Tandoori dishes are generally cooked in an an oval shaped oven made of clay with a small fire in the bottom. It is commonly called a tandoor in Pakistan and India. The heat rises slowly but eventually reaches a higher temperature than a barbeque.
A tandoor is usually used to cook meats ,naan bread, and kebabs (paneer or meat ). The bread is wedged to the sides, the kebabs stood upright and whole chickens rested on a net or a skewer over the fire.
For household cooking, a tandoor is not really suitable but the meat dishes can be re made in an over or on the barbecue. The vivid red look of tandoori meats which you might see in Pakistani restaurants is given by a food dye which really isn’t essential to improve the appearance of your tandoori dishes.
I have a great affection for tandoori style food being an Asian. It has flavor, without being "hot" or being too heavy with calories. In fact it's a perfect dish for summer or winter, if you want something a little different. As a reward, it doesn't take much time to prepare. Of course you reduce the effort by using a pre-prepared mix, but in my opinion they have less flavor and cannot be re used in other recipes, whereas individual spices can be used in other dishes as well.
You can easily make a whole tandoori chicken or tandoori lamb chops but given below is an easy and quick recipe for Tandoori Chicken Tikka for two people.
Ingredients
· 2 Breasts of Chicken
· 1 small cup yogurt
· 1 tsp ground coriander
· 1 tsp ground cumin
· ½ tsp ginger powder
· ½ tsp ground turmeric
· ½ tsp chili powder (or according to taste)
· 1 clove of garlic, crushed
· salt according to taste
· 1 tbsp of lemon juice
A tandoor is usually used to cook meats ,naan bread, and kebabs (paneer or meat ). The bread is wedged to the sides, the kebabs stood upright and whole chickens rested on a net or a skewer over the fire.
For household cooking, a tandoor is not really suitable but the meat dishes can be re made in an over or on the barbecue. The vivid red look of tandoori meats which you might see in Pakistani restaurants is given by a food dye which really isn’t essential to improve the appearance of your tandoori dishes.
I have a great affection for tandoori style food being an Asian. It has flavor, without being "hot" or being too heavy with calories. In fact it's a perfect dish for summer or winter, if you want something a little different. As a reward, it doesn't take much time to prepare. Of course you reduce the effort by using a pre-prepared mix, but in my opinion they have less flavor and cannot be re used in other recipes, whereas individual spices can be used in other dishes as well.
You can easily make a whole tandoori chicken or tandoori lamb chops but given below is an easy and quick recipe for Tandoori Chicken Tikka for two people.
Ingredients
· 2 Breasts of Chicken
· 1 small cup yogurt
· 1 tsp ground coriander
· 1 tsp ground cumin
· ½ tsp ginger powder
· ½ tsp ground turmeric
· ½ tsp chili powder (or according to taste)
· 1 clove of garlic, crushed
· salt according to taste
· 1 tbsp of lemon juice
Dice the chicken breasts into neat one inch cubes and leave aside. Mix the spices and garlic into the yogurt. Low fat yogurt can be used if it’s your preference. Fresh ginger can also be used instead of powdered ginger.
At this point you can also mix in the lemon juice and salt. Do not leave the chicken to marinade for more than twenty minutes or it will be dry when it is being cooked.
Put the chicken onto skewers and either cook or barbeque under a grill using average heat until the chicken is cooked and brown.
Serve with a yogurt and mint “raita” along with fresh salad and naan (pita bread).
Enjoy
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