Tandoori Chicken (2/10)

While we are at chicken, there is one more dish to be added to the top favorites of Punjab. Tandoor is a cylindrical clay oven, traditionally reserved for cooking naan and rotis. However, this delicacy known with the name of Tandoor is an invention that made tandoors much more precious because there are multiple ways to cook roti, none so far to make this aromatic, delightful dish. Chicken is marinated in yogurt and an array of spices and is then placed in the deep, hottest part of the tandoor to cook. Although regular ovens are also being used to cook this dish, but the taste that comes out of the direct fire, and the blend of spices that result purely because of the tandoor is impossible to replicate. A prime combination of the local flavors, the marination for Tandoori Chicken requires garlic, fresh red chillies, ginger, lemon, cinnamon, cumin, coriander, paprika, broccoli, and garam masala.

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