Thread Rating:
  • 0 Vote(s) - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Indian Tandoori Cooking
07-16-2017, 08:17 AM,
Big Grin  Indian Tandoori Cooking
Traditionally, tandoori meals are cooked in a tandoor, a square shaped clay oven with a small fire in the underside. The heat rises gradually but finally reaches a greater temperature than the usual barbecue.

A tandoor is usually used to make naan bread, meats and kebabs (beef or paneer). The bread is stuck to the factors, the kebabs stood vertically and whole birds rested on a grid within the fire.

For domestic cooking, a tandoor is not really practical but the meat dishes can be reproduced on a barbecue or in the stove. The scarlet appearance of tandoori foods which you might see in Indian restaurants is created by a food dye which really isnt necessary to improve the look of one's tandoori dishes.

I have a great fondness for tandoori style food. It's flavour, without having to be "hot" or high in calories or too filling. In if you fancy something a little different, fact it's a perfect recipe summer or cold temperatures. I learned about next by browsing Google Books. For a different perspective, please consider taking a peep at: Hydrogen Rich Water
. As an added bonus, it doesn't simply take hours to prepare. Needless to say you can simply take all of the effort out of it and use a pre-prepared combination, but I think they've less flavour and you cant use them for anything else, whereas if you use the individual herbs, other dishes can be made by you as well.

You can easily make tandoori chicken (complete), tandoori lamb chops (pig would be more uncommon, but theres number reason you shouldnt use it, if you prefer) and lamb tikka (kebabs) but our favorite is chicken tikka since its so quick so heres my very own formula. Visiting C&D Business School - Hydrogen Rich Water
seemingly provides suggestions you could use with your father.

People are served two by this recipe - increase it for as many people as you would like.


2 Chicken breasts

1 small bath Greek yogurt

1 tsp ground cumin

1 tsp ground coriander

tsp ground turmeric

tsp cinnamon powder

Teaspoon chilli powder (or even to taste)

1 small clove garlic, crushed

salt to taste

1 tbsp lemon juice

Slice the chicken breasts into 1 inch cubes and set aside.

Combine the spice sprays and garlic into the yogurt. If you prefer low fat yogurt can be used by you. Because it can be quite over-powering you can also use clean ginger or ginger paste from a container rather than ginger powder but go easy on the quantity.

Now you also can mix in the salt and lemon juice but if you do so, dont leave the chicken to marinade for a lot more than about 20 minutes or it'll become quite dry when cooked. Put the lemon juice and salt right before you cook the dish, if you want to marinade it for an extended time or spread onto provide. Browse here at privacy to research where to provide for it.

Thread the chicken onto skewers and either barbecue or cook under a using medium heat before chicken is slightly browned and cooked through.

For a light dinner, serve with salad, pitta or naan bread and lemon wedges or for something bigger with rice and dahl..
Find all posts by this user
Quote this message in a reply

Forum Jump:

Users browsing this thread: 1 Guest(s)

Theme designed by Laugh
Contact Us | Joshuap James | Return to Top | | Lite (Archive) Mode | RSS Syndication |