Tandoori

Traditionally, tandoori dishes are cooked in a very tandoor, an oval shaped clay oven with a little fire at the base. The heat rises gradually but ultimately reaches an extremely higher temperature over a barbeque.

Indian Tandoori Cooking

A tandoor is usually used to cook naan bread, meats and kebabs (meat or paneer). The bread is stuck to your sides, the kebabs stood vertically and whole chickens rested on the grid within the fire.

For domestic cooking, a tandoor isn’t convenient even so the meat dishes may be reproduced with a barbeque maybe in the oven. The bright red appearance of tandoori meats you could possibly see in Indian restaurants is that is generated by a food dye which really isn’t essential to enhance the look of your respective tandoori dishes.

tandoori style food

I use a great fondness for tandoori style food. It has flavour, without getting “hot” or an excellent source of calories as well as to filling. In fact it becomes an ideal dish summer or winter, when you fancy something a little different. As a definite plus, this doesn’t happen take hours to arrange. Of course you may take every one of the effort from the jawhorse and use a pre-prepared mix, but I think they’ve got less flavour and you’ll be able to’t use them commercially anything else, whereas in the event you use the average person spices, you may make other dishes likewise.

You may easily make tandoori chicken (whole), tandoori lamb chops (pork will be more unusual, but there’s no reason at all why you shouldn’t utilize it, in the event you prefer) and lamb tikka (kebabs) but my very own favourite is chicken tikka because it’s so quick so here’s my own, personal recipe.

This recipe serves 2 different people – multiply it as many people as you desire.

Ingredients

<ul type=”disc”>
<li>2 Chicken breasts</li>
<li>1 small tub Greek yogurt</li>
<li>1 tsp ground cumin</li>
<li>1 tsp ground coriander</li>
<li>½ tsp ground turmeric</li>
<li>½ tsp ginger powder</li>
<li>½ tsp chilli powder (as well as to taste)</li>
<li>1 small clove garlic, crushed</li>
<li>salt to taste</li>
<li>1 tbsp freshly squeezed lemon juice</li>
</ul>

Cut the chicken breasts into one inch cubes and hang up aside.
Mix the spice powders and garlic in to the yogurt. You may use low fat yogurt in the event you prefer. You may use fresh ginger or ginger paste at a jar in lieu of ginger powder but go easy within the quantity as it is usually quite over-powering.

quite over-powering.

At this point you are able to also mix in the salt and freshly squeezed lemon juice but when you do so, don’t leave the chicken to marinade for over about twenty or so minutes or it will become very dry when cooked. If you intend to marinade it for a longer period, add the salt and freshly squeezed lemon juice just before you cook the dish or sprinkle to serve.

Thread the chicken onto skewers and either barbeque or cook with a grill using medium heat prior to the chicken is slightly browned and cooked through.

For a lightweight meal, serve with salad, pitta or naan bread and lemon wedges or something more substantial with rice and dahl.

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