MAHASHIAN DI HATTI MDH Tandoori BBQ Masala | ūü¶ÜThe Bow Tie Duck Manila

MDH Tandoori BBQ Masala

Classic Indian barbeque

A unique blend of spices from Mahashi­an Di Hat­ti (MDH Spices), this MDH Tan­doori BBQ Masala is care­ful­ly cre­at­ed to give you the best tan­doori bar­beque, with the most authen­tic flavor.


Mahashay Dharam­pal Gulati, head of MDH Spices, ensured that every blend will give your dish­es the most gen­uine Indi­an flavor.

And that holds true for this bar¬≠beque blend. The red chill¬≠ies, ground gin¬≠ger, black pep¬≠per, and gar¬≠lic give the MDH Tan¬≠doori BBQ Masala its dis¬≠tinct spicy taste. 


Chick¬≠en Tan¬≠doori is sim¬≠i¬≠lar to any bar¬≠beque, usu¬≠al¬≠ly mar¬≠i¬≠nat¬≠ed in a yogurt blend with spices, and tra¬≠di¬≠tion¬≠al¬≠ly cooked in a tan¬≠door, a cylin¬≠dri¬≠cal clay oven. Of course, becomes much eas¬≠i¬≠er, thanks to MDH Spices.

  • Make a paste of ground gar¬≠lic, onion, gin¬≠ger, Deg¬≠gi Mirch, and salt.
  • Spread on cleaned chicken.
  • Cook the chick¬≠en in a pres¬≠sure cook¬≠er with some water for 10 minutes.
  • Once done, take the chick¬≠en, and make cuts along the breast and legs.
  • Mix your MDH Tan¬≠doori BBQ Masala with salt, Deg¬≠gi Mirch, flour, lemon juice, and water.
  • Apply this mix¬≠ture all over the cooked chick¬≠en, mak¬≠ing sure it gets into the cav¬≠i¬≠ty, and in the cuts.
  • Bake chick¬≠en in an oven pre¬≠heat¬≠ed at 200C for 15 minutes.
  • Remove from oven and baste the chick¬≠en with some veg¬≠etable oil.
  • Return to oven, and cook until ten¬≠der. Serve tan¬≠doori with naan or rice.


Bar¬≠beque, as a method of cook¬≠ing, has been around since the peo¬≠ple learned to cook their food. And ovens like the tan¬≠door have been unearthed by arche¬≠ol¬≠o¬≠gists for centuries.

But tan¬≠doori, as a dish, finds its begin¬≠nings in Pun¬≠jab before the par¬≠ti¬≠tion of India. It was made pop¬≠u¬≠lar in the South Asian coun¬≠try by the restau¬≠rant, Moti Mahal in New Del¬≠hi, by its own¬≠ers Kun¬≠dan Lal Jag¬≠gi and Kun¬≠dan Lal Gujral, who were Pun¬≠jabi Hindus.

It made its way to menus in the Unit¬≠ed States via Jacque¬≠line Kennedy, who was report¬≠ed to have eat¬≠en ‚Äč‚Äúchick¬≠en tan¬≠doori‚ÄĚ on a flight from Rome to Bom¬≠bay in 1962.

Storage Instructions

Keep your spices tight¬≠ly cov¬≠ered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6‚ÄĎmonth shelf life. Pro tip: red spices such as papri¬≠ka and red pep¬≠per can be stored in the refrig¬≠er¬≠a¬≠tor to hold their col¬≠or and keep their fla¬≠vor longer. Keep away from sun¬≠light and heat.

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