Drew Cutter wrote:
>
> Just saw on fineliving featuring a tandoor. What types of food can you
> cook with this piece of equipment ? Any good books ?


They use them for making nan\king roti and naan bread, slapping it on the
side of the tandoor to cook. They are also used for cooking meats.
Tandoori chicken is chicken pieces that have been marinated in yoghurt,
oil, lemon juice, and a spice mixture called garam masala, which sometimes
contains red colouring. The marinade tenderizes the meat and adds a nice
flavour to it. Tandoori chicken can also be be done in a hot oven or very
hot covered BBQ. Part of the deal with doing it on (long) skewers in the
tandoor is that the juice hit the hot bottom of the oven and the smoke adds
more flavour. It can also be used for lamb kebabs and other meats.


I have posted tandoori chicken recipes here in the past. It is a great
thing to do with chicken. If you don't feel up to trying at home, get
yourself down to an Indian restaurant and try it.

"Dave Smith" > wrote in message
...
> Drew Cutter wrote:
>>
>> Just saw on fineliving featuring a tandoor. What types of food can you
>> cook with this piece of equipment ? Any good books ?
>
>
> They use them for making nan\king roti and naan bread, slapping it on the
> side of the tandoor to cook. They are also used for cooking meats.
> Tandoori chicken is chicken pieces that have been marinated in yoghurt,
> oil, lemon juice, and a spice mixture called garam masala, which
> sometimes
> contains red colouring. The marinade tenderizes the meat and adds a nice
> flavour to it. Tandoori chicken can also be be done in a hot oven or very
> hot covered BBQ. Part of the deal with doing it on (long) skewers in the
> tandoor is that the juice hit the hot bottom of the oven and the smoke
> adds
> more flavour. It can also be used for lamb kebabs and other meats.
>
>
You can make a very good naan on a pizza stone heated to its maximum temp.
We find Tandoori Chicken is very acceptable baked in a very hot oven on a
rack.
Make sure you have enough leftover to make Murgh Makhni, or Butter Chicken,
as it is
occasionally called in the U.S.

Kent
>
> I have posted tandoori chicken recipes here in the past. It is a great
> thing to do with chicken. If you don't feel up to trying at home, get
> yourself down to an Indian restaurant and try it.

Kent wrote:
>
> >
> You can make a very good naan on a pizza stone heated to its maximum temp.
> We find Tandoori Chicken is very acceptable baked in a very hot oven on a
> rack.
> Make sure you have enough leftover to make Murgh Makhni, or Butter Chicken,
> as it is
> occasionally called in the U.S.

I have had Tandoori chicken in an Indian restaurant, which I assume was
done in a tandoor, and it was no better than I make at home on the oven or
on the gas grill. If you can make naan on a pizza stone it would mean that
a tandoori would be a very expensive redundant appliance.


>
> Kent
> >
> > I have posted tandoori chicken recipes here in the past. It is a great
> > thing to do with chicken. If you don't feel up to trying at home, get
> > yourself down to an Indian restaurant and try it.

Dave Smith wrote:
>
> Kent wrote:
> >
> > >
> > You can make a very good naan on a pizza stone heated to its maximum temp.
> > We find Tandoori Chicken is very acceptable baked in a very hot oven on a
> > rack.
> > Make sure you have enough leftover to make Murgh Makhni, or Butter Chicken,
> > as it is
> > occasionally called in the U.S.
>
> I have had Tandoori chicken in an Indian restaurant, which I assume was
> done in a tandoor, and it was no better than I make at home on the oven or
> on the gas grill. If you can make naan on a pizza stone it would mean that
> a tandoori would be a very expensive redundant appliance.
>
> >
> > Kent

Food cooked properly in a real tandoor tastes quite different than
cooked on a gas grill. Besides it was cool to watch the cooks in my
local Bengali caff slapping the bread into the tandoor and putting the
lamb kebabs over the top. The heat from the tandoor (when the lid was
removed) could be felt across the counter, so don't think a normal home
grill would do the trick. The bread cooked in about three minutes, the
kebabs in about five minutes.

Sigh! Wish I could get that around here LOL.