IndiansinKuwait.com - What is a Tandoor and where does Tandoori originate from? Published on Wednesday, May 5, 2010 What is a Tandoor and where does Tandoori originate from? Source: Wikipedia My Experience at Bhavans Model United Nations Have you wondered, "Where does the word tandoori come from"? or have you tried making Tandoori chicken or Naan at home and wondered, "Why does it not taste like it does in the restaurant?. The reason is because the restaurants would prepare the tandoori items and various breads in a tandoor. The tandoor is currently a very important fixture in many Indian restaurants around the world. The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor. A tandoor is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in Turkey, Iran, Pakistan, Afghanistan, the Transcaucasus, the Balkans, the Middle East, Central Asia as well as India and Bangladesh.

The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself, thus exposing the food to both live-fire, radiant heat cooking, and hot-air, convection cooking. Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. Some modern day tandoors use electricity or gas instead of charcoal. The tandoor is used for cooking certain types of Afghan, Pakistani and Indian, foods such as tandoori chicken,chicken tikka and bread varieties like tandoori roti and naan. The tandoor is basically used to cook meat while Hindus and Sikhs of India are mostly vegetarian so it was popularized during Muslim reign in South Asia. It is thought to have traveled to Central Asia and the Middle East along with the Roma people, who originated amongst the Thar Desert tribes. The tandoor is also known by other names - * In India, the tandoor is also known by the name of bhatti.

The Bhatti tribe of the Thar Desert of northwestern India and eastern Pakistan developed the Bhatti in their desert abode, and thus it gained the name. * In Armenia, It is known as a tonir which is a widely used method of cooking barbecue and lavash bread. * In Georgia it is called a tone and is used for bread and kebab. div> Express your comment on this article What is a Tandoor and where does Tandoori originate from? What is a Tandoor and where does Tandoori originate from? Category: Indian Food Articles Have you wondered, "Where does the word tandoori come from"? or have you tried making Tandoori chicken or Naan at ome and wondered, "Why does it not taste like it does in the restaurant?. The reason is because the restaurants would prepare the tandoori items and various breads in a tandoor. The tandoor is currently a very important fixture in many Indian restaurants around the world. The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor. A tandoor is a cylindrical clay oven used in cooking and baking.

The tandoor is used for cooking in Turkey, Iran, Pakistan, Afghanistan, the Transcaucasus, the Balkans, the Middle East, Central Asia as well as India and Bangladesh. The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself, thus exposing the food to both live-fire, radiant heat cooking, and hot-air, convection cooking. Temperatures in a tandoor can approach 480Ãƒâ€šÃ‚°C (900Ãƒâ€šÃ‚°F), and it is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. Some modern day tandoors use electricity or gas instead of charcoal. The tandoor is used for cooking certain types of Afghan, Pakistani and Indian, foods such as tandoori chicken,chicken tikka and bread varieties like tandoori roti and naan. The tandoor is basically used to cook meat while Hindus and Sikhs of India are mostly vegeatarian so it was popularised during Muslim reign in South Asia.

It is thought to have travelled to Central Asia and the Middle East along with the Roma people, who originated amongst the Thar Desert tribes. The tandoor is also known by other names - In India, the tandoor is also known by the name of bhatti. The Bhatti tribe of the Thar Desert of northwestern India and eastern Pakistan developed the Bhatti in their desert abode, and thus it gained the name. In Armenia, It is known as a tonir which is a widely used method of cooking barbecue and lavash bread. In Georgia it is called a tone and is used for bread and kebab. In the images below, you can see the chef cooking some kababs in the tandoor and also you can see him bake the Naan bread in the oven. The dough is kneaded and then the dough is stuck to the walls of the Tandoor where it gets baked to for the Naan. {gallery}/articles/tandoor{/gallery} Source : Images Courtesy of India Jewel Restaurant in Prague - - Please do visit them if you are ever in Prague.

Sangam Tandoori Restaurant: Tandoori Restaurants and the Tandoors Tuesday, 14 June 2016 Tandoori Restaurants and the Tandoors Did you give it a thought, "what is the originating point for the tandoori"? Alternately have you taken a stab at making Tandoori chicken or Nun at home and pondered, "Why is it suggested a flavor like it does in the eatery? The reason is that the eateries would set up the tandoori things and different breads in a tandoor. The tandoor is as of now an essential installation in numerous Indian eateries around the globe. The word tandoori is the descriptor signifying "pertaining to the tandoor" and is utilized to depict a dish cooked in a tandoor. Now in the tandoori restaurants all over the world, you can see the same kind of services. The Right Boiler Option: A tandoor is a barrel shaped dirt broiler utilized as a part of cooking and baking which stays at the tandoori restaurants.

The tandoor is utilized for cooking as a part of Turkey, Iran, Pakistan, the Balkans, Afghanistan, the Middle East, the Transcaucasus, Central Asia and also India and Bangladesh. The warmth for a tandoor was customarily created by a charcoal flame or wood fire, smoldering inside the tandoor itself, subsequently presenting the nourishment to both live-fire, brilliant warmth cooking, and hot air, convection cooking. Temperatures in a tandoor may get 480°C (900°F), and it is normal for tandoor broilers to stay lit for drawn out stretches of time to keep up the high cooking temperature. Some advanced tandoor use power or gas rather than charcoal. The Proper Utilization of Cooking: The tandoor is utilized for cooking certain sorts of Afghan, Pakistani and Indian, sustenance, for example, tandoori chicken, chicken tikka and bread assortments like tandoori roti and Nun. The tandoor is essentially used to cook meat while Hindus and Sikhs of India are generally vegetarian so it was promoted amid Muslim rule in South Asia.

It is thought to have gone to Central Asia and the Middle East alongside the Roma individuals, who started amongst the Thar Desert tribes. The tandoor is additionally known by different names - • In India, the tandoor is additionally known by the name of bhatti. The Bhatti tribe of the Thar Desert in the northwestern India and eastern Pakistan built up the Bhatti in their desert home, along these lines it picked up the name. • In Armenia, It is known as a tonir, which is a broadly utilized technique for cooking grill and lavash bread. • In Georgia, it is known as a tone and is utilized for bread and kebab. In the tandoor of the Tandoori Restaurants , you can see the chef cooking some kebabs in the tandoor furthermore you can see him prepare the Nun bread in the stove. The dough is plied and afterward the dough is adhered to the dividers of the Tandoor where it gets heated to for the Nun. Posted by What is a Tandoor and where does Tandoori originate from? What is a Tandoor and where does Tandoori originate from?

Category: Indian Food Articles Have you wondered, "Where does the word tandoori come from"? or have you tried making Tandoori chicken or Naan at ome and wondered, "Why does it not taste like it does in the restaurant?. The reason is because the restaurants would prepare the tandoori items and various breads in a tandoor. The tandoor is currently a very important fixture in many Indian restaurants around the world. The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor. A tandoor is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in Turkey, Iran, Pakistan, Afghanistan, the Transcaucasus, the Balkans, the Middle East, Central Asia as well as India and Bangladesh. The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself, thus exposing the food to both live-fire, radiant heat cooking, and hot-air, convection cooking.

Temperatures in a tandoor can approach 480Ãƒâ€šÃ‚°C (900Ãƒâ€šÃ‚°F), and it is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. Some modern day tandoors use electricity or gas instead of charcoal. The tandoor is used for cooking certain types of Afghan, Pakistani and Indian, foods such as tandoori chicken,chicken tikka and bread varieties like tandoori roti and naan. The tandoor is basically used to cook meat while Hindus and Sikhs of India are mostly vegeatarian so it was popularised during Muslim reign in South Asia. It is thought to have travelled to Central Asia and the Middle East along with the Roma people, who originated amongst the Thar Desert tribes. The tandoor is also known by other names - In India, the tandoor is also known by the name of bhatti. The Bhatti tribe of the Thar Desert of northwestern India and eastern Pakistan developed the Bhatti in their desert abode, and thus it gained the name.

In Armenia, It is known as a tonir which is a widely used method of cooking barbecue and lavash bread. In Georgia it is called a tone and is used for bread and kebab. In the images below, you can see the chef cooking some kababs in the tandoor and also you can see him bake the Naan bread in the oven. The dough is kneaded and then the dough is stuck to the walls of the Tandoor where it gets baked to for the Naan. {gallery}/articles/tandoor{/gallery} Source : Images Courtesy of India Jewel Restaurant in Prague - - Please do visit them if you are ever in Prague. Tantalizing Tandoori Truths | Oh Delhi | Food Magazine of Delhi/NCR Comments Have you ever wondered, “Where does the word tandoori come from?”. Maybe you’ve even tried making your own at home, but could never quite get that restaurant taste? The reason is because the restaurants prepare tandoori items , along with various breads in a tandoor. The tandoor is probably the most important feature of Indian restaurants around the world.

The word tandoori is an adjective meaning “pertaining to the tandoor” and is used to describe a dish cooked in a tandoor.A tandoor is a cylindrical clay oven used in cooking and baking. It is used for cooking in Turkey, Iran, Pakistan, Afghanistan, the Transcaucasus, the Balkans, the Middle East, Central Asia, as well as India, and Bangladesh. The heat for a tandoor is traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself, thus exposing the food to both live-fire, radiant heat cooking, and hot-air, convection cooking. Temperatures in a tandoor can approach 480 °C (900°F), and it is common for them to remain lit for long periods of time to maintain the high cooking temperature. Some modern day tandoors use electricity or gas instead of charcoal. The tandoor is used for cooking certain types of Afghan, Pakistani and Indian, foods such as tandoori chicken, chicken tikka, and bread varieties like tandoori roti and naan.

It is thought to have travelled to Central Asia and the Middle East along with the Roma people, who originated amongst the Thar Desert tribes. The tandoor is also known by other names – In India, the tandoor is also known by the name of bhatti. The Bhatti tribe of the Thar Desert of northwestern India and eastern Pakistan developed the Bhatti in their desert abode, and thus it gained the name. In Armenia, It is known as a tonir which is a widely used method of cooking barbecue and lavash bread. In Georgia it is called a tone and is used for bread and kebab. April 13, 2013 at 9:12 pm Very Nice! Tandoor Tandoor तन्दूर, Urdu : تندور) is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in Turkey , Iran , Pakistan , Afghanistan , the Transcaucasus, the Balkans , the Middle East , Central Asia as well as India and Bangladesh .

The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself, thus exposing the food to both live-fire, radiant heat cooking, and hot-air, convection cooking. Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven, The tandoor is used for cooking certain types of Iranian, Afghan, Pakistani and Indian foods such as tandoori chicken, chicken tikka and bread varieties like tandoori roti and naan . The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor. The tandoor is basically used to cook meats. Even though Hindus of India are mostly vegeatarian while Sikhs are mostly non-vegeatarian, it was popularised during Muslim reign in South Asia .

It is thought to have travelled to Central Asia and the Middle East along with the Roma people, who originated amongst the Thar Desert tribes. In India, the tandoor is also known by the name of bhatti. The Bhatti tribe of the Thar Desert of northwestern India and eastern Pakistan developed the Bhatti in their desert abode, and thus it gained the name. The tandoor is currently a very important fixture in many Indian restaurants around the world. Some modern day tandoors use electricity or gas instead of charcoal. In Armenia , It is known as a tonir which is a widely used method of cooking barbecue and lavash bread. In Georgia it is called a tone and is used for bread and kebab . History The oldest examples of a tandoor were found in the Harappa and Mohenjo Daro settlements of the ancient Indus Valley Civilization, though earlier Tandoor type ovens have been recovered in early-Harappan contexts on the Makran coast, including the mound site of Balakot. In Sanskrit , the tandoor was referred to as kandu.

The word ''tandoor'' comes from the Dari words ''tandūr'' and ''tannūr''; these are derived from very similar terms, viz. Persian ''tanūr'' (تنور), Arabic ''tandūr'', Turkish ''Tandır'' and Azeri'təndir' ' kurdish tendûr'' (which all have the same meaning as explained in the article). However, according to Dehkhoda Persian Dictionary the word originates from Akkadian ''tinûru'', and is mentioned as early as in the Akkadian Epic of Gilgames (reflexes of which are Avestan ''tanûra'' and Pahlavi ''tanûr''). As such, the tandoor may not be of Semitic or Iranian origin altogether, dating back as it does to periods before the migration of Aryan and Semitic people to the Iranian plateau and Mesopotamia . Tandoori Cuisine मुर्ग़ टिक्का ; Urdu : مرغ تکہ ; Murgh Tikka ) is a South Asian dish made by grilling small pieces of chicken which have been marinated in spices and yogurt .

It is traditionally cooked upon skewers in a tandoor and is usually boneless. It is normally served and eaten with a green coriander chutney , or used in preparing the curry Chicken Tikka Masala. Tandoori Chicken Tandoori Chicken is a roasted chicken delicacy that originated in Peshawar . Tandoori Chicken later became popular Punjabi dish during the time of the Mughal Empire in Central and Southern Asia, it is still popular throughout that area. The chicken is marinated in a yogurt seasoned with garam masala, garlic , ginger , cumin , cayenne pepper , and other spices depending on the recipe. Cayenne, red chili powder, or other spices give the typical red color. Turmeric produces a yellow-orange color. In some modern versions red and yellow food coloring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill. In many Pakistani and Indian restaurants, red Tandoori chicken is served with sliced onions and wedges of fresh lemon or lime.

India's version of barbecued chicken, Tandoori chicken is one of the most popular delicacies stemming from the North of India and has undergone years of perfection. (Wikipedia) Bangladesh in Italy: Roti and Bakarkhani, the typical bread in Dhaka Welcome to the Bangladesh Cultural Institute of Italy 7/25/2009 Roti and Bakarkhani, the typical bread in Dhaka Roti in general, is defined as an unleavened flatbread made from atta flour in Hindi, Urdu, Punjabi, Pashto, Assamese, Indonesian, Malay, Bengali, Thai, Marathi and Somali languages. Roti and its thinner variant, known as chapati, are an integral part of the Indian cuisine and Pakistani cuisine. It is particularly popular in northern India, Central India and Western India..In the Indian state of Maharashtra and some parts of Gujarat, poli and bhakri are used to denote unleavened Indian breads. (From Wikipedia, the free encyclopedia) Roti, chapatti or nan made of wheat flour is popular among the masses and parata, also made of wheat flour but fried in oil or butter oil, is popular in the homes of the rich.

Roti is usually taken with vegetables or simply with sugar or gud or just a cup of tea. Roti, nan and parata are acceptable for all meals. Not surprisingly, wheat has become an important second crop during the dry season, especially in the western region of the country. (From ) Roti/Chapati: unleavened, unsalted simple breads . This is simple, unpretentious home cooking but very satisfying, healthy and easy on the pocket book. There are also excellent for those with a yeast allergy. Rotis are made from small balls of dough that are rolled out and then partially cooked on a hot griddle and then finished directly over high heat. The high heat makes the rotis puff up into a ball. They are then lightly coated with ghee to keep them pliable until serving time. Line a tortilla basket with a napkin and keep the rotis in it. Allow 2-3 chapatis or rotis per person. This is everyday Indian bread made in most Indian homes daily.

Ingredients to make about 6: 2.5 cups chappati flour with 1 cup water at room temperature made into a dough 1 cup chappati flour in a large plate for dusting the dough while rolling it outghee for brushing the bread Method to roll out the dough: Prepare the desired amount of dough from the Basic Dough recipe. After resting for 2-2 1/2 hours, knead well. Divide the dough into peach-size balls. On a lightly floured surface, flatten one ball of dough with your hand. Using a rolling-pin, roll out the dough into a thin,round patty, about 5 inches in diameter. Roll from the center, turning patty several times to prevent sticking. Try to make the edges slightly thinner than the center. As you cook the chappati/roti, one could be rolling out the next, rather than shaping all of the chapatis at one time. Method of cooking the chappati or roti: preheat a cast-iron tawa over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the tawa. When the color changes on the top and bubbles appear, turn it over.

When both sides are done, use kitchen tongs (chimta) to remove the chapati from the skillet. Gas Stove: if you have a gas stove, hold the cooked chapati over a medium flame and it will puff up immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked. Electric Stove: if you have an electric stove, chapatis can be encouraged to puff by pressing them with a clean kitchen towel after the first turn on each side. Repeat the shaping and cooking process until all chapatis are cooked. To keep the chapatis warm as they are cooked, place them in a towel-lined bowl and fold over the sides of the towel. Serve hot, either completely dry or topped with a small amount of ghee or butter. Roti recipe in video: Bakarkhan - History, the typical bread in Dhaka Sagar Singh Rawat liked the bread and decided to change the recipe based on his own tastes.

Eventually, it grew to become very popular, and was known as "Sagar's Bread" Baking Methods In the past, the Bakarkhaniwalas (bread-makers) used to light their Tandoor ovens around midnight in order ot have their product available by morning. Bakarkhani dough of white flour and mawa thoroughly mixed and kneaded for hours before stretching thin by hand over the entire span of wooden board. Then after spreading ghee over it, flour is strewn on. It was folded and process repeated several times. After sizeable numbers of such small dough are ready, they are made into roti on the board and sesame (teel) seeds are spread on it. The rotis are then put inside the tandoor. During the process of baking, pure milk is sprinkled on them twice. This is the story of making pure bakarkhanis. But now in place of ghee and milk, molasses solution is added so that the bread turns reddish. Dhakai style Hakim Habibur Rahman in his book Dhaka pachash barash pahley published in the 1940’s gives a detail account of the variety of original food items of Dhaka and its preparation.

He said, the unique feature of Dhaka was that though rice is the staple food, the varieties of roti (bread) available were simply amazing and every roti has a history and ancestry of its own. Shirmal has basic ingredients of flour and semolina (suji), Persian background, it was soft and thick, whereas, Bakarkhani made of white flour and mawa is thin, crisp and melts down in mouth, it is known as sukha ruti. Other Types of Bakarkhani Cheese bakarkhani was another delicacy. In every fold, instead of ghee and flour ‘mohanbhog’ mishti or semolina (suji) halwa was used. These breads known as ‘bhigaroti or bhijaroti’ are sent on ‘dalas’ (high rim trays) dipped in creamy milk with almond and raisins from the house of the bride to the groom as part of a traditional matrimonial ritual. Soon other men joined in this trade, bidding goodbye to quality and hygiene of the food and this business came to an end.

The Legend of Bakarkhani Nazir Hossain, a local of Dhaka gives an interesting story about naming of Bakarkhani in his book Kingbadantir Dhaka. The story goes in 1700 A.D. when Murshid Quli Khan came to eastern Bengal after obtaining the title ‘Dewan’ (chief officer), he brought along with him Aga Bakar Khan as a small boy. Aga Bakar grew up as a great warrior and during the reign of Nawab Shiraj-ud-Doula held a crucial role in the then Bengal politics. Aga Bakar was appointed the commander of military forces in the Chittagong district and his amour was a 'nartaki' (dancer) of Arambag called ‘Khani Begum’. However, Ujir-e-ala (minister) Jahandar Khan’s wicked son Kotwal Jainul Khan also had an eye for Khani Begum. One day jainul Khan attempted to take away Khani Begum by force. Learning this Aga Bakar went hastily for her rescue. There was a fight and Jainul Khan fled.

A rumour spread that after assassinating Jainul, Aga Bakar had hidden his dead body. Both Khani Begum and Aga Bakar were arrested and taken to Murshid Quli’s court. As neutral judge Murshid Quli Khan gave the death sentence to Aga Bakar and put in the cage of a tiger. He fought valiantly with the animal for his life and eventually succeeded in killing it and escape. On the other hand, Jainul abducted Khani and fled to the forests of South-East Bengal. In search of Khani Begum, Aga Bakar Khan headed towards ‘Chandradip’ accompanied by his commander Kala Gazi. When Jainul saw that he had no hope for survival he plunged his sword into Khani Begum's chest and Aga Bakar reached the spot only to find his beloved dying. After the death of Khani Begum, Aga Bakar almost lost his mind. He stayed in Chandradip which he eventually took under his possession besides Selimabad and Buzurg Umidpur (Bakarganj named after Baker presently in Barisal).

On Murshid Quli Khan’s order, Aga Bakar had to wed to a respectable Shia family who gave birth to two sons Aga Sadek and Mirza Mehdi. Aga Baker was subsequently killed in a battle by his conspirators; his mutilated body was buried in old Dhaka in the field Aga Sadeq Maidan. Though Aga Bakar got married, he never forgot Khani Begum, and this he proved by naming the specially prepared bread 'bakar-khani' roti thus making his love a part of legend. Tandoor A tandoor (Hindi: तन्दूर, Urdu: تندور) is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in Turkey, Iran, Pakistan, Afghanistan, the Transcaucasus, the Balkans, the Middle East, Central Asia as well as India and Bangladesh. The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself, thus exposing the food to both live-fire, radiant heat cooking, and hot-air, convection cooking.

Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven, The tandoor is used for cooking certain types of Afghan, Pakistani and Indian, foods such as tandoori chicken, chicken tikka and bread varieties like tandoori roti and naan. The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor. The tandoor is basically used to cook meat while Hindus and Sikhs of India are mostly vegeatarian so it was popularised during Muslim reign in South Asia. It is thought to have travelled to Central Asia and the Middle East along with the Roma people, who originated amongst the Thar Desert tribes. In India, the tandoor is also known by the name of bhatti.

The Bhatti tribe of the Thar Desert of northwestern India and eastern Pakistan developed the Bhatti in their desert abode, and thus it gained the name. The tandoor is currently a very important fixture in many Indian restaurants around the world. Some modern day tandoors use electricity or gas instead of charcoal. In Armenia, It is known as a tonir which is a widely used method of cooking barbecue and lavash bread. In Georgia it is called a tone and is used for bread and kebab. (From Wikipedia, the free encyclopedia) Posted by Bangladesh Cultural Institute of Italy at India | One Bite at a Thyme One Bite at a Thyme Food Feeds the Body; Good Food Feeds the Soul! Explore the World Through Food, "One Bite at a Thyme"! Navigation by Krishna Vma Tandoori Chicken (Tandoori Murgh) I have told you about the method of cooking known as Tandoor, and taught you how to make a spice blend for this called Tandoori Spice Mixture. Now, I will teach you how to make a dish using the Tandoor cooking method, with the Tandoori spices; Tandoori Chicken. Chicken is a VERY versatile meat!

It is a great ‘carrier’ for flavours. There are so many ways to cook it, you can have chicken every day of the week and never have it the same way twice. Before we begin, a note about lemon and limes. Lemons are yellow and larger than their smaller, green counter parts – limes. Often, people outside the West get these two fruits confused, thinking a lime is a lemon that is not fully grown and rippened. While they are both citrus fruits, they truly are not the same fruit. They taste quite different but complement each other very nicely, which is why they are often used together. Lemons are very sour to the mouth but have a fresh, bright taste and feeling to the senses. Limes are sour and tart, giving it a fresh and slightly savoury sensation. Be sure to use lemons, as the recipe calls for; do not exchange limes for lemons. This will change how the final product tastes. For this recipe, you can use any portions of the chicken you prefer, however, it is worth noting that traditionally leg and thigh portions are used. I personally prefer to use breast meat as I am not fond of the leg portions.

Leg meat is a darker meat in colour and has a heavier flavour because this is the most used portion of the chicken.

Preparation Time: 4 -24 hours (Marinading) Cooking Time: 8 -15 minutes Servings: 4 (1 breast per serving x 2 breasts, 2 thighs or 2 legs per serving = 4servings) INGREDIENTS 2 – 2.5kg Chicken, portions or whole chicken to cut up your self 2 tsps Kashmiri red chilli powder 2 hot Green Chillies, roughly sliced 3 tbsps Lemon juice 1 tsp Salt425ml/1 pint Plain Yoghurt 2 tbsps Ginger paste 2.5cm/1in Piece Fresh Root Ginger, crushed -OR- 4 tsps Garlic Ginger paste 1/2 tsp Garam Masala powder 1/2 tsp Chaat Masala 3 tbspn Yellow + 1 tbsp Red Food Colouring Drops, mixed together in a glass, no water Butter to baste 1/2 Onion , cut into rings to serve 2 Lemons, cut into wedges to serve DIRECTIONS Cut two deep slits crossways on the meaty parts of each leg and breast piece. The slits should be to bone.

Apply a mixture of one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. Meanwhile, combine the remaining Kashmiri red chilli powder, remaining lemon juice, salt, 2 tablespoons of the yoghurt, garlic, ginger, chillies and garam masala in a blender until smooth. Pour into a large bowl or zipper lock bag, add the remaining yoghurt to the mixture, and combine well. Put the chicken and all its accumulated juices into the large bowl or bag. Rub the marinade into the slits in the meat, then cover the bowl with cling film or zip the bag closed (make sure it is fully sealed) and refrigerate. You can marinade the chicken for 4 to 24 hours. If you are cooking this on a BBQ grill, you will need to preheat the grill according to manufacturer’s instructions. Otherwise, preheat the oven grill/broiler. Mix the red and yellow food colouring, it should become orange. Remove the chicken pieces from the marinade, shaking off the excess, and lay them in a single layer in another bowl. Pour the colouring over the chicken, turning to fully coat.

Discard the leftover marinade. If you are cooking this in an oven, lay the chicken on a baking tray. Otherwise, lay the pieces on the grill rack. Either way, being sure the pieces are not touching. Cook for 8-10 minutes, and baste with butter. Breasts cook more quickly than the legs. Cook for additional 5-7 minutes, and then check to see if the chicken is cooked through; you can check whether they are done by piercing the chicken in the thickest part with a fork. The juices will run clear but the flesh should still feel springy to the touch. Place chicken on a serving plate and sprinkle chaat masala powder. Serve with onion rings and lemon wedges. The lemon wedges can be squeezed over the Tandoori Chicken if desired. Did You Know…. While chicken is the traditional food that this marinade is used with, it can be used for a variety foods. You can also marinade and roast pork, paneer, or potatoes. Experiment with using the marinade for various meats and vegetables. You are sure to find many wonderful ways to use this Tandoori marinade to perk up your meals. Share me!

Masala Spices In Indian cuisine, traditionally, a Tandoor is a clay oven used to roast and smoke foods at the same time. It is shaped like a large clay pot with the hot coals at the bottom. The product of the Tandoor is called Tandoori, as in Tandoori Murgh (Tandoori Chicken). Masala means spice or spices in Hindi, so Tandoori Masala means Tandoori spices. It is similar to BBQ in that there is a method to the process, and specific ingredients are used to produce the Tadoori food. One of the required ingredients is spices. You could use each spice individually, but why do that when you can make a masala blend and keep it on hand. Tandoori is a very flavourful way to prepare meats. It is one of the most popular forms of non-vegetarian fare in India. Tandoori food is such a large part of the Indian cuisine, it is served at home, restaurants, large functions, festivals and as street food. It is not expensive and not complex to prepare and make. Making your own masala at home increases the flavour punch and makes the process fast, easy and possible any time.

Most of the spices will be available at any supermarket, the Kashmiri Chilli Powder will be available at any market that sells imported foods and spices. • PREP 5 mins Roast all the spices in a dry skillet until they begin to smoke. Stir and watching carefully all the while. Do not allow the spices to burn. Once the spices begin to smoke, quickly remove them from the heat and carefully pour / dump the roasted spices from the hot skillet onto kitchen paper to cool. Carefully transfer the mixture of powders and whole spices in a spice grinder or clean coffee grinder. Grind until the whole mixture is a fine powder. Place the spice mixture in an air tight container. The Tandoori Masala will remain fresh for up to a month. To increase the shelf life to two months, refrigerate. Did You Know… Although traditionally Tandoori food is made in a Tadoor clay oven, modern appliances reign. Most Tandoori chicken is prepared in an electric Tandoor or in an oven under the broiler elements. The electric Tandoor is simply a stand alone grill/broiler. Share me! Tandoor Oven All countries have their own variations for cuisine and cooking methods.

Using fire, and charcoal have been a standard way to cook for millennia . The methods of containing the fire and charcoal vary. In many South Asian and Middle Eastern countries, a tandoor is used. What is a Tandoor? A Tandoor is one of the original forms of cooking over charcoals. Traditionally, it is made of clay in the shape of a large pot. Modern Tandoor’s are an upright cylindrical shape. Tandoor also has a lid, which is used to partially cover the oven during cooking if a temperature increase is needed. When the Tandoor no longer needs to be lit, it is fully covered to suffocate the fire. This is also a safety feature. How Does a Tandoor Work? Once lit, the heat from the fire and burning wood or charcoal is absorbed by the walls of the Tandoor. The hotter the fire, faster the wood burns, and as a result, the faster the walls heat. Eventually, the heat rises to 650º F and the surface becomes ‘white hot’. The temperatures can reach an amazing 900º F.

It is common for a Tandoor to be lit for anywhere from several hours to days and is used to cook meats and certain breads. Once the surface becomes white hot, the burning of the wood is stopped, and the coals are used. The heat absorbed by the walls radiates and the combination of radiant heat from the walls and direct heat from the coals creates a combination of baking, roasting and grilling the meat simultaneously. There are modern tandoors that use electricity or gas rather than of wood or charcoal. What are Some of the Most Famous Indian Foods Cooked in a Tandoor? If food is cooked in a Tandoor, it is known as Tandoori, such as Tandoori Chicken. This is the most popular and famous of the foods that are cooked in a Tandoor. This Indian dish is eaten world wide. Meant is the most common item to be cooked in a Tandoor. The meat, such as chicken, beef, lamb, and fish , is spiced, prepared according to the recipe being used, and then skewered and suspended over the hot coals. Chicken Tikka, Bajari Kabab, and Reshmi Kabab are also populare Tandoori dishes.

Breads are also prepared in the Tandoor. Naan is traditionally cooked on the internal walls of a Tandoor. Is India the Only Country that Uses the Tandoor? The Tandoor has been used for centuries for cooking in Iran, Turkey, Afghanistan, the Balkans, the Transcaucasus, Central Asia , the Middle East, Bangladesh, India and Pakistan. The tandoor use in India was popularised during Mogul (Muslim) reign in South Asia. The word tandoor is a Hindi word used in India, the same oven is also known by other names in other cultures. For example, in Armenia it is called a tonir and in the Republic of Georgia, it is called a tone. Through out the world, there are so many different methods of preparing food, and cooking it. Experiencing other cultures, and their cuisine can be a wonderful, fulfilling experience. Indian cuisine is among these cuisines that offers a wonderful spectrum of taste, textures, colours and sensory pleasures. Tandoor cooking is just one of these wonderful methods to produce the taste sensations. Did You Know…. You can make Tandoori chicken at home in your oven, using the oven and grill/broiler.

While the results wont be exactly like one gets from a Tandoor, it will still produce a tasty product if correct methods and a good recipe are followed. I will be posting a recipe for a Tandoor spice mixture, as well as a recipe and method for making Tandoori Chicken at home. Share me!

Question: In India, Turkey, Iran, Pakistan, Afghanistan, the Transcaucasus, the Balkans, the Middle East, Central Asia, Burma and Bangladesh, what is a tandoor (also known as a tonir and a tone) used for?
Answer: Cooking