Evolution of Tandoori Cuisine

Tandoori Cuisine relates to items cooked in Tandoor. Famous Tandoori items are Naan, Tandoori chicken, Kebab, and Tikka

Tandoori cooking has been around for over 5,000 years. I am going to give a quick glance depending on some documented evidence

Naan

In Afghanistan, Tandoor was used as a community oven where people would come with the dough, the facilitator would bake bread for fee.

Tandoor was primarily used to bake large quantities of Naan in a short time period. Amir Khusrow (1253-1325) was associated with royal courts of more than seven rulers of Delhi Sultanate. Khusrow notes Naan-e-tanuk, and Naan-e-Tanuri being served at the imperial court in Delhi. Naan-e-Tanuk was a light bread cooked on large iron griddle (Tawa). Naan-e-Tanuri was a thicker bread baked in Tanur (Tandoor).

During Moghul period, Naan was considered as a breakfast bread eaten with Keema (Ground Mutton) or Kebab. Tandoor was used to bake Naan in large quantities in a short time to serve the royal courts

Classical Naan is made with 'Semi-hard white wheat flour'. The dough is leavened with yeast. A ball of dough is pinched off, stretched to a triangular form, Nigella (Kalonji) seeds were pressed in. The bread was slapped to the hot wall of the Tandoor. If the Tnadoor was not hot enough, the bread will not stick to the wall. In about 7 to 10 minutes the bread will puff up with visible brown spots. A metal rod about 3 foot long with a wooden handle on one-end and and a hook on the opposite-end is used to peel the Naan off the walls.

What is Naan Atta? How to make Naan Atta?

Naan - Classic Old Fashioned Recipe

You can try many flour mix.

1. Equal amount by weight of 'un-bleached All-Purpose Flour', and 'Whole White Wheat Flour'

2. Equal amount by weight of Durum Atta, and Pastry flour

During Jahangir period, Tandoor became popular in Peshawar and Lahore. In Lahore un-leavened breads called Tandoori Roti, and Tandoori Paratha became popular. In Peshawar, Naan would incorporate nuts. In Kashmir, they would make Sheermal, resembling Danish Pastry

Tandoori Chicken

Jahangir loved Tandoori cooking. The cooks were instructed to transport Tandoor with them whenever he traveled. Chooza (squabs), marinated pieces of Chicken, marinated pieces of sheep were cooked in Tandoor. The meat was threaded over long metal skewers and cooked in Tandoor. This was the first Tandoori chicken.

Tandoori Chicken Classical Old fashioned Recipe

Classical method of making Tandoori chicken involves two phases of marinating, and then cooking in the Tandoor. A roaster chicken is cleaned. The skin, internal organs, neck,  and wings discarded. Chicken is cut into eight pieces: two thighs, two drumsticks, chicken breast quartered in to four pieces.

During phase one Chicken is marinated in a solution of lime juice, salt and saffron for about one hour. Salt helps meat to absorb the lime juice. The lime juice gives the Tandoori chicken its Tangy lemony taste.

The second marinate consists of yogurt, aromatic spices, Ratan Jot and Degi Mirch. The chicken may be marinated for about 4 hours at room temperature. Finally the Chicken is ready to be cooked in the evening

The marinated chicken is threaded over long metal skewer. Every thing is basted with melted Ghee. Ghee allows the chicken to cook evenly and prevents it from drying out. The Tandoor top opening is partially covered with a Clay lid. The chicken is cooked just long enough so that the internals are just warm.

Cooked chicken has a crusty crispy exterior with tangy lemony flavored succulent juicy interior.

The yellowish red color is a direct result of Saffron, Ratan Jot and Degi Mirch