WimmerMercier617

Traditionally, tandoori meals are prepared in a tandoor, a square shaped clay oven with a little fire in the bottom. The warmth rises gradually but eventually reaches a much higher temperature than the usual barbecue.

A tandoor is normally used to prepare naan bread, foods and kebabs (meat or paneer). The bread is stuck to the factors, the kebabs stood vertically and full chickens rested on a grid over the fire.

For domestic cooking, a tandoor isn't really convenient but the meat dishes could be produced on a barbeque or in the stove. The bright red appearance of tandoori meats which you could see in Indian restaurants is made by a food dye which really isnt essential to enhance the look of one's tandoori dishes.

I have a fantastic fondness for tandoori style food. It has taste, without having to be "hot" or saturated in calories or too filling. In if something a little different is fancyed by you, fact it is an ideal dish summer or winter. As an advantage, it does not just take hours to prepare. Of course you can take all the energy from it and use a pre-prepared mixture, but I think they've less taste and they are cant used by you for whatever else, whereas if you use the individual herbs, other dishes can be made by you as well.

You can simply make tandoori chicken (whole), tandoori lamb chops (pig could be more unusual, but theres number reason why you shouldnt put it to use, if you choose) and lamb tikka (kebabs) but our favourite is chicken tikka since its so quick so heres my very own formula.

This recipe serves two people - grow it for as numerous people as you would like.

Elements

2 Chicken breasts

1 small container Greek yogurt

1 teaspoon ground cumin

1 teaspoon ground coriander

tsp ground turmeric

Teaspoon ginger dust

tsp 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 grains and garlic into the yogurt. You may use low fat yogurt if you prefer. Because it can be quite over-powering you can also use clean ginger or ginger substance from the jar in place of ginger dust but go easy on the quantity.

Now you may also blend in the salt and lemon juice but if you do so, dont keep the chicken to marinade for significantly more than about 20 minutes or it will become very dry when cooked. Add the lemon juice and salt just before you prepare the meal, if you want to marinade it for an extended time or spread on to offer.

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

For a light meal, serve with salad, pitta or naan bread and lemon wedges or for some thing bigger with rice and dahl. TM