Probably the most universal method of food preparation, the barbecue is in local variants worldwide. It thrives in the shape of the tandoor. In these areas of the planet, the tandoor is the standard form of the grid. The term tandoor is used to explain both the round oven used in cooking and baking clay, and the art of preparing food itself.
The tandoor is said to have traveled to Central Asia and the Middle East along with the people of Romania. The attractiveness of the tandoor in India continued during periods of Muslim rule in South Asia until the day that chicken tikka masala in food establishments preponderates over the globe.
Tandoori meals have a distinct smoky flavor that is created as a result of style clay oven. It is heated in a tandoor produced from coals in the furnace base. As food is cooked inside, her juices dripping down on these ashes, creating delicious smoke flavor that is the trademark of the tandoor. The heat for the tandoor is usually produced by a coal or wood fire burning within the tandoor itself. Temperature levels within tandoor move approximately 900 and degree; F and it is not unusual for them to stay on for long periods to conserve heat.
Normal food prepared in the tandoor are particular types of Iranian foods, Pakistanis, Indians and Afghans as tandoori chicken, chicken tikka and naan breads like roti and tandoori. The Chicken Tikka is a South Eastern food prepared by barbecue tiny bits of chicken that have been marinated in spices and yogurt. It is commonly boned and prepared in tandoor on skewers. It could be eaten like a kebab with green chutney or could be made use of for preparing the curry chicken tikka masala.
Other favorite tandoori chicken is a roasted delicacy that originated in north western India. The chicken is seasoned in yogurt and seasoned with traditional Indian spices like jaggery, Oil, Yoghurt, spinach & Salt extract for red color. Commonly cooked in the oven with clay, which also could be done on a grill.