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Tandoori Masala
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Tandoori Masala

Tandoori Masala is a popular Indian spice blend used to marinate meats, particularly chicken, before cooking them in a tandoor (clay oven). It typically contains a mix of spices such as cumin, coriander, garlic, ginger, paprika, turmeric, garam masala, and sometimes dried mint, which give it a deep, smoky flavor and vibrant color.

 

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Description

Here’s a simple recipe for Tandoori Chicken using Orgo Tandoori Masala:
Ingredients:
For the Marinade:
•Chicken (cut into pieces, bone-in): 500 grams
•Orgo Tandoori Masala: 2-3 tablespoons
•Yogurt (curd): ½ cup (preferably thick)
•Lemon juice: 1 tablespoon
•Ginger-garlic paste: 1 tablespoon
•Red chili powder: 1 teaspoon (optional, for extra heat)
•Turmeric powder: ¼ teaspoon
•Salt: to taste
•Oil: 2 tablespoons
For Cooking:
•Oil: for grilling or basting
•Lemon wedges: for serving
•Coriander leaves: for garnish
Cooking Method:
1. Prepare the Marinade:
1.Clean the chicken and make a few deep cuts in the flesh to allow the marinade to penetrate.
2.In a large bowl, combine Orgo Tandoori Masala, yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, salt, and oil. Mix well to form a smooth marinade.
3.Add the chicken pieces into the marinade and coat them thoroughly. Ensure the marinade gets into the cuts made in the chicken.
4.Cover and let the chicken marinate for 2-4 hours (or overnight in the fridge for the best flavor).
2. Preheat the Grill/Oven:
1.Preheat your grill or oven to 200°C (390°F). If using a traditional tandoor, make sure it is well-heated.
3. Cook the Tandoori Chicken:
•Grilling Method:
1.Grease the grill with a little oil and place the marinated chicken pieces on the grill rack.
2.Grill the chicken for 20-25 minutes, turning occasionally to ensure it is evenly cooked and has a nice char. Baste the chicken with oil or ghee during grilling for extra moisture.
3.For a slightly smoky flavor, you can place a piece of charcoal on a small bowl in the grill, heat it until red hot, add a little ghee, and cover the chicken for 5 minutes to infuse the smoky aroma.
•Oven Method:
1.Line a baking tray with aluminum foil and place a rack on top. Arrange the chicken pieces on the rack.
2.Bake in the preheated oven for 20-30 minutes until the chicken is cooked through and slightly charred on the edges. You can baste with a little oil or ghee during cooking for a crispier texture.
4. Garnish and Serve:
1.Once cooked, remove the chicken from the grill or oven and let it rest for a few minutes.
2.Garnish with freshly chopped coriander leaves and lemon wedges.
3.Serve hot with naan, rice, or a side of raita.
Tips:
•For an authentic smoky flavor, try the dumdum method by placing a small bowl of ghee-soaked charcoal inside the cooking vessel, covering it, and trapping the smoke.
•You can add a pinch of food coloring (optional) to the marinade for a vibrant red appearance.
•Ensure that the chicken is fully cooked, and the juices run clear when pierced with a fork.
Enjoy your Tandoori Chicken made with Orgo Tandoori Masala! Let me know if you’d like any variations or tips!

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