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Tandoori Chicken
Tandoori Chicken

Gotowanie nie polega na dokladnych wyliczeniach ani na dokladnych technikach, zamiast tego jest "sztuka z sercem", ktore w pewnym sensie podaza za przepisem, w miare mozliwosci przyblizajac i dostosowujac sie do niego. Jesli pomidory nie sa dostepne, znajdz zastepstwo. To samo dotyczy np kurkumy, kminu, kolendry lub czegokolwiek innego. Brak jakis przypraw czy nie moze byc przeszkoda dla ciebie i twojego idealnego posilku.

Nie boj sie improwizowac.

Gotowanie obejmuje kochanie siebie i tych dla których gotujesz. Chodzi o nauk? sztuki tworzenia czego? absolutnie pi?knego, podobnie jak rodzicielstwo.

Moje badania nad kurczakiem Tikka doprowadzi?y mnie do jego oczywistego kuzynia, kurczaka Tandoori i chcia?bym wyja?ni? Wam oczywiste nieporozumienia jakie s? mi?dzy tymi potrawami. Owszem sk?adniki tych da? s? podobne ale to nie s? te same potrawy.

Kurczak Tandoori ma wi?cej przypraw, a jego tradycyjne przygotowanie odbywa si? w tradycyjnym, glinianym piecu Tandoor, pod czas gdy Tikka przygotowywana jest w typowym domowym piekarniku lub na komercyjnym grillu.

Tandoori cooking originated in ancient Harappa and Moenjodaro; it is also widely believed that tandoors, dating back almost 2500 years, were unearthed in Rajesthan, India.

New York Times writer, Steven Raichlen, discusses the origin of the tandoor and its spread to the world in his article titled, A Tandoor Oven Brings India's Heat to the Backyard;

The first tandoors were used to bake flatbread, a tradition that survives in the sub-continental roti, Afghan naan and Turkmen chorek.

Soft white balls of yeasted dough are rolled into flat cakes, which are draped over a round cloth pillow called a gadhi and pressed onto the hot inner walls of the tandoor, where they puff, blister and brown in minutes, [that is how naan is made in Pakistan and India].

The searing heat and smoke, and moisture-retaining properties of the tandoor, make it equally effective for roasting meat on vertical skewers, a delicacy mentioned by the Indian surgeon Sushruta as early as the eighth century B.C. Shah Jahan, the Mughal emperor who built the Taj Mahal, held the tandoor in such high esteem he had a portable metal model constructed to take on his travels, [to make his favourite chicken and lamb dishes].

In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence.

Tandoor cooking uses four distinct techniques. Direct heat rises from the charcoal, a process akin to grilling. The hot clay walls of the oven cook bread, similar to griddling or skillet-roasting. Radiant heat in the belly of the tandoor produces results similar to convection baking. And smoke, which occurs as the marinade and meat juices drip onto the hot coals, adds fragrance and flavour.

Originally, meat was not cooked in Indian tandoors because it was difficult to achieve sufficient succulent tenderness. However, under the process of meat tenderising ingredients such as lemon juice, yogurt, raw papaya and raw pineapple, meat was introduced to the heat of the tandoor.

It is claimed that the modern day Tandoori Chicken is the brainchild of Kundan Lal Gujral. Gujral was born in Chakwal and his idea for the new ageTandoori Chicken was introduced to the subcontinent in pre-partition Peshawar.

Though it is to be noted that chicken and lamb were being made in the tandoor from the time of Moghul Emperor Jahangir, the ingredients, however, were different from the ones used in tandoori chicken by Gujral.

Prior to 1947 Gujral owned a restaurant in the part of the subcontinent that falls, currently, in the Pakistani territory, and at the time of partition he wrapped up his business and moved to Delhi.

The tandoori chicken recipe I share with you today is by my favourite chef, but I’ve tweaked it just a tad. Here it is, from my kitchen to yours.


1 chicken (whole) with barbeque cuts (skin off)
½ cup yogurt
2 tsp. red chili powder (or to taste)
Salt to taste
3 tbsp. lemon juice
¼ tsp. black pepper powder
½ tsp. carom seeds, 1 tbsp. coriander seeds, 1 tsp. cumin seeds, roasted and grinded
½ tsp. turmeric
½ tsp. garam masala
1 tbsp. fresh ginger garlic
¼ cup oil


Mix all ingredients, rub the marinade on chicken and let sit for 4 to 5 hours. Preheat the oven to 400 degrees F.

Set the chicken on the rack of the basting pan and bake, let the oil and juices drip on to the basting pan. Fifteen minutes into the oven, remove entire chicken and pan, pour collected juices and oil in a bowl and baste the chicken.

Set chicken back in the oven, and baste chicken every 10 minutes for the next 30 minutes.

Once tender, set in platter, pour juices on chicken and serve with hot naan, sliced onions soaked in lemon juice or vinegar and a side of raita.

Post on : wrz 11, 2017
Post in : Blog
Author : Jagtar Singh

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