From world-renown Indian chef Sanjeev Kapoor comes his rendition of the great Indian spice blend, Tandoori Masala. When mixed with plain yogurt and fresh ginger and garlic, this spice mix creates a perfect and juicy red Tandoori dish.

Tandoori masala also tastes great when vegetables like cauliflower, potatoes or green peppers are substituted for chicken.

Ingredients: Red chili powder, garlic, ginger, salt, cinnamon, garlic oil, pigeon peas, coriander, green cardamom, black cardamom, clove, cumin, nutmeg, citric acid, bayleaf and black pepper.

Directions to use:

1.Make incisions on the chicken pieces with a sharp knife and keep aside. 2. Mix salt and lemon juice, apply this mixture to the chicken pieces and keep it aside for half an hour, preferably in the refrigerator. 3.To prepare the marinade, mix one cup of yogurt, one tbsp of ginger paste, one tbsp of garlic paste, one tbsp of mustard oil, two tbsps of Khazana Tandoori Masala and salt in a large bowl , apply this marinade to the chicken pieces and refrigerate for three to four hours. 4.preheat the oven to 200 degrees and cook the chicken pieces for ten to twelve minutes until almost done. Paste it with butter or oil and cook for another three to four minutes till done.Alternatively, cook the chicken pieces in a moderately hot tandoor for ten to twelve minutes.