This Everest blend strikes an even balance between aromatic and flavouring spice agents to give chicken a luscious, inviting flavour. Since this blend is used in ‘apply-and-cook-over-the-fire situations’, the flavouring spices predominate, in order not to dissipate under direct fire.
In most non-veg., marinate-and-cook-over-the-fire preparations such as chicken, fish etc.
Recipe: Tandoori Chicken
Before you begin: With a sharp knife make fine slits on pieces of chicken legs and breast (1 kg). Apply lime and salt.
Keep for 15 mins. Mix 4 tsp ginger/garlic paste, 4 tsp Everest Tandoori Chicken Masala, 6 tbsp strained (thick) curd, salt and food-grade organse red colour. Marinate cut chicken with mixture.
Keep aside for atleast 2 hrs. Apply 2 tsp melted butter on the marinated chicken and roast till well done.
This masala can also be used for other Tandoori preparations.
- Black Cardamom
- Black Pepper
- Cassia Leaf
- Common Salt
- Dry Ginger
- Pigeon Pea (Toovar Dal)
- Poppy Seed