Indian Cuisine

Tandoori chicken is not a new name of food to Malaysian, as long as there is a 24-hour Indian-Muslim restaurant; you can get Tandoori chicken in the menu.

So lately I found the very good one here in Kedah, have been going 2 days continuously, and enjoying the “Red” drumstick on my hand. LOL

Okay, Tandoori chicken is actually an Indian version of barbecued chicken, its tenderized in a yogurt marinade, seasoned with ginger, garlic and a few spices, it gets its red color from saffron and red food color.

The traditional Indian clay oven is called the "Tandoor". A Tandoor is a clay pot usually sunken neck deep in the ground. Charcoal is put on the flat bottom of the pot.

The heat generated by the hot charcoal in and on the sides of the clay pot is used for cooking. Long iron rods, long enough to reach the bottom of the pot, are used in the cooking process.

It is probably the most versatile kitchen equipment in the Indian kitchen. Barbecues, breads, daal, gravies made in them acquire a unique taste, very different from the food cooked on the regular kitchen oven.

Sources courtesy of Cuisine.com

Tag: Cuisine, Food, Indian Food, Tandoori, Tandoori Chicken.