National Masala For Chicken Tandoori 41 g

National

Preparation 2.5 hours Cooking 30-40 mins Chicken tandoori You will need : Chicken (8-10 large pieces) 1 ½ kg Yogurt (beaten) 1 cup (200 g) White vinegar 1 cup Ginger (paste) 1 tbsp Garlic (paste) 1 tbsp Lemon juice 2 tbsp Oil 3 tbsp National Chicken Tandoori Recipe Mix 1 packet (41 g) Cooking method: Cut Make shallow cuts on chicken pieces and dip in vinegar for 30 minutes. Marinate Take out chicken from vinegar. Mix all above ingredients (except oil) and marinate for 2 hours. Bake/grill Grease oven tray, arrange chicken pieces. With the help of a brush apply oil on chicken pieces and bake for 35-40 minutes on 180º C. When chicken is roasted turn it on the grill for 5 minutes. Or In case oven is not available, arrange chicken in a heavy based pan and cook on low heat until the meat is tender and water evaporates. Give smoke of burning charcoal in the end. Serve Delicious Chicken Tandoori is ready. Serve with chapati or naan.

Keep dry and away from direct heat and sunlight



Calories 10	% Daily Value
Fat
Saturated
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 3 g
Fibre
Sugars
SugarAlcohols
Protein
Cholesterol
Sodium 950 mg	41 %
Potassium 50 mg	1 %
Calcium 20 mg	2 %
Iron 1 mg	6 %

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