Tandoori Chicken Masala l 👆తందూరీ చికెన్ మసాలా ఈ మసాలాతో చేయండీ రెస్టారెంట్కి మించిన రుచి l മസാല 🍗

Ingredients Kashmiri dry red chilli powder 55 g Coriander seeds 40 g Cumin seeds 20 g Amchur (dry mango) powder 15 g Kasuri methi 10 g Black peppercorns 10 g Garlic powder 12 g Garam masala powder 15 g Onion powder 8 g Turmeric powder 5 g Fennel seeds 3 g Cinnamon 3 g Green cardamom 2 g Cloves 2 g Total = 200 g How to make the powder 1. Dry-roast coriander seeds, cumin seeds, fennel, cinnamon, cardamom, cloves and black pepper separately or together on a very low flame. Add kasuri methi to the blend 2. Roast only until fragrant—do not darken them. 3. Cool completely. 4. Grind them into a fine powder. 5. Mix in: Amchur Garlic powder Onion powder Garam masala Turmeric 6. Sieve once for a smooth restaurant-style powder. 7. Store in a completely dry airtight jar. Shelf life: about 3 months in a cool, dry cupboard. Keep the spoon completely dry. Add this masala 4.5 tbsp for 1 kilo chicken wings and drumsticks mix and match 🍗