TANDOORI CUISINE - A BRIEF INTRODUCTION
Welcome to the exotic world of tandoori cuisine. We understand your penchant towards traditional Indian tandoori food. Our association with Tandoors dates back to the Mughal era, though evidences claim existence of Tandoors even in the Indus Valley Civilization. Tandoori cuisine has always been high on priority of the connoisseurs of exquisite food. From tikkas to seekh kababs to breads, the char-grilled flavour of sumptuous food cooked in a tandoor is truly divine.
Ingredients
• Chicken whole1 • Kashmiri red chilli powder 2 teaspoon • Lemon juice 3 tablespoons • Salt to taste • Yogurt 1 cup • Ginger paste 2 tablespoons • Garlic paste 2 tablespoons • Garam masala powder 1/2 teaspoon • Olive oil to baste2 tablespoons • Chaat masala 1/2 teaspoon
PREPARATION
Make incisions with a sharp knife on the chicken breast, legs and thighs. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator.
COOKING
Thread the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) for ten to twelve minutes, or until almost done. Baste chicken with a little oil and cook for another four minutes. Remove and set aside. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.
