Tandoori paste is a blend of 11 spices from the sub-continental culture which gives the meat a unique brick-oveny taste. It is also considered a legacy of the Mughal Emperors. The meat, as it should be, is juicy from the inside and saucy/creamy from the outside.
- Meat 1 kg (8-12 Portions)
- Yogurt Plain 1Cup/200 gm
- Cooking Oil/Melted Butter 4-6 Tablespoon
- Tandoori Paste 15 tablespoon (150 g)
- Mix Anaaj Valley™ Tandoori paste & 2 tablespoon oil/melted butter in a small bowl and apply on the meat, leave 25-30 minutes for marination.
- Then apply strained yogurt to the meat and set aside for 3 hours for marination.
- Apply remaining oil/melted butter on chicken.
- Preheat the oven to 350 F.
- Arrange the marinated chicken pieces on a tray.
- Bake the chicken pieces in a preheated oven for 25 min.
- Set the grill on high heat until the chicken is lightly brown.
Grease the pan with light oil, place chicken pieces and cook them on low heat for around 10 minutes on each side for chicken and 30 minutes for mutton and beef.
Serve hot Chicken Tandoori with Anaaj Valley’s™ Date & Tamarind or Green Coriander Chutney.