Tandoori Chicken
Tandoori Chicken
Tandoori Chicken (/tænˈdʊəri tʃɪkɪn/; from Punjabi: ਤੰਦੂਰੀ ਚਿਕਨ) is a popular dish in Indian cuisine and Pakistani cuisine. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.
Etymology
The term "Tandoori" is derived from "Tandoor", a term for a variety of oven, which is commonly used in cooking and baking in the Indian subcontinent. The word "Chicken" is of English origin, from the Old English "cicen" or "cycen", which originally meant a young fowl or chick.
Preparation
The chicken is marinated in yogurt and seasoned with a Tandoori masala. It is moderately spicy but is also known for its vibrant red color, which comes from the use of cayenne pepper or Kashmiri red chili powder. The chicken is then cooked in a tandoor, but can also be prepared on a traditional barbecue grill.
Related Terms
- Tandoor: A cylindrical clay or metal oven used in cooking and baking.
- Tandoori masala: A mixture of spices specifically for use with a tandoor, or clay oven, in traditional cooking.
- Yogurt: A food produced by bacterial fermentation of milk.
- Cayenne pepper: A type of Capsicum annuum. It is usually a moderately hot chili pepper used to flavor dishes.
- Kashmiri red chili powder: A chili powder used in Indian cuisine, known for its vibrant red color and mild heat.
External links
- Medical encyclopedia article on Tandoori Chicken
- Wikipedia's article - Tandoori Chicken
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski