* Skin the chicken, and pat dry with paper towel. Make deep cuts on the surface with a knife.
* Mince ginger and garlic. Transfer to a small bowl and add the spices and the Choice Tandoori Chicken Masala. Mix well, then rub the paste into the chicken and let it marinate for several hours in refrigerator.
* Cook chicken on grill or in broiler, basting with leftover marinade and turning for even cooking. Serve with a dash of lemon juice.
Turmeric has a mild, earthy, and woody flavor. It stimulates protein digestion and is an excellent blood purifier. The use of turmeric as a coloring agent in food dates back as far as 600 B.C. In medieval Europe, turmeric was known as Indian Saffron.
India is the world’s leading producer of turmeric. The well-known varieties are `Allepy Finger’ (from Kerala), Madras Finger, and Erode Turmeric (from Tamil Nadu).
Turmeric which is known for its warm and peppery flavor is commonly used in powdered form in day-to-day life. In India, vegetarian or non-vegetarian, no dish is complete without turmeric powder.
The various varieties of Turmeric are majorly differentiated on the basis of the producing area in India where they are grown. Each variety has a particular color shade and flavor. Powder made from Nizam variety turmeric has a yellowish shade whereas those made from Cuddapa (Madras) variety of turmeric has a lemon yellow shade. The powder made from Rajapuri variety turmeric is known for its orange-yellow shade and strong flavor
White pepper consists of only the inner seed of the pepper berry, with the pericarp removed. To make white pepper, the berry is picked fully ripe. Its outer shrunken skin is rubbed off, exposing the dried, greyish-white pepper inside. This white pepper is dried and sold commercially, in whole and powdered forms.
