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Tandoori Namooone

$12.95

Grilled bone-in-chicken marinated overnight in yoghurt, garlic & fresh ground spices.

Tandoori chicken, a dish of roasted chicken marinated in yogurt and generously spiced, giving the meat its trademark red colour. It is named for the cylindrical clay oven in which it is cooked, a tandoor. The dish is attributed to Kundan Lal Gujral, a Hindu from Punjab state who fled newly formed Pakistan after the 1947 partition of India and opened a restaurant in Delhi. Tandoori chicken quickly became popular throughout South Asia and the Middle East as well as in Western countries.

The spices most commonly used include a mix called tandoori masala (typically cayenne pepper, garlic, ginger, onion, and garam masala), red chili powder or Kashmiri chili powder, and sometimes turmeric and paprika. Tandoori chicken is often served on the bones

Description

Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices.

Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread.

Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly.

The chicken gets its characteristic red hue from either lots of fiery chile or the addition of red food dye.

We’re not that big on food dyes here, so we’ve skipped it, but if you must have your chicken bright red, feel free to add a bit of red food dye to the marinade.

You don’t need a tandoor oven to make tandoori chicken! (Thank goodness). You can cook it over a grill (charcoal preferred) or just in an oven with a broiler.

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