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.
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.