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


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.


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.


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.

The Quack! Guarantees

All over the world

We import from all over the world and respect the strictest international norms about the cold chain to ensure the safest and tastiest experience.

The Best Products on Earth

Our first job is to be the curators of your palate. We keep on traveling around the world, tasting and negotiating products for your pleasure.

Delivery at your place

Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.

How does it Quack ?

Payment Channels

We accept credit cards, PayPal, Bank Transfer to Union Bank and Security Bank ( use Instapay, it's great! ), GCash and GrabPay.

When will I receive my items?

The delivery schedule of all our items is clearly mentionned on every product page under the add to basket button. During checkout, you will have the option to have all your items delivered at once or in multiple deliveries if there are multiple availability dates.

Can you help me?

We are at your service every day, from early morning to late in the evening. We can take your orders by email or by chat and handle everything for you.