6


Chicken whole skinned ( 1 Kg size ) – 1 no, My Choice Tandoori Chicken Masala – 2 tbsp, Hung Curd –  150 g, Ginger Garlic paste – 25 g, Mustard Oil – 30ml, Lime Wedge for garnishing, Salt to taste


Clean and skin chicken and put lines across the meat for the masala to seep into the meat.  Now make a marination by mixing the hung curd, My Choice Tandoori Chicken Masala, ginger garlic paste, mustard oil, salt.  Now dip the prepared chicken in this marination for about 2 hours.  Now cook the chicken in the tandoor and serve hot with mint chutney and lime wedge.

Note : The Tandoori Chicken is more tasty if My Choice Chat Masala is sprinkled on it before serving.