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Key Products @ Picante Tandoori Masala @ Picante Paprika Powder @ Picante Smoked Paprika Powder @ Picante Chilli & Lime Seasoning

🛒 Ingredients (Serves 4):

🍗 Chicken:

• 800g chicken (legs, thighs, or whole cut into 4 pieces)
• 1 tsp salt

🌶 Marinade:

• 1 cup thick yogurt (hung curd)
• 4 tbsp Picante Tandoori Masala
• 1 tsp Picante Paprika Powder (for color)
• 1 tbsp ginger-garlic paste
• 1 tsp cumin powder
• ½ tsp garam masala
• 1 tbsp mustard oil (authentic aroma)
• 1 tbsp Picante Chilli & Lime Seasoning

🧈 For Basting:

• 1–2 tbsp melted butter

1️⃣ First Marination

• Make deep cuts on chicken pieces.
• Rub with salt and lemon juice.
• Rest 20 minutes.

2️⃣ Second Marination

• Mix yogurt, Picante Tandoori Masala, Picante Paprika Powder, Spices, Mustard Oil, Ginger-Garlic paste, Picante Chilli & Lime Seasoning.
• Coat chicken thoroughly.
• Marinate minimum 4 hours (best overnight in refrigerator).

🔥 Cooking Methods:

🥵 Oven Method:

• Preheat oven to 220°C.
• Place chicken on rack over tray.
• Bake 30–35 minutes.
• Brush with butter halfway.
• Broil last 5 minutes for char.

🍢 Grill / BBQ:

• Grill on medium heat 25–30 minutes.
• Turn occasionally and baste with butter.

🍳 Pan Method:

• Cook covered 20–25 minutes on medium heat.
• Finish uncovered for slight char.

🌫 Optional Smoky Dhungar Method:

1. Heat charcoal until red hot.
2. Place a small steel bowl in the cooked chicken tray.
3. Put hot charcoal inside.
4. Add 1 tsp ghee over charcoal.
5. Cover tightly for 3–5 minutes.

This gives authentic tandoor-style smokiness.

🌟 Pro Tips:

• Use Picante Paprika Powder for vibrant red color without extra heat.
• Add 1 tbsp cream for richer restaurant finish.
• Rest 5 minutes before serving for juicier texture.

🍽 Serving Suggestions:

• Serve with mint chutney & onion rings.
• Pair with naan, lachha paratha, or jeera rice.
• Sprinkle Picante Chaat Masala and fresh coriander before serving.