Traditionally, tandoori dishes are cooked in a tandoor, an oval shaped clay oven with a small fire in the background. The heat increases gradually, but eventually reaches a much higher temperature than a barbecue.
A tandoor is normally used to bake naan bread, meats and skewers (meat or paneer). The bread is stuck on the sides, the skewers are placed vertically and the whole chickens rest on a grill over the fire.
For domestic cooking, a tandoor is not really practical,
but the meat dishes can be cooked on a barbecue or in the oven. The bright red aspect of the tandoori meats that you can see in Indian restaurants is produced by a food coloring that is not really needed to enhance the appearance of your tandoori dishes.
I have a great fondness for tandoori food. It tastes, without being "hot" or rich in calories or too rich. In fact, it is an ideal dish for summer or winter, if you want something different. As an added benefit, the preparation does not take hours.
Of course, you can take every effort and use a pre-prepared mix, but I think they have less flavor and you can not use them for something else, whereas if you use individual spices, you can also prepare other dishes. .
You can easily make tandoori chicken (whole), tandoori lamb chops (the pork would be more unusual, but there is no reason why I should not use it, if you prefer) and the tikka lamb (kebabs), but my favorite is the chicken tikka, because it's very fast, so here is my own recipe.
This recipe serves two people: multiply it by the number of people you want.
ingredients
- 2 chicken breasts
- 1 small Greek yogurt bath
- 1 teaspoon ground cumin
- 1 C. Tea powder with coriander
- ground turmeric
- ginger powder
- chili powder (or to taste)
- 1 small garlic clove, crushed
- salt to taste
- 1 tablespoon lemon juice
Cut chicken breasts into 1-inch cubes and set aside.
Mix the spice and garlic powders in the yoghurt. You can use low fat yogurt if you prefer. You can also use fresh ginger or ginger paste from a pot instead of ginger powder, but limit the amount as it can be very heavy.
At this point, you can also mix the salt and lemon juice, but do not let the chicken marinate for more than 20 minutes, otherwise it will become very dry when cooked. If you want to marinate it longer, add the salt and lemon juice just before cooking the dish or sprinkle it to serve.
Sauté chicken on skewers and grill or broil over medium heat until chicken is lightly browned and cooked through.
For a light meal, serve it with a salad, pitta or naan bread and slices of lemon or a dish made of rice and dahl.
Indian Tandoori Cooking # Indian # Tandoori # Cooking #
A tandoor is normally used to bake naan bread, meats and skewers (meat or paneer). The bread is stuck on the sides, the skewers are placed vertically and the whole chickens rest on a grill over the fire.
For domestic cooking, a tandoor is not really practical,
but the meat dishes can be cooked on a barbecue or in the oven. The bright red aspect of the tandoori meats that you can see in Indian restaurants is produced by a food coloring that is not really needed to enhance the appearance of your tandoori dishes.
I have a great fondness for tandoori food. It tastes, without being "hot" or rich in calories or too rich. In fact, it is an ideal dish for summer or winter, if you want something different. As an added benefit, the preparation does not take hours.
Of course, you can take every effort and use a pre-prepared mix, but I think they have less flavor and you can not use them for something else, whereas if you use individual spices, you can also prepare other dishes. .
You can easily make tandoori chicken (whole), tandoori lamb chops (the pork would be more unusual, but there is no reason why I should not use it, if you prefer) and the tikka lamb (kebabs), but my favorite is the chicken tikka, because it's very fast, so here is my own recipe.
This recipe serves two people: multiply it by the number of people you want.
ingredients
- 2 chicken breasts
- 1 small Greek yogurt bath
- 1 teaspoon ground cumin
- 1 C. Tea powder with coriander
- ground turmeric
- ginger powder
- chili powder (or to taste)
- 1 small garlic clove, crushed
- salt to taste
- 1 tablespoon lemon juice
Cut chicken breasts into 1-inch cubes and set aside.
Mix the spice and garlic powders in the yoghurt. You can use low fat yogurt if you prefer. You can also use fresh ginger or ginger paste from a pot instead of ginger powder, but limit the amount as it can be very heavy.
At this point, you can also mix the salt and lemon juice, but do not let the chicken marinate for more than 20 minutes, otherwise it will become very dry when cooked. If you want to marinate it longer, add the salt and lemon juice just before cooking the dish or sprinkle it to serve.
Sauté chicken on skewers and grill or broil over medium heat until chicken is lightly browned and cooked through.
For a light meal, serve it with a salad, pitta or naan bread and slices of lemon or a dish made of rice and dahl.
Indian Tandoori Cooking # Indian # Tandoori # Cooking #
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