Himalayan Pink Salt, Red chilli, Cumin, Ginger, Garlic, Fennel, Papaya, Carom, Turmeric, Black pepper, Clove, Cinnamon, Big cardamom, Barbecue flavour, Food colours FD&C Yellow 5 & 6 (E-110 & E-102), Red 40 (E-129), Citric acid (E-330).
Chicken (Divided into 4 pcs) 1½–2 kg
Ginger Paste ½ tbsp
Yogurt (whipped) 1 Cup / 200g
Garlic Paste 1 tbsp
Oil/Butter/Ghee ½ Cup / 100ml
Lemon Juice ½–¾ Cup
Tavaazo Tandoori/BBQ Masala 1 Packet – 50g
Apply deep cuts to each chicken piece.
In the yogurt, add 2–3 tbsp butter/ghee/oil, lemon juice, ginger, garlic paste, and Tavaazo Tandoori/BBQ Masala. Mix well, and apply to each chicken piece evenly. Marinate for 2–3 hours; keep in a cool place.
Skewer each piece and grill on low heat over a coal or gas fire. Apply butter/ghee/oil to each side and turn the skewer to heat evenly until the meat becomes tender and golden.
Or Preheat the oven to 180°C and place the chicken in a tray. Brush each side with butter, ghee, or oil. Grill for 40–45 minutes, until the meat becomes tender.
When it turns a light brown, remove from heat.
* Serve with fresh salad, chutney, onions, tomatoes, and lemon.
