About the Product:  Spices blend for Tandoori barbeque

Recipe : 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 Tandoori BBQ 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.

Country of Origin: Product of India

Ingredients: Coriander, Chillies, Cumin, Turmeric, Fenugreek leaves, Salt, Black pepper, Dry ginger, Mustard, Bay leaf, Pulse, Cloves, Nutmeg, Caraway, Cinnamon, Cardamom seeds, Mace, Asafoetida.

Nutritional Value- Serving size 5g

Calories- 13

Fat- 0.5g

Sodium- 5.7 mg

Carbohydrate- 1.5g

Fiber- 7g

Protein- 0.6g

Vitamin A- 40%

Product Weight: 100 Grams (3.5 OZ)

Storage Instructions: Keep in Cool & Dry Place