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Badshah Tandoori Chicken Masala 100gms

$2.99

Description Of Badshah Tandoori Chicken Masala Tandoori Chicken is perhaps the most well-known Indian dish. It is wellknown throughout the world for its rich spicy flavour. You can make excellent Tandoori Chicken at home with the help of Badshah's Tandoori Chicken Masala. Simply combine a few spoons of this Tandoori Chicken masala with your marinade to create a flavour explosion that everyone will be talking about. Ingredients To Tandoori Chicken Masala For the Chicken Marinade: Chicken Breasts (or thighs) 3-4 tbsp Greek style yoghurt 1.5 tbsp Rajah Tandoori spice mix ½ tsp coriander powder 1 tsp Garlic Puree For the Gravy 3 tbsp vegetable oil or ghee ½...

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Description Of Badshah Tandoori Chicken Masala

Tandoori Chicken is perhaps the most well-known Indian dish. It is wellknown throughout the world for its rich spicy flavour. You can make excellent Tandoori Chicken at home with the help of Badshah's Tandoori Chicken Masala. Simply combine a few spoons of this Tandoori Chicken masala with your marinade to create a flavour explosion that everyone will be talking about.

Ingredients To Tandoori Chicken Masala

For the Chicken Marinade:

Chicken Breasts (or thighs)
3-4 tbsp Greek style yoghurt
1.5 tbsp Rajah Tandoori spice mix
½ tsp coriander powder
1 tsp Garlic Puree

For the Gravy

3 tbsp vegetable oil or ghee
½ Cinnamon Stick
4 cardamon pods
4-5 cloves
Fresh Curry leafs (5+ depending on your taste)
3 large onions, finely chopped
1 tsp garlic puree
1 tsp fresh ginger puree
1 tsp tomato puree
150g Creamed tomatoes (or tinned tomatoes)
100ml chicken stock (or water)
Fresh Coriander
1 tsp mango chutney
½ tsp tamarind paste
1 tbsp brown sugar

Spice Mix

1 tsp coriander powder
1 tsp garam masala
1 tsp paprika
½ tsp curry powder
½ tsp red chilli powder (more if you like it hotter)
½ tsp turmeric powder
2 tsp tandoori spice mix

Instructions To Prepare Tandoori Chicken Masala

Cook the chicken after marinating it. Divide your chicken breasts into equal parts.

In a mixing bowl, combine the marinade ingredients.Place the chicken in the marinade, cover with plastic wrap, and set aside for 3 hours (or overnight)
When ready to cook, skewer the chicken and grill until cooked and golden.
Place the chicken in the marinade, cover with plastic wrap, and set aside for 3 hours (or overnight)
When ready to cook, skewer the chicken and grill until cooked and golden.
Now Serve your Masala Tandoori Chicken

To make the gravy:

Place the oil or ghee in a pan (or wok, as we did) and gently heat with the cinnamon, cardamon pods, and cloves to infuse and flavour the oil.
Remove the cloves after 2 minutes, increase the heat to high, and add the fresh curry leaves, frying for 20 seconds.
Add the chopped onions and cook for 10-20 minutes, or until golden (add a 12 teaspoon of brown sugar with the onions to help caramelise them).
Cook for another 2 minutes after adding the ginger and garlic puree.Reduce the heat to low,
Make a well in the onions, and stir in the dry spices and tomato puree.
Slowly raise the heat to medium and cook for about 2 minutes (if its looking dry..add a touch of oil)
Combine the tomato puree, mango chutney, tamarind paste, and brown sugar in a mixing bowl.
Fry for about 2 minutes to release the spices' flavours and aromatic oils (you will see the oils released through the sauce).
Add a little chicken stock to the gravy to add some liquid and simmer for another 10-15 minutes on medium low heat.
If the sauce becomes dry, add more stock or water, being careful not to make the sauce too runny.
Once the sauce has reached the desired consistency and the seasoning has been verified, add the chicken pieces, toss them in, and let them simmer for an additional 5 minutes.
Stir in some fresh coriander and Your Masala Tandoori Chicken is Ready