What is Tandoori ?

Answer 1

Tandoor
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An Indian chef places bread into a modern tandoorA tandoor is a cylindrical clay oven used in Punjab region, northern India and Pakistan in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480°C (900°F). It is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature.

The oldest example of a tandoor was found in the Harappa and Mohenjo Daro settlements of the ancient Indus Valley Civilization. In Sanskrit, the tandoor was referred to as kandu. The word tandoor comes from the Urdu words tandūr and tannūr; these derive from the Persian tanūr, which comes from the Arabic word tannūr, from which the Turkish word Tandır and the Azeri word təndir (which has the same meaning as explained in the article) originate. It is used for cooking certain types of Indian and Pakistani food, such as tandoori chicken (pronounced thon-dhoo-ree chicken) and bread varieties like tandoori roti and naan. (The word tandoori is the adjective form.) It is also known as a tonir in Armenian which is a widely used method of cooking barbeque and lavash bread.

The tandoor is also known by another name of 'Bhatti' in India. 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 of Bhatti. It is thought to have travelled to Central Asia and the Middle East along with the Gypsies or Roma, who originated amongst the Thar Desert tribes.

The tandoor is currently a very important fixture in many Indian restaurants around the world. Food cooked in a tandoor retains all the juices and taste inside and hence is considered very healthy. Many people have installed a tandoor in their homes for making bread and kababs. Some modern day tandoors use electricity or gas instead of charcoal.

Contents [hide]
1 Tandoori Cuisine
1.1 Chicken Tikka
1.2 Tandoori Chicken
2 See also



[edit]
Tandoori Cuisine
[edit]
Chicken Tikka

Chicken Tikka ready to be served or used in a Chicken Tikka Masala.
Tandoori chicken is a popular dish in Punjabi cuisine.see main article, Chicken Tikka
Chicken tikka (Hindi: मुर्ग़ टिक्का; / mugɣ ʈikkɑː /) is a South Asian dish made by baking small pieces of chicken which have been marinated in spices and yogurt. It is traditionally made on skewers in a tandoor (Indian clay oven) and is usually boneless. It is typically eaten with a green coriander chutney, or used in a Chicken Tikka Masala.

[edit]
Tandoori Chicken
see main article, Tandoori Chicken
Tandoori Chicken is a chicken dish dating back to the time of the Mughal Empire in Central and Southern Asia, it is still popular throughout that area. It has gained popularity even among people whose religion forbids the consumption of meat (Hinduism/Sikhism) in India. The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally quite hot. Cayenne, red chili powder, or other spices give it its 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 Indian restaurants they serve the red Tandoori chicken with sliced onions. It is India's version of barbecued chicken and being one of the most popular delicacies stemming from the North of India it has survived years of perfection. The Tandoori chicken when served should be accompanied by freshly cut onions, and wedges of fresh lime.

Grilling the Indian Way

Answer 2

It's an indian dish.

Tandoori Chicken I
Submitted by: Martha
Rated: 4 out of 5 by 11 members Prep Time: 20 Minutes
Cook Time: 1 Hour Ready In: 9 Hours 20 Minutes
Yields: 4 servings

" Yogurt and lemon mix with tandoori spice--a blend including cumin, ginger, turmeric and red pepper--for a tart, rich, slightly hot marinade and baking sauce in this traditional Indian dish."
INGREDIENTS:
1 (2 to 3 pound) chicken,
skinned and quartered
2 tablespoons lemon juice
1 teaspoon salt
4 teaspoons ground allspice 2 tablespoons plain yogurt
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons distilled white
vinegar

DIRECTIONS:
1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt.
2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.

Answer 3

factors: 4 skinned chicken Quarters 2 tblsp Lemon Juice (Nimbu Ka Raas) a million Garlic Clove (Lasun) a million inch piece peeled and coarsely chopped clean Ginger (Adrak) a million green chilli (Hari mirch) a million tblsp Water 4 tblsp organic Yogurt (Dahi) a million tsp Grouna Cumin (Jeera) a million tsp Garam masala a million tsp Paprika a million tsp Salt (Namak) some drop of Yellow nutrition Colouring 2 tblsp melted Ghee For garnishing: Lemon Wedges Onion (Pyaj) earrings a thank you to make tandoori chicken: Make 3-4 cuts in each and each chicken quarter utilizing a knife. positioned the chicken in an ovenproof dish. combine lemon juice. Rub it into the incisions. conceal it. permit it marinate for greater or less half-hour. combine garlic, ginger and green chilli and water in a blender. Grind to make a tender paste like mixture. combine the paste to yogurt, floor cumin, garam masala, paprika, salt, nutrition colouring and the melted ghee. combination all the factors properly. unfold them over marinated chicken products. Coat the products with the yogurt marinade. conceal it. permit it marinate at room temperature for greater or less 5 hours. turn once or twice optimal. place chicken in a oven at 325 F. permit it roast for a million hour. Bast oftentimes and turn as quickly as. The chicken would desire to be mushy and a brilliant form of of the marinade would desire to be evaporated. Then grill the chicken over warm charcoal. Garnish it with lemon wedges and onion earrings.

Answer 4

Tandoori is the wife of Mr. Tandoor. a female version of tandoor

Answer 5

my favorite indian dish, good and spicy espically w/ jasmine rice yum yum!!!

Answer 6

SPICY MEAL FROM INDIA.ASK ON THE INDIAN SIDE