Although often tandoori clay ovens found in restaurants, which are available for use in the home. The best recommendation is to use a Tagine. A tajine works like a tandoori clay ovens but is smaller and less expensive.
So what is a tandoori clay oven and what you can cook in it? The ovens date back to the Mesopotamian area, somewhere around 3500 BC Tandoori clay ovens were used to cook different types of meats and breads. Today still used in the same way. Tandoori clay ovens can get extremely hot resulting in dishes that are cooked in the oven to become crispy, but very moist on the inside.
Popular dishes include naan, a flatbread, chicken tandoori, lamb kebab and vegetable kebab. Most people living in Iran, India, parts of Turkey, Armenia, and some Middle East countries, cook their meals in tandoori clay ovens. In total, these ovens make great dishes that anyone could enjoy.
To make tandoori chicken, which by far is the most popular dish made in tandoori clay ovens, you need the following ingredients:
* About 3 pounds of chicken, make sure you cut into pieces
* 1/3 cup yogurt
* 1 teaspoon ground coriander
* 1 tablespoon garlic
* Lemon juice 2 tablespoons sweet
* 1 tablespoon cumin
1 tablespoon peeled ginger root
* 1 tablespoon ground cumin
* 1/2 teaspoon of cloves
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon black pepper fresh
* A couple of pinches of salt
* 1/2 tablespoon olive oil
* Fresh cilantro sprigs for garnish
* Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish
Take all the ingredients in a large bowl and mix together, This mix is a dobo. Place the chicken in the marinade, cover up, and then placed in the refrigerator overnight. Do not let the chicken stay in the bowl for more than 48 hours. When ready to cook the chicken in the next day, let it sit on the counter for 20 minutes.
Cook chicken on a grill or in a tagine. Remember we are using the tagine instead of tandoori clay oven. If you do not want to use a tagine, then roast the chicken in a regular oven for at 430 degrees for at least 30 minutes.
Cooking in a Tagine
When cooking a tagine, the food must be cooked slowly over low heat. Upon tandoori chicken with a tagine, just place the chicken in the tagine over low heat. Check it periodically to make sure it is thoroughly cooked and not burned. If your tagine does not have a place to let off steam, then leave the lid cracked slightly to allow steam to escape.