Description
NUTRITION FACTS
|
||||||
| % Daily Value* | ||||||
| Total Fat | 1g | 2% | ||||
| Saturated | 0g | 0% | ||||
| Trans | 0g | |||||
| Cholesterol | 0 mg | 0% | ||||
| Sodium | 1370 mg | 57% | ||||
| Total Carbohydrate | 5g | 2% | ||||
| Dietary Fibre | 1g | 4% | ||||
| Sugars | 1g | |||||
| Protein | 1g | |||||
| Vitamin A | 4% | |||||
| Vitamin C | 0% | |||||
| Calcium | 2% | |||||
| Iron | 2% | |||||
| Percent Daily Values are based on a 2,000 calorie diet. | ||||||
COOKING RECIPE
AS PER 50 GRAM
INGREDIENT REQUIRED
-
Chicken
1½ kg /3.3 lbs, 8-12 portions
make slits on each
-
Plain Yogurt
1 cup/200g
whipped & strained
-
Lemon Juice
5-6 tablespoons
-
Oil
4-6 tablespoons
-
Shan Tandoori Masala Mix
1 packet
do not mix in water
STEPS OF COOKING
- Mix lemon juice, food color, Shan Tandoori Masala Mix and 2 tablespoons oil / butter. Apply to chicken pieces. Prick all over the meat. Set aside for 30 minutes.
- Apply strained yogurt and set aside for 3 hours +.
- Arrange the pieces in a tray and discard the marinade.
- Bake in a preheated oven, (350°F) for 25 minutes. Apply remaining oil / melted butter on chicken and place the tray under high setting of grill until lightly brown or barbecue. Serving Suggestion: Serve hot Chicken Tandoori with Shan Tamarind / Green Chutney.
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