Tandoori Masala Recipe
1 - Tandoori Chicken Tikka Gravy
Variations - paneer/ prawns/mushrooms
§ 500 gms boneless chicken pcs / paneer cubes
§ 2 tbsp ginger-garlic paste
§ 2-3 tsp Zaiqa Tandoori Masala
§ Salt to taste
§ 1 cup onion paste
§ 1 cup tomato puree or 300 gms tomatoes (blanched, de-skinned and
§ 1 tbsp chilli sauce (optional)
§ 1 tbsp cashew paste (kaju )
Chicken Tikka - marinate chicken pieces in 2 tbsp Zaiqa Tandoori Masala, 1-2 tsp lemon
juice, ½ cup curd and salt to taste. Fry in a pan or grill till done and use
the same in gravy.
1. Fry onion paste till golden
brown. Add ginger-garlic paste and sauté for a few minutes. Add tomatoes puree
and fry for 5-7 mins.
Add Zaiqa Tandoori Masala, chilli
sauce, cashew paste, salt, cooked tandoori tikka pcs and simmer for about 10 mins.
3. Meanwhile, separately toss one
sliced onion and one diced capsicum on high flame for 3-4 mins and add to the simmering gravy. Garnish with coriander leaves and serve hot.
Recipe 2 – Tandoori Chops
§ Chops-8 pcs
§ 1 tbsp ginger-garlic paste
§ salt to taste
§ ½ cup curd
§ 1 tbsp Zaiqa Tandoori Masala
§ 2-3 tbsp mayonnaise
§ 1 tbsp tomato puree
§ 1 tbsp lemon juice
§ 2 tbsp mustard oil
1. Mix all the ingredients under
first marination and marinate 1 to 2 hours.
2. Pressure cook with little hot
water for 1 whistle and cook for 5 mins on sim.
1. Cool the cooked chops,
apply Zaiqa Tandoori Masala, 2-3 tbsp mayonnaise, 1 tbsp tomato puree, 1 tbsp
lemon juice and 2 tbsp mustard oil.
2. Check salt and seasoning. Marinate
for 30 mins
3. Grill at 200 degrees C for 20
mins and baste with butter while grilling.