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Tandoori, typical aromatic mixture of the Indian tradition, suitable for flavoring chicken, but as mentioned it is also possible to cook white meats and vegetables. With an aromatic but spicy taste, with a completely natural reddish complexion due to the composition of other spices.
coriander, turmeric, chilli, pepper, cumin, nutmeg.
Tandoori Masala is a blend of traditional Indian herbs and spices, and takes its name from the typical clay oven used to cook typical Indian dishes, the Tandoor, an oven made of clay with the typical inverted bell shape. This oven is usually used to cook bread, vegetables, and chicken pieces tandoori tikka and whole Tandoori.
Tandoori is a dry cooking method that requires a long marinade of yogurt and spices to soften and add liquid to the food to cook it evenly.
Origins and historical notes:
Tradition has it that the history of the dish dates back to Kundan Lal Gujral, an Indian who opened a restaurant, the Moti Mahal in Peshawar, before India was colonized by Great Britain[unsourced].
Looking for new recipes, Gujral would have tried to cook the chicken in a tandoor, generally used for cooking unleavened bread naan. Tandoors are particular clay ovens, shaped like an inverted bell and buried, at the base of which burns a wood or coal fire that can reach 480º.
Gurjal was the first to be able to cook chicken in this type of oven, making the outside of the piece of meat crispy and keeping the inside soft and succulent. After the decolonization of India in 1947, Punjab was divided and the areas to the east of the state became part of India, while the areas to the west became part of Pakistan.
The city of Peshawar then came under Pakistani rule and Gujral, like many other Hindu refugees, fled the riots by fleeing to India and then moving his restaurant to Delhi changing its name to Daryaganj. Chicken tandoori so impressed the Indian Prime Minister, Jawaharlal Nehru, that he made it a regular dish at official banquets.
Since then, many important people visiting the Indian government have been able to taste this dish, including American presidents Richard Nixon and John F. Kennedy, Soviet leader Nikolai Bulganin and Nikita Khrushchev, the King of Nepal and Mohammed Reza Pahlavi, Shah of Iran.
Use in cooking: chicken tandoori ingredients: Chicken thighs and drumsticks 1 kg Plain white yogurt 150 g Tandoori 100 g Garlic and ginger spice 10 g Curry 2 g S Lemon juice ½ Fine salt to taste.
PREPARATION: To prepare the chicken tandoori, start by removing the skin from the chicken thighs and drumsticks; alternatively you can use other pieces of chicken that you prefer, such as breast or wings. Once skinned, place the chicken in a low and wide container. Prepare the tandoori marinade: in a bowl place the tandoori paste and the garlic and ginger paste, ingredients that you can find in ethnic shops.
Mix everything with the plain yogurt and add the juice of half a lemon. Finally add the curry and adjust the salt if necessary then mix everything well and pour the marinade obtained on the chicken, which must be completely covered by it. Cover the bowl with cling film and leave in the refrigerator to marinate for 24 hours.
After this time, take the chicken and place the pieces on a baking tray, covered with baking paper, well spaced apart. Bake in a preheated static oven at 230 ° for 40 minutes (if fan oven 200 ° for 35 minutes). Bake the tandoori chicken, which will be nice and crispy on the outside, remove from the pan and serve on a bed of salad or accompanied by pilaf rice! Store the tandoori chicken in the refrigerator for 2-3 days covered with cling film and reheat in the oven before serving. You can freeze it cooked and defrost it when you need it.
Data sheet
Specific References
Tandoori, typical aromatic mixture of the Indian tradition, suitable for flavoring chicken, but as mentioned it is also possible to cook white meats and vegetables. With an aromatic but spicy taste, with a completely natural reddish complexion due to the composition of other spices.
coriander, turmeric, chilli, pepper, cumin, nutmeg.
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Star anise
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cinnamon
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chili threads
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mint / catmint
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Bourbon vanilla pod
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chervil
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star anise, cloves, cinnamon, Sichuan pepper, fennel.
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nettle
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ginger, cumin, coriander, turmeric, cinnamon, nutmeg, black pepper, cloves, hot paprika.
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Japanese horseradish 70.3%, MUSTARD, turmeric, wasabi japponica, corn starch, antioxidants E300, natural color E133.
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green coriander, turmeric, leek, parsley, ginger, garlic, brown sugar, kummel, fenugreek, pepper, dill, chili, onion.
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coriander
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cloves
