An Indian chef places bread into a modern tandoor

A tandoor is a cylindrical clay oven used in Punjab region, northern India and Pakistan in which food is cooked over a hot charcoal fire. Temperatures in a tandoor can approach 480°C (900°F). It is common for tandoor ovens to remain lit for long periods of time to maintain the high cooking temperature. Image File history File links Download high resolution version (1279x1224, 940 KB) A chef working at a tandoor. ... Image File history File links Download high resolution version (1279x1224, 940 KB) A chef working at a tandoor. ... Oven depicted in a painting by Millet An oven is an enclosed compartment for heating, baking or drying. ... Punjab, 1903 Punjab Province, 1909 Punjab (meaning: Land of the five Rivers) (c. ... Charcoal is the blackish residue consisting of impure carbon obtained by removing water and other volatile constituents from animal and vegetation substances. ...

The oldest example of a tandoor was found in the Harappa and Mohenjo Daro settlements of the ancient Indus Valley Civilization. In Sanskrit, the tandoor was referred to as kandu. The word tandoor comes from the Urdu words tandūr and tannūr; these derive from the Persian tanūr, which comes from the Arabic word tannūr, from which the Turkish word Tandır and the Azeri word təndir (which has the same meaning as explained in the article) originate. It is used for cooking certain types of Indian and Pakistani food, such as tandoori chicken and bread varieties like tandoori roti and naan. (The word tandoori is the adjective form.) It is also known as a tonir in Armenian which is a widely used method of cooking barbeque and lavash bread. This article or section does not cite its references or sources. ... Persian, (local name: FārsÄ« or PārsÄ«), is an Indo-European language spoken in Iran, Afghanistan, Tajikistan and by minorities in Uzbekistan, Turkmenistan, Azerbaijan, Armenia, Georgia, Southern Russia, neighboring countries, and elsewhere. ... The Arabic language ( ), or simply Arabic ( ), is the largest member of the family of Semitic branch of the Afro-Asiatic language family (classification: South Central Semitic) and is closely related to Hebrew, Amharic, and Aramaic. ... The Azerbaijani language, also called Azeri, Azari, Azeri Turkish, or Azerbaijani Turkish, is the official language of Republic of Azerbaijan. ... Pakistani Cuisine is generally the same thing as North Indian cuisine, since the area that makes up Pakistan is considered the northern part of the Indian sub-continent. ... Tandoori chicken is a popular dish in Punjabi cuisine. ... Phulka Preparation of Roti with sorghum flour. ... A bakery near Kabul, Afghanistan Naan is a round flatbread made of wheat flour. ... Lavash (Armenian: Õ¬Õ¡Õ¾Õ¡Õ·; Persian: لواش; Turkish: lavaÅŸ; Azeri: lavaÅŸ; also known as Lahvash or Armenian cracker bread) is a soft, thin flatbread made with flour, water, and salt. ...

The tandoor is also known by another name of 'Bhatti' in India. The Bhatti tribe of the Thar Desert of Northwestern India and Eastern Pakistan developed the Bhatti in their desert abode, and thus it gained the name of Bhatti. It is thought to have travelled to Central Asia and the Middle East along with the Gypsies or Roma, who originated amongst the Thar Desert tribes.

The tandoor is currently a very important fixture in many Indian restaurants around the world. Food cooked in a tandoor retains all the juices and taste inside and hence is considered very healthy. Many people have installed a tandoor in their homes for making bread and kababs. Some modern day tandoors use electricity or gas instead of charcoal.

Tandoori Cuisine

Chicken Tikka

Chicken Tikka ready to be served or used in a Chicken Tikka Masala.

Tandoori chicken is a popular dish in Punjabi cuisine.

see main article, Chicken Tikka

Chicken tikka (Hindi: मुर्ग़ टिक्का; / mugɣ ʈikkɑː /) is a South Asian dish made by baking small pieces of chicken which have been marinated in spices and yogurt. It is traditionally made on skewers in a tandoor (Indian clay oven) and is usually boneless. It is typically eaten with a green coriander chutney, or used in a Chicken Tikka Masala. Image File history File links Download high resolution version (1308x930, 1039 KB) Summary Cooked Chicken Tikka Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Tandoor Chicken Tikka User:David Johnson/My Images ... Image File history File links Download high resolution version (1308x930, 1039 KB) Summary Cooked Chicken Tikka Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Tandoor Chicken Tikka User:David Johnson/My Images ... Chicken Tikka Masala has origins in India. ... Image File history File links Download high resolution version (599x785, 405 KB) Tandoori chicken, an Indian dish. ... Image File history File links Download high resolution version (599x785, 405 KB) Tandoori chicken, an Indian dish. ... Tandoori chicken is a popular dish in Punjabi cuisine. ... Chicken tikka is an Indian dish made by baking chicken which has been marinaded in spices and yoghurt. ... Hindi (हिन्दी) is a language spoken mainly in North and Central India. ... Map of South Asia (see note on Kashmir) South Asia, also known as Southern Asia, is a southern geopolitical region of the Asian continent comprising territories on and in proximity to the Indian subcontinent. ... This article or section does not cite its references or sources. ... Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. ... External links Wikibooks Cookbook has more about this subject: Spice Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot Citat: ...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything). ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... Binomial name Coriandrum sativum L. Percentages are relative to US RDI values for adults. ... A chutney (British spelling), chatni (Urdu or Hindi transliteration) or catni (archaic transliteration) is a term for a variety of sweet and spicy condiments, originally from South Asia. ... Chicken Tikka Masala has origins in India. ...

Tandoori Chicken

see main article, Tandoori Chicken

Tandoori Chicken is a chicken dish dating back to the time of the Mughal Empire in Central and Southern Asia, it is still popular throughout that area. It has gained popularity even among people whose religion forbids the consumption of meat (Hinduism/Sikhism) in India. The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally quite hot. Cayenne, red chili powder, or other spices give it its red color. Turmeric produces a yellow-orange color. In some modern versions red and yellow food coloring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill. Tandoori chicken is a popular dish in Punjabi cuisine. ... Tandoori chicken is a popular dish in Punjabi cuisine. ... This article or section does not cite its references or sources. ... The Mughal Empire at its greatest extent. ... Garam masala (गरम मसाला in Hindi) is a blend of dry-roasted ground spices common in Indian cuisine, whose literal meaning is hot spices. There are many variants: most traditional mixes use just cinnamon, cloves, nutmeg (and/or mace), black pepper and green cardamom seed or black cardamom pods. ... Binomial name Allium sativum L. Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. ... Binomial name Zingiber officinale Roscoe Though called a root, it is actually the rhizome of the monocotyledonous perennial plant Zingiber officinale. ... Binomial name Cuminum cyminum L. Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region east to India. ... A large red cayenne Cayenne pepper is a hot red pepper used to flavor dishes; its name comes from the city of Cayenne in French Guiana. ... Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other South Asian cooking. ...

In many Indian restaurants they serve the red Tandoori chicken with sliced onions. It is India's version of barbecued chicken and being one of the most popular delicacies stemming from the North of India it has survived years of perfection. The Tandoori chicken when served should be accompanied by freshly cut onions, and wedges of fresh lime.

See also

• Masonry oven
• Khubz
• Punjabi cuisine

A masonry oven, sometimes colloquially known as a brick oven, is an oven consisting of a baking chamber made of fireproof brick, concrete, stone, or clay. ... A Khubz bakery in Bahrain Khubz is an Arabic flatbread, which is part of the local diet in many countries of the Persian Gulf. ... Tandoori chicken is a popular dish in Punjabi cuisine. ...

External Links

• Illustrated step-by-step tandoori chicken recipe
• Grilling the Indian Way