Malaysian cuisine reflects the multicultural aspects of Malaysia. Various ethnic groups in Malaysia have their own dishes, but many dishes in Malaysia are derived from multiple ethnic influences. Food preparation differs from place to place, even though they are all cooking the same food. Different preparations have different taste and decoration, but generally the ingredients used are the same.

Monday, August 2, 2010

Ayam Tandoori (Tandoori chicken)


Tandoori Chicken is a spicy roasted chicken made in a Tandoor and seasoned with spicy yogurt and curry based sauce. Tandoori or Tandoor is an earthen oven used in India. It usually gets very hot, around 800 F, inside it. Tandoor barrel-shaped and run by using coal which burns at the bottom and heats clay interior.

The best substitute for Tandoor will be a closed charcoal grill.

Covered for a time and then lifted out, the result is a delicious red chicken that is wonderful to the tongue. Tandoori chicken goes well with a spicy mint sauce and plain or unleavened Naan bread

Tandoori Chicken is also spelled as Tanduri chicken or Tandori Chicken.

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