Tandoori and Tandoori Paste Facts and Recipes

Tandoori and Tandoori Paste Facts and Recipes

by MyCrimsonSky.com

Where did Tandoori Chicken get it's name?

Tandoori chicken is named for the traditional Indian tandoor oven in which the dish is cooked.

A tandoor is a tall, cylindrical brick or clay oven used to cook foods over smoky, intense heat, usually at temperatures over 500 degrees Fahrenheit.

The appealing color of this popular Tandoori dish comes from the tandoori paste used on the chicken before cooking. Skinless chicken is rubbed down or marinated with tandoori paste prior to cooking.

The paste is a blend of traditional condiments and spiceswhich blend together synergistically to produce the delight we call Tandoori.

Tandoori Paste and the Spices

The spices usually used to produce the Tandoori paste are tomato sauce, yogurt, ginger, garlic cloves, coriander powder, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, saffron, and garam masala, a north Indian blend of dry-roasted spices.

The red-orange tint in genuine tandoori coloring comes from the ground annatto seed. In addition to annatto seed, turmeric and saffron are often used in Tandoori cooking and lend a golden yellow coloring. Paprika and cayenne impart orangey-red tones. These spices serve as subtle alternatives to food coloring.

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Tandoori

Tandoori is a style of food named for the Tandoor that it is cooked in. The combination of meats and spices cooked over an intense fire is hard to beat. While you might not be able to get the same temperatures you can certainly make great, authentic Tandoori dishes on your grill.

Punjabi Garam Masala Recipe used in many Indian Curry dishes

Garam Masala is used in many of these Tandoori recipes. Here's how to make it .

Punjabi Garam Masala is also called 'Sabut Garam Masala'. The word Sabut in Hindi means 'whole' as opposed to ground. In reality, the Punjabi Garam Masala is neither a powder nor whole, it is a coarse ground about the size of spent coffee grounds.

The spices are not roasted. It may be added near the end of cooking a curry. It is also commonly used to make Pickles and Relishes as well as in Tandoori.

There is no magic to the amount of each spice used. It all depends on individual liking. Make your own variation to suite you.

Punjabi Garam Masala Ingredients

Cardamom seeds: 2 Tablespoon Use Green Cardamoms for stronger aroma over the Black Cardamoms.
Cinnamon sticks 3" size: 3 Sticks Use 'Cassia' bark if available for stronger aroma.
Whole cloves: 2 Tablespoons
Nutmeg: � of an average size nutmeg
Cumin seeds: 1� Tablespoon
Black Peppercorns: 1 Tablespoon Use Tellicherry pepper for best flavor.

Method for making Punjabi Garam Masala

In the olden days, the spices were pounded using Mortar and Pestle to get the desired coarseness. Now a days, you can use a conical Burr Coffee grinder to get the desired coarseness.

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Tandoori Chicken Recipes

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Tandoori and Tandoori Paste Facts and Recipes by MyCrimsonSky.com