Tandoori Chicken Spices (8-16 servings)
Tandoori Chicken Spices (8-16 servings)
Tandoori Chicken Spices (8-16 servings)
Tandoori Chicken Spices (8-16 servings)
Tandoori Chicken Spices (8-16 servings)
Tandoori Chicken Spices (8-16 servings)
Tandoori Chicken Spices (8-16 servings)
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Tandoori Chicken Spices (8-16 servings)

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DESCRIPTION:  Gluten free, Salt free, Indian Food Spices Beginner Seasoning set to make TANDOORI CHICKEN - Chicken drumsticks that are marinated with ethnic spices, then baked or grilled. Flavor pack also contains recipe and spices to make Cumin rice that can be served as side for this dish. Enjoy this delightful dish with Cumin rice or by itself as a snack. YUMMY!!

SPICE LEVEL: Mild, Medium, Hot - can be adjusted to taste

INGREDIENTS INCLUDED: Organic spices: Flavor Blend 1(Cumin seeds), Flavor Blend 2(Curry powder), Flavor Blend 3(Cayenne), Flavor Blend 4 (Garam Masala  - my mother’s 7-spice blend of bay leaves, black peppercorns, green cardamom, cloves, cinnamon, coriander seeds, cumin seeds), Flavor Blend 5 (Marinade Mix - Turmeric powder, Cayenne powder, Coriander powder, Cumin powder) 

Cooking Directions (Grocery List & Recipe card included)

PREP AND MARINATE CHICKEN DRUMSTICKS:

  1. Clean drumsticks and cut 2 or 3 long slits on each one
  2. Mix salt, lime juice, Flavor Blend 5 and apply all over the chicken, keep aside 15-20 minutes
  3. In a bowl, mix together onions, tomato puree, ginger, garlic, yogurt, Flavor Blend 2, and Flavor Blend 4
  4. Add Flavor Blend 3 adjusting to preferred spice level: (Hot: add all of it; Medium: add half of it; Mild: do not add any)
  5. Apply yogurt mixture on drumsticks, cover and refrigerate 8-16 hours

BAKE CHICKEN DRUMSTICKS:

  1. Pre-heat oven to 425 deg F
  2. Cook drumsticks for 20-35 minutes until they are tender and no longer pink on the inside
  3. While drumsticks are being baked, cook rice

MAKE THE RICE:

  1. In a pan, heat oil, add Flavor Blend 1 (Seeds) and step back to allow seeds to burst and sputter, releasing their flavors
  2. Add rice, water and salt. Cook covered, stirring occasionally, until water evaporates and rice is cooked through