The state of Punjab is particularly famous for its Tandoori cuisine, which uses large clay ovens to barbeque meat dishes, breads and creamy lentil stews. Meat, poultry, and seafood are marinated in a mixture of yogurt and Tandoori Masala, and then baked in the traditional clay oven, barbeque grill, or conventional oven. The blend has a fragrant spicy aroma, which is both hot and sour in taste combining strong overtones of cumin and coriander.
Coriander Seeds, Chilly, Cumin, Black Pepper, Cloves, Stone Flower, Clove Leaves, Fennel Seeds, Salt, Badian, Taj, Green Cardamom, Catechu, Flakes Garlic, Flakes Onion, Turmeric. (All Ingredients In Powder Form).
A). Remove fat, skin and wash the chicken. Wipe chicken dry with a clean sloth. B). Now marinated the chicken by rubbing Badshah Tandoori Chicken Masala and leave aside for 3-4 hours. C). Tenderly thread the chicken on a skewer and roast in a hot oven