WHO CAN possibly resist the delicious morsels of succulently tender meat and hot, puffy naan breads emerging from the flaming hot coals? With its origins in the north of India, the tandoor has taken up permanent residence in the West!
Used widely throughout Asia and the Middle East, there is evidence that the tandoor has been around for a very long time and was used by ancient civilizations since before the birth of Christ. It is constructed from clay and has a unique shape; wide at the bottom and narrowing to about a third of its width at the top.
The somewhat potbellied shape of the tandoor is sometimes referred to disparagingly by Indians to describe someone roundly obese or “tandoorlike.”
The heat from the red-hot embers at the base of the tandoor is intensified by the narrowing shape and temperatures can reach as high as 896°F (480°C). The intense heat cooks food quickly, crisping it on the outside while maintaining a tender succulence on the inside. Meat and fish are skewered on seekhs (long metal skewers) and cooked by lowering the seekhs into the oven from the top and leaving them in the hot interior for a few minutes, the hooked ends of the seekhs hanging from bars placed at the mouth of the tandoor; breads are cooked by slapping them onto the inside wall. The tandoor is traditionally fired with charcoal although some of the modern ovens use electricity or gas.
The tandoor shares some similarities with the Italian wood-fired oven and the common barbecue, but its shape and the cooking techniques employed in its use make it unique. The extremely hot temperatures, the charcoal that fires it, and the flame-grilled flavor and crispness it imparts to cooked foods are difficult to replicate at home. Nevertheless good results can be achieved using a very hot oven, an effective grill or, if weather permits, a barbecue.
Apart from a tandoor, a good marinade and time are the key elements required for producing good “tandoori” dishes.
Makes approximately 11 fl oz (300 mL) Preparation time: 5 minutes
10 fl oz (275 mL) plain yogurt
2 green chilies, roughly chopped
2 tsp grated ginger
3 cloves of garlic
11/2 tsp salt
1 tsp red chili powder
1 tsp black cumin
11/2 tsp garam masala
2 tsp vinegar
2 tbsp olive oil
1/2 tsp red food coloring or 2 tsp paprika
1/2 tsp yellow food coloring or 2 tsp turmeric
Combine the yogurt, green chilies, ginger and garlic in a blender until smooth.
Empty into a bowl and add all the remaining ingredients. Mix until well combined.
Buy small birds no more than 2 lb 8 oz (1.2 kg) in size. Divide into portions, skin and pierce the flesh. Marinate overnight for best results. Cook in a very hot oven for about 20 minutes or under a very hot grill, turning two or three times, for about 15 minutes. Works well on a barbecue too.
The majority of restaurants use thigh fillets for this dish but you might like to try breast meat for a change. Marinate for a minimum of 6 hours or overnight for even better flavor. This is great cooked on the barbecue. Or you might like to put the chunks of meat onto skewers and cook under a very hot grill for 10–15 minutes until cooked through.
The meat for Lamb Tikka needs to be tender and lean. Use meat from the leg, or try lamb fillets. Trim the fat from the lamb chops. Marinate the meat overnight for best results.
Marinate diced pork fillet or rump steak overnight. Place onto skewers and cook under a hot grill or over a barbecue.
Fish and shrimp are delicious cooked in the tandoori way. Use fish with firm flesh and green (uncooked) shrimp if you can get them. Experiment with different varieties of fish such as trout or salmon; you really can’t go wrong. Marinate seafood for 15–30 minutes only.
Marinated and grilled cubes of paneer are delicious and nutritious if you prefer a vegetarian dish. Marinate for 2–3 hours, skewer and cook under a hot grill for a few minutes until crisp and golden. Alternate the pieces of paneer with marinated vegetables for a change.
Mushrooms are a good “meaty” vegetable and excellent done this way. Buy even-sized button mushrooms or the fuller-flavored field mushrooms. Wipe with a damp cloth (do not wash) and marinate for 3–4 hours. Baste with oil and cook under a very hot grill, turning once.
Serve your tandoori dishes sizzling (see page 42) with a sauce of your choice, a crisp green salad, and rice, naan bread or both.