Sour Cream – 3 tablespoons
Garlic paste – 4 tablespoons
Salt – 1 tablespoon
Ginger powder – 1 tablespoon
Cumin powder – 2 tablespoons
Ground Cashew – 2 tablespoons
Garam Masala – 1 tablespoon
Ghee – 3 tablespoons
Kasoori Methi – 1 tablespoon
White pepper – 1 tablespoon
Red chili powder – 1 tablespoon (or to personal spice level)
Paprika – 2 tablespoon
Citric Acid – 2 teapoons
Meat Tenderizer – 2 teaspoons
Chicken Drumsticks – 5 count
Two inch cubes of Skinless Salmon – 8 pieces
Serves 6-8 people
Cut slits into chicken pieces
Add garlic paste, meat tenderizer to chicken – cover and let sit for 20 minutes
Add ghee to bowl
Add spices to ghee and mix well.
Add other ingredients and mix well.
Mix marinade and chicken/salmon together.
About 1 hour before cooking, start up tandoor with charcoal (or gas)
Get temperature up to between 750° – 850° F for chicken, 700° – 800° F for salmon (Point IR Gun at middle of clay)
Add chicken/salmon to skewer.
Add lemon wedge or half onion at bottom of the skewer to stop meat from falling off and protect bottom of meat from burning.
Place in tandoor and cook for about 12 minutes (chicken) or 6 minutes (salmon), turning the skewer occasionally.
Add strings of pickled red onion, lemon wedge, or other garnish options on plate
Slowly de-skewer chicken/salmon gently onto plate
Add fresh lemon juice to taste
Let sit for 2 minutes.
You Will Receive:
- Authentic Indian Tandoori Oven
- 8 Skewers
- Gadhi (cushion for bread)
- Mouth Cover
- Full-body Aluminum Cover (Model 201)