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Tandoori Masala(AGMARK)

        INGREDIENTS Fennel Garlic Chilli Coriander Cardamom Cinnamon Cloves Pepper Turmeric...View more

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Product Description

  • Fennel
  • Garlic
  • Chilli
  • Coriander
  • Cardamom
  • Cinnamon
  • Cloves
  • Pepper
  • Turmeric

                                            NUTRITION FACTS
Nutrition Fact/ 100 gm 
Amounts per serving
Calories       430                                                                     Calories from fat 150
                                                                                              % Of Daily value
Total fat        17g                                                                      26%             
Saturated fat  2.5g                                                                    13%
Poly unsaturated fat 5g 
Mono unsaturated fat 6g
Trans fat        0g 
Cholesterol    0g                                                                         0%
Sodium         1890 mg                                                               79%
Total carbohydrate 54g                                                               18%
Dietary fibre 22g                                                                         88%
Sugar          0g
Protein       15g  
Vitamin A    6%                                                                  Vitamin C  20 % 
Calcium      20%                                                                         Iron 130 %
 Preparation Method :
  • Make shallow diagonal slashes in the chicken pieces and keep aside.

  • Mix saras tandoori masala with the yoghurt, 2 tbsps cooking oil and salt to taste and make a smooth paste.

  • Smear this paste all over the chicken pieces, ensuring you rub it well into the slashes you made earlier and that the pieces are well coated.

  • Put all the pices and marinade into a deep bowl and cover. Refrigerate and allow to marinate for 12-18 hours.

  • Preheat your grill on medium. Put the chicken on it and quickly sear (sealing in juices) on both sides. Now allow to brown on both sides, brushing cooking oil on as necessary. Once browned, reduce heat and cover the grill. Cook till the chicken is tender. Do not overcook or the chicken will dry out.

  • If you don't have a grill you can also bake the chicken. Preheat your oven to 180C/ 350F/ Gas Mark 4. While it is heating, line a baking tray with foil and spray the foil with cooking spray or smear with cooking oil. Lay the pieces on this foil and drizzle lightly with cooking oil.

  • Bake for approximately 15 minutes, then turn pieces and bake for another 10 minutes. Test chicken to see if cooked.

  • When done, place chicken in a plate or platter and sprinkle Chaat Masala, garnish with lime juice, lime wedges and onion rings. Serve piping hot.

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