An elegy to the sizzling tandoori foods of the North India, DISHI Tandoori Marinade strikes an even balance between aromatic and flavouring spice agents to give Kebabs or flatbreads a luscious, inviting flavour. Since Tandoori Marinades is used in ‘apply-and-cook-over-the-fire situations’, the flavouring spices predominate, in order not to dissipate under direct fire.
With a sharp knife make fine cuts on pieces of Chicken, Paneer, Soya Chap, Potatoes and Mushroom (1 kg). Apply lime and salt. Keep for 15 mins. Mix 4 tsp ginger/garlic paste, 4 tsp DISHI Tandoori Marinades, 6 tbsp strained (thick) curd, salt and food-grade organse red colour. Marinate Veg or Non-Veg with mixture. Keep aside for at least 2 hrs. Apply 2 tsp melted butter on the marinated Veg or Non-Veg and roast till well done.