MDH Tandoori BBQ Masala

TAST­ING NOTES FROM THE CURATOR

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 bar­beque blend. The red chill­ies, ground gin­ger, black pep­per, and gar­lic give the MDH Tan­doori BBQ Masala its dis­tinct spicy taste. 

PREPA­RA­TION AND PAIRINGS

Chick­en Tan­doori is sim­i­lar to any bar­beque, usu­al­ly mar­i­nat­ed in a yogurt blend with spices, and tra­di­tion­al­ly cooked in a tan­door, a cylin­dri­cal clay oven. Of course, becomes much eas­i­er, thanks to MDH Spices.

• Make a paste of ground gar­lic, onion, gin­ger, Deg­gi Mirch, and salt.
• Spread on cleaned chicken.
• Cook the chick­en in a pres­sure cook­er with some water for 10 minutes.
• Once done, take the chick­en, and make cuts along the breast and legs.
• Mix your MDH Tan­doori BBQ Masala with salt, Deg­gi Mirch, flour, lemon juice, and water.
• Apply this mix­ture all over the cooked chick­en, mak­ing sure it gets into the cav­i­ty, and in the cuts.
• Bake chick­en in an oven pre­heat­ed at 200C for 15 minutes.
• Remove from oven and baste the chick­en with some veg­etable oil.
• Return to oven, and cook until ten­der. Serve tan­doori with naan or rice.

FROM PUN­JAB TO THE WORLD

Bar­beque, as a method of cook­ing, has been around since the peo­ple learned to cook their food. And ovens like the tan­door have been unearthed by arche­ol­o­gists for centuries.

But tan­doori, as a dish, finds its begin­nings in Pun­jab before the par­ti­tion of India. It was made pop­u­lar in the South Asian coun­try by the restau­rant, Moti Mahal in New Del­hi, by its own­ers Kun­dan Lal Jag­gi and Kun­dan Lal Gujral, who were Pun­jabi Hindus.

It made its way to menus in the Unit­ed States via Jacque­line Kennedy, who was report­ed to have eat­en ​“chick­en tan­doori” on a flight from Rome to Bom­bay in 1962.

Storage Instructions

Keep your spices tight­ly cov­ered and store them in a cool, dry place. Whole spices stay fresh for up to 2 years while ground spices have a 6‑month shelf life. Pro tip: red spices such as papri­ka and red pep­per can be stored in the refrig­er­a­tor to hold their col­or and keep their fla­vor longer. Keep away from sun­light and heat.