TYPICAL FOODS

THE INDIAN GASTRONOMY

TANDOORI CHICKEN
NAMES: Alfaro Alfaro Claudia Andrea
Miranda Choque Daniela
 THE INDIAN GASTRONOMY

TANDOORI CHICKEN

INTRODUCTION

 The Indian gastronomy is very varied and arises as a result of its

diversity of populations and cultures. Because of the
colonizations made over several centuries, culinary practices
were incorporated. Here are some of the most varied dishes
classified by region of India.
 TANDOORI CHICKEN
CHICKEN TANDORI, ALSO CALLED TANDOORI
CHICKEN, IS A ROASTED CHICKEN DISH DATING FROM
THE TIME OF THE MUGHAL EMPIRE IN SOUTHEAST ASIA;
IT IS VERY POPULAR IN THAT AREA AS WELL AS IN
MUCH OF EAST ASIA.
 PREPARATION

 The chicken is marinated in yogurt and seasoned with a mixture of tandoori masala
spices, with the possibility of adding garam masala and / or garlic, ginger, cumin, paprika
and other spices depending on the recipe. It is moderately spicy in Bangladesh, Pakistan
and India, although in the western countries it is prepared milder. In the original version
Cayenne pepper, paprika or Kashmiri pepper powder are used to give it its strong
characteristic red color. If a lot of turmeric is added, the chicken takes an orange color. In
some modern versions they are dyed yellow and green.
In the milder versions, red and yellow food dyes are sometimes used to obtain more
intense colors, however the turmeric powder is soft and at the same time of strong color,
like the paprika.
It is cooked at high temperatures in the tandur (a type of Indian clay oven), but it can also
be made on a grill. It is traditionally served hot.
 - 1 CHICKEN
- 2 ONIONS
- 2 YOGHURT
- 2 SPOONS OF PAPRIKA

INGREDIENTS - 1 SPOON OF TURMERIC

- 1 SPOON OF GARLIC POWDER
- 1 SPOON OF PEPPER
- 2 CAYENNE GROUND
- 1 SPOON OF GINGER POWDER
- 1 SPOON OF MEAT JUICE
- LIME JUICE
- WATER
- EXTRA VIRGIN OLIVE OIL
- SALT
- OREGANO
 RECIPE

For the tandoori, mix the yoghurts with a splash of oil and a pinch of salt in a bowl. In a pan
without oil, add the paprika, turmeric, cumin and garlic powder, pepper, ground cayenne
and powdered ginger. Add the toasted spices to the yogurt and moisten with a little water.
Mix well.
Chop the chicken, put the pieces in a tray suitable for the oven and season. Serve with
tandoori and let stand with this mixture for at least 1 hour. Roast in the oven at 220ºC, for 25-35
minutes
Cut the onions in julienne and put them to poach over high heat in a pan with a little oil. Add
a little chopped oregano, lime juice and meat juice. Skip
Serve the tandoori chicken on a plate and serve with the sautéed onion