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.

What to know
Storage Instructions

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.

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.

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