Chicken Kabab/ 65 Masala

Coriander, Dry Red Chilli, Cardamom, Bay Leaf,  Cumin, Cloves, Cinnamon, Dry Ginger, Black Pepper, Carom Seeds, Fennel, Cassia Bark, Bengal Gram, Poppy Seeds, Garlic, Salt

Just 3 Steps Recipe:

1. Make a paste by adding required quantitiy of water, 1tbsp lemon extract, 1tbsp ginger garlic paste and 3tbsp of Agara Chicken Kabab Masala.

2. Apply the paste on 1kg of chicken pieces and set aside for 45 minutes.

3. Deep fry the chicken pieces in cooking oil and serve hot.

12 Months from the date of packing

Store it in an air tight container, away from direct sunlight. Use only dry spoons.