Indian traditional cookery is not complete without dishes made in a Tandoor. It is a cylindrical clay oven used in Transcaucasus, the Balkans, the Middle East, Pakistan, India and Bangladesh, in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480°C (900°F), and it is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. Any food cooked in a tandoor is called tandoori. Tandoor is used for cooking certain types of Irani, Indian and Pakistani food, such as tandoori chicken and bread varieties like tandoori roti and naan.
The chicken is marinated in yogurt, and seasoned with tandoori masala. It is traditionally moderately hot, but the heat is toned down to a "mild" taste level in most Western nations. Cayenne pepper or red chili powder, or other spices give it the red colour. Dishes made in the tandoor. Chicken tikka is a Northern Indian & Bangladeshi dish made by grilling small pieces of chicken which have been marinated in spices and yogurt. It is traditionally made on skewers in a tandoor (Indian clay oven) and is usually boneless.
It is normally served and eaten with a green coriander chutney, or used in a preparing the curry Chicken Tikka Masala. Chicken Tikka Servings 4-5 Ingredients 1 Boneless Chicken Breast 1 tsp Crushed Ginger 2 cloves Crushed Garlic 3 tbsp Lemon Juice 1/2 tsp Turmeric 1 tsp Chili Powder 1/4 tsp Curry Powder 1/2 tsp Salt 1 tbsp Oil 2/3 cup Plain Curd 1/4 tsp Garam Masala 1/4 tsp Coriander 1/4 tsp Corn Starch Preparation * Cut the chicken into cubes * Mix all of the ingredients together. Let the chicken marinate for 3-4 hours. * When it's ready to go, heat up the grill and grill the chicken on skewers. * While they're grilling, take 1/2 cup of the marinade and put it in a small saute pan.
* Before heating it, mix in 1/4 tsp corn starch. * Heat the sauce until it thickens and then let it bubble for a while. Set that aside until the chicken is done.
Chicken Tandoori Servings 4-5 Ingredients 4 Chicken Drumsticks 4 Chicken Thighs 1 Diced onion 2 tbsp Crushed Ginger 5 cloves Crushed Garlic 2/3 cup Plain Curd 1/4 cup Lemon Juice 1/2 tsp Turmeric 1 tsp Chili Powder 1 tsp Cumin Powder 1/4 tsp Ground Cinnamon 1/4 tsp Ground Cloves 2 tsp Salt 1 tbsp Oil 1/4 tsp Garam Masala 1/4 tsp Coriander 1/4 tsp Corn Starch Preparation: * Remove skin from chicken parts. Make deep slashes in the meat with a sharp knife. * Mix all of the ingredients together to form a marinade.
Blend it thoroughly and then pour into a leak-proof plastic bag. * Add the chicken pieces, squeeze air from the bag, and seal. Knead the bag to rub the marinade into the slashes.
Place on a plate and refrigerate for 12 - 24 hours, turns the bag occasionally. * To cook, lift the pieces from the marinade and wipe off the excess * Grill/broil with a hot flame for about 5 minutes per side to seal in juices, and then continue to cook over a lower flame until the meat is cooked through * Garnish with side of lettuce, sliced onion rings and lemon. Boti Kabab Servings 4-5 Ingredients Amount Ingredients 1.5 lbs Boned Leg of lamb 2 cloves Chopped Garlic 2 tbsp Chopped Coriander Leaves 2 tbsp Lemon Juice 4 tbsp Curd 1/2 tsp Turmeric 1 tsp Salt 2 tbsp Oil 6 Green Cardamoms 1 Cinnamon Stick 2-3 Dried Red Chili 1 tbsp Coriander Seeds Preparation * Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside. * Wash the meat and dry it.
Prick all over with a sharp knife and cut into 1 ½ inch cubes. * Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients. * Put the meat into a bowl and add the liquidised ingredients. * Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator). * Preheat grill to high.
Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean). * Thread meat onto skewers leaving about ¼-inch gap between each piece. * Mix any remaining marinade with the oil and keep aside. * Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes. * Turn the skewers over and grill for a further 2-3 minutes.
* Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes. * Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.
* Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.
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