Tag

tandoor

Browsing

I  am attending a wedding and watch fascinated as the cook slaps the naans against the hot clay on the inside walls of the tandoor (a clay oven). He does about 6 naans in quick succession, then removes them with tongs when done. It is done in minutes because of the intense heat. Most restaurants have more modernized versions. Ingenious cooks have found a way to fix them at home without the tandoor.

Naan bread though associated with India is of Persian origin. It is a flatbread that is baked in a tandoor. Tandoors date back over 5000 years to the ancient Indus Valley Civilization. The tandoor is a round cylindrical clay pot about three feet in height packed with clay on the inside. The outside is insulated to make it bearable for the cook. The heat source is at the bottom and is either coal or wood. Tandoori bread, like naans and rotis, is cooked both by the hot clay they are slapped onto as well as the heat radiating from the bottom fire source. The meats are cooked on metal skewers that allow the meat to cook both on the inside by the hot metal resting on the heat source, and on the outside by the heat of the clay.

Naan

Prep Time 10 minutes
Cook Time 4 minutes
Resting Time 1 hour
Total Time 1 hour 14 minutes
Servings 4
Traditional, Indian flatbread baked in a tandoor (clay oven).

Ingredients

  • 2 cups all-purpose flour (or 1 cup all-purpose and 1 cup wheat flour)
  • ½ tsp baking powder
  • tsp baking soda
  • 3 tbsp melted butter
  • ½ cup warm milk
  • ¾ tsp salt
  • ½ cup plain whole yogurt
  • tsp sugar

For Topping

  • 2 tbsp butter (or garlic oil—you can find it at grocery stores chopped cilantro (coriander leaves)1 teaspoon onion seeds (kalonji) or sesame seeds(optional))
  • 2 tbsp chopped cilantro (coriander) leaves
  • 1 tsp kalonji (onion seeds) or sesame seeds (optional)

Instructions 

  • Add the flour, baking powder, and salt into a bowl.
  • Mix the yogurt and sugar together in a separate bowl.
  • Mix the flour mixture with the melted butter until it gets a mealy consistency.
  • Pour in the yogurt-sugar mixture into the flour and mix together.
  • Add the warm milk, a little at a time, kneading the dough as you go. Knead well until the dough is smooth, soft, and pliable. When you press the dough, it should dent easily. Cover the dough with a moist cloth and let it rest in a warm place for an hour.
  • To make the naans, knead the dough again a couple of times. Divide the dough into 6 parts. Roll each ball smoothly. Keep covered until all the dough is used.
  • Flatten and roll out on a floured board to a 5-8 'disc that is elongated in shape and about 1/6 inch in thickness. Naans are traditionally pear-shaped, but you can make them round if you prefer.
  • Roll out all the dough balls. Use a floured baking tray to rest them on.
  • Heat your griddle or heavy-bottomed pan. Moisten one side of the naan with a brush dipped in water or your finger.
  • Flip the moistened side onto the hot griddle. Brush a little water on the top side and sprinkle with the nigella or sesame seeds and the chopped cilantro leaves. Press them down gently. Do this quickly. Cook till bubbles appear on the top of the naan(about a minute).
  • If you have gas burners, turn one on, and with a pair of tongs, remove the naan and flip the undone side over the flames till cooked and brown spots appear. See notes.
  • Put on to a serving tray and brush with garlic oil or butter.
  • Serve with any of the following: Tandoori Chicken, Dal Makhani, Chicken Tikka Kebabs, Butter Chicken, or any meat tikkas or kebabs.

Notes

If your burners are other than gas, cook one side on the griddle as above. Place all the naans on a baking tray with the cooked side down. Turn your oven to broil and broil the uncooked side till brown spots appear, about a minute or so. Remove from oven and brush with garlic oil or butter.
You can use plain butter or ghee if you do not want to use garlic oil or garlic butter.
Course: Side Dish
Cuisine: Indian
Keyword: bread, naan

Who hasn’t heard of Tandoori Chicken?

History
-Historians are said to have found the first evidence of a meat preparation which looked like Tandoori Chicken in the ruins of Harappa.
-Tandoor like clay ovens and chicken bones with char marks dated 3000 BC are said to have been unearthed at the excavation sites.
– Ancient Sanskrit treatise Sushruta Samhita mentions meat marinated with mustard powder and fragrant spices being cooked in clay ovens.

Source: To read more, click here, timesofindia.com

Tandoori Chicken

Prep Time 6 hours 15 minutes
Cook Time 45 minutes
Total Time 7 hours
Servings 6
Classic Indian marinated chicken specialty, spiced and grilled to perfection.

Ingredients

  • 2 lbs chicken (breasts, bone or boneless, thighs and/or legs—make deep slices in chicken, so it can marinate more thoroughly)
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • tsp cumin powder
  • 1 tsp salt (or to taste)
  • ¾ tsp chili powder
  • 1 tsp coriander powder
  • 1 tbsp tomato paste
  • 1 cup plain yogurt (fat free, low fat, or whole milk)
  • tbsp vinegar
  • 2-3 tbsp lemon juice (1 tbsp of lemon juice is approximately the juice of ½ lemon)
  • ½ tsp garam masala
  • 1 oz butter
  • few drops red food color (optional)

Instructions 

  • Mix all the spices into a smooth paste.
  • Rub into chicken and marinate for at least 6 hours.
  • Heat the oven broiler or fire up your barbecue. Place pieces on baking tray or BBQ grill (save the remaining marinade).
  • Dot the chicken with butter.
  • Bake at 400 degrees or barbecue about 15-20 mins, until golden brown, turning chicken once during cooking.
  • Brush occasionally with the marinade to prevent it from drying out.
  • When cooked, place on a platter and garnish with fresh sliced onion or Vinegared Red Onions and lemon wedges. Sprinkle with lemon juice and garam masala.
  • Serve with naans or rotis.

Notes

Pan Fry:
You can also pan fry the chicken. Place the pan on high heat. Add oil to cover the bottom of the pan. Add the chicken pieces and quickly sear on each side, lower heat to medium, and let it cook for another 30 minutes, turning over the pieces after 15 minutes.
 
Course: Main Course
Cuisine: Indian
Keyword: chicken, tandoori