Spices blend for Tandoori barbeque

Ingredients: Coriander, Chillies, Cumin, Turmeric, Fenugreek Leaves, Salt, Black Pepper, Dry Ginger, Mustard, Bay Leaf, Pulse, Cloves, Nutmeg, Caraway, Cinnamon, Cardamom Seeds, Dried Mango, Garlic Flakes, Musk Melon, Onion Flakes.

Preparation Instructions:

Grind 6 cloves of garlic, 60g onion and 15g ginger. Add 1/2 tsp Deggi  Mirch and 1 tbsp salt to make a paste.

Apply the paste to 800g chicken and place the chicken on a trivet inside a pressure cooker. Add 3/4 glass water and pressure cook for 10 minutes.

When the pressure drops, remove the chicken and make cuts on the breast and legs.

Mix 20g Tandoori Masala, 1/2 tsp salt, 1/2 tsp Deggi Mirch, 1tbsp gram flour, 3tsp lemon juice and 3 tsp water into a paste.

Apply the paste all over the chicken - rubbing well into the cuts - and inside the cavity.

Bake the chicken for 15 minutes in an oven pre-heated to 200C or in a tandoor. Baste the chicken with 25g oil/ghee and continue to cook until tender. Serve hot.