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Tandoori Mix
200 Per 100gms
5 Kilogram (MOQ)
Ingredients: Ginger Powder, Garlic Powder, White Pepper, Cumin, Javitri, Nutmeg, Green Cardamom, Turmeric, Yellow chilli, Tartaric, Kashmiri Deghi Mirch
Tandoori Soya Chaap Masala
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description and procedure for use firstly, open desi treat soya chaap (500gm), can then cut soya chaap into small pieces take one neat bowl for preparing the marination for pieces, now put water ginger and garlic pastes, maida in a bowl and mix well, now added 1.5 table spoon of tandoori soya chaap masala and mix , put all pieces in same bowl mix it well with material till the nuggest are completely covered with marinating material leave it for 10-15 minutes. take some oil in pan for frying, when oil is ready for frying place pices one by one and fry then in low flame till it become red color, take other pan with oil add sliced onion and capsicum till it become golden add all fried pieces and mix it well woth onion and capsicum and add 1 tablespoon of tandoori soya chaap masala to taste.take other bowl,mix soya sauce vinegar and tomato ketchup then put mixture in same pan mix it to pieces and leave it for 4-5 minutes on slow flame garnish it with coriander leaves and serve it hot. no need to add salt &other masala.
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Tandoori Chicken Masala
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100 Kilogram (MOQ)
Tandoori Chicken is a chicken dish prepared from tandoor, curd in a cylindrical clay oven and spiced chicken in spices. This dish originated from the Indian subcontinent and is popular in many other parts of the world.This tandoori chicken is marinated with oil and curd along with tandoori Masala and other spicy spices and then grilled to perfection.Ingredients Of Tandoori Chicken8 Large chicken pieces with skin (2 pieces breast, 2 pieces of thighs, a couple of wings)Oil for brushingFor the marinade: 1 tsp red chilli paste 3 tbsp ginger and garlic paste 1 tsp AAA Gold Chaat masala 1 1/2 tsp AAA Gold tandoori masala 1 tbsp oil 3 tbsp curd to taste salt 1/2 lemon (juiced) Preparation Prepare the marinade : In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well. Rub the marinade on the chicken pieces, over the skin and underneath it. Make small gashes in the chicken pieces for the marinade to coat it nicely. Marinate the chicken pieces for 1 hour . Insert the pieces into the skewer. Put it into the tandoor or Grill for 15-20 minutes To make sure the chicken does not stick to the grill, glaze the grill with some oil. Pour melted butter on the Chicken pieces Baste with oil at regular intervals. Serve with lemon wedges, green chutney and onion rings.
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Tandoori Masala
780 - 900 Per Kilogram
8 Kilogram (MOQ)
Transform your dishes with the rich, smoky flavors of Tandoori Masala! Perfect for marinating and grilling, this spice blend will elevate your culinary creations to new heights. Swap out your regular spices and infuse your meals with the authentic taste of Dhaba-style Tandoori that will have everyone raving. Ideal for marinating chicken, paneer, or veggies (like: Aloo, Paneer, Gobhi, Pyaz, etc.), and enjoy a feast with fresh naan and a side of tangy mint chutney, all seasoned with Chatakha Ae Khas Tandoori Masala by Dadi ka Jadu. Experience the magic of Tandoori cuisine with Dhaberdar Tandoori Masala.
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450 Per Pack
4 Pack (MOQ)
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