Clay Ovens for Tandoori

Clay Ovens Tandoor

Clay tandoori ovens are often found in restaurants, but they can also be used at home. It is best to use a tagine. A tagine is like a clay tandoori oven, but smaller and less expensive.

So what is a tandoori oven and what can be prepared in it? Ovens first appeared in Mesopotamia around 3500 B.C. Different kinds of meat and bread were prepared in tandoori clay ovens. They are still used today. Tandoori ovens are extremely hot, which makes the food crisp, but very moist inside.

Popular dishes include naan (flatbread), tandoori chicken, lamb skewers, and vegetable skewers. In Iran, India, parts of Turkey, Armenia, and some Middle Eastern countries, most people cook in earthen ovens for tandoori. In general, these ovens can produce tasty dishes for everyone.

To prepare tandoori chicken, by far the most popular dish in a tandoori clay oven, you need the following ingredients.

* About 3 kg of chicken meat, should be cut into bite-sized pieces.

* 1/3 cup of yogurt.

* 1 teaspoon of ground coriander.

* 1 tablespoon of garlic.

* 2 tablespoons lemon juice

* 1 tablespoon of cumin.

* 1 tablespoon of peeled ginger root.

* 1 tablespoon of ground cumin.

* 1/2 tablespoon of cloves.

* 1/2 teaspoon of cayenne pepper.

* 1/4 teaspoon black pepper

* 2 pinches of salt.

* 1/2 tablespoon of olive oil.

* Cilantro sprigs for decoration.

* Decorate with slices of cucumber, red onion, tomato, and lemon.

Mix all ingredients in a large bowl; this mixture will be the marinade. Place the chicken in the marinade, cover it and place it in the refrigerator overnight. Do not leave the chicken in the bowl for more than 48 hours. The next day, when you want to prepare the chicken, leave it on the table for 20 minutes.

Prepare the chicken on the grill or in the pan. Remember to use a tagine, not a tandoori oven. If you are not using a tagine, bake the chicken at 430°C for at least 30 minutes.

Cooking in a tagine

If you are preparing the chicken in a tagine, cook it slowly over low heat. If you are preparing the tandoori chicken in a tagine, simply place the chicken in the tagine on low heat. Check regularly to make sure the meat is cooked through and not burning. If there is not enough room in the tagine for the steam to escape, open the lid slightly so that the steam can escape.

 

 

 

 

 

 

 

 

 

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