Tandoori Moshla

Use this spice mix to make tandoori chicken at home—either on a barbeque grill or in an oven. It can be made with whole chicken, quartered, or with drumsticks/wings. Marinate the chicken cut of your choice with our tandoori moshla, along with some other ingredients you most likely already have on hand (ginger, garlic, yoghurt, etc.), and voilà, the easiest, fastest chicken tandoori is ready!

At home, most people normally put this spice mix together using ground powders they already have on their shelves, such as red chilli powder, kashmiri red chilli powder or cumin powder. At amar khamar, we start with all whole spices—whole dried red chillies, whole large red chillies chillies, whole cumin seeds, cardamom pods, and so on—and grind them fresh for you, in small batches.

That makes this spice mix extremely favourful and super potent. For every kilo of chicken, you need about 15 grams (or half a packet) of our tandoori moshla. 

Made fresh using Bong Eats’ recipe, just as you would make it at home. No fillers, no hidden ingredients—just good quality spices.

what you can cook with it

Tandoori Chicken

INGREDIENTS

For marination

• 1 kg chicken (whole, quartered or wings)
• 15 g Tandoori Moshla
• 15 g salt
• 3 g black salt
• 10 g lime juice
• 100 g hung yoghurt
• 15 g ginger paste
• 7 g garlic paste
• 10 g chhatu (roasted Bengal gram; optional)
• 30 g mustard oil

Miscellaneous

• melted butter
• chaat moshla
• a piece of charcoal (for infusing smoke; optional)

METHOD

1. Marinate the chicken with all the listed ingredients.
2. Dhungar (optional)—If you are planning to barbeque the kababs, skip this step. If you are cooking them in the oven, you could perform a dhungar, which is a method that infuses a smoky flavour to the kababs in the absence of a tandoor/barbeque. To do this, burn a piece of charcoal over direct flame for about 5–7 minutes. Set a small metal bowl (or a DIY bowl fashioned from aluminium foil) in the middle of the marinated chicken pieces. When the charcoal is hot and ashy, use tongs to place it inside the little metal bowl, and pour the ghee on it. You will see thick white smoke emerge from the charcoal. Immediately cover the bowl with a heavy plate or aluminium foil to trap that smoke in. Wait for 5 minutes to allow the smokiness flavour to infuse the chicken, then discard the charcoal.
3. Set the chicken in the fridge to marinate overnight (24 hours is best!)
4. Preheat your oven to 250°C or the highest temperature it will go. Grease the oven grill.
5. Skewer the kababs and place them in the hot oven. If you do not have skewers you can place them directly on the greased grill.
6. Cook for about 6 minutes per side (in case of wings), or about 8 minutes per side (in case of quartered chicken). Note: Cooking time will vary based on the size of your chicken and temperature of your oven.
7. When done, remove from the oven and bursh on melted butter. Sprinkle chaat moshla. Serve immediately.

our philosophy

We believe that the way we cultivate, process, buy, and cook our food can change the world for better. Every time you decide to buy food that has been produced in a sustainable way, you make the world a better place. Learn more about our manifesto.