TANDOORI CHICKEN MASALA

Cloves, Black pepper, Cubeb, Poppy Seeds, Red Chilly, Star anise, Cinnamon Sticks, Dry Ginger Powder, Cumin Seeds, Coriander Powder, Garlic Powder, Onion Powder, Fenugreek Leaf, Mace, Malabar Mace, Cinnamon Buds, Nutmeg, Black Stone Flower, Black Cardamom, Green Cardamom, Edible Oil.

Step-by-Step Usage InstructionsFor1 kg of Chicken(Drumsticks or Quarters):

• The "First" Prep: Clean the chicken and make deep slits (3–4 per piece). Rub with a mix of 1 tbsp lemon juice and a pinch of salt. Let it rest for 15 minutes to remove any "meaty" odor and open up the fibers.
• The Marinade: In a large bowl, whisk together:25g to 50g of JMG Tandoori Chicken Masala (Approx. 2–3 tbsp).1 cup thick Yogurt (Greek or Hung Curd).1 tbsp Mustard Oil or Melted Butter (to lock in moisture).Note: JMG blends typically include aromatics; extra ginger-garlic paste is optional but recommended for a fresher punch.
• Marination Time: Coat the chicken thoroughly, ensuring the masala enters the slits. For best results, refrigerate for at least 4–6 hours (overnight is ideal).
• Cooking Methods: Air Fryer (Recommended for 2025): Preheat to 200°C. Cook for 20–25 minutes, flipping halfway and basting with butter for a charred finish. Oven/OTG: Roast at 220°C (430°F) on a wire rack for 25–30 minutes until edges are slightly blackened. Pan/Stove Top: Fry on medium-high heat with a little ghee, flipping regularly for 15–20 minutes until cooked through.