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Tandoori
Chicken is a Punjabi cuisine derived from Punjab and its
existence can be traced back to the time of the Mughal Empire in South Asia.
This food is still a popular food in the area and also in Central Asia.
Chicken meat for this dish
is first soaked dough condensed milk dye that has been flavored with salt
masala - garlic, ginger, chili and all kinds of Indian pepper depends on the
recipe of the desired flavor. This dish is usually served spicy, but then made
not spicy in accordance with the taste of Western countries.
Red pepper, chilli powder
and other spices give a red color to chicken meat. Kunir (turmeric) gives a
yellowish orange color. In line with modernization, this red and yellow color
is the result of food coloring.
Tandoori Chicken is
traditionally cooked in an underground oven (called tandoor in India) with high
temperatures. But, once again because of the progress of the times, this dish
can be prepared just by using a regular grill.
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