This Everest blend strikes an even balance between aromatic and flavoring spice agents to give chicken a luscious, inviting flavor. Since this blend is used in ‘apply-and-cook-over-the-fire situations’, the flavoring 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 Everest Tandoori Chicken Masala, 6 tbsp. strained (thick) curd, salt and food-grade organza red color. Marinate cut chicken with mixture.
Keep aside for at least 2 hrs. Apply 2 tsp melted butter on the marinated chicken and roast till well done.
This masala can also be used for other Tandoori preparations.
Anistar, Asafoetida, Black Cardamom, Black Pepper, Cassia, Cassia Leaf, Chili, Clove, Common Salt, Coriander, Cumin, Dry Ginger, Garlic, Mustard, Nutmeg, Pigeon Pea (Toovar Dal), Poppy Seed, Turmeric
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