We are not ignorant of the popularity of the Tandoori chicken across the oceans. It is the simple yet most luxurious and tasty kind of dish. Whenever the nicest aroma of the dish hits your nostrils, then you can not expect your cravings to get controlled. This might be treated as the probable reason why is tandoori chicken enlisted in the “OUR SPECIALS” category of Indian Restaurant in Terrigal.
Did you know?
The Grand Pavilion – The Best restaurant in Sydney is famous for making the tandoori chicken in the way that the maximum flavours can be obtained.
How exactly does Tandoori-Chicken Taste?
Although it is impossible to describe the taste of the dish in words, we still try to do some effort.
- First of all, no word other than ‘Heavenly Tasty” can describe how I felt when I had it for the first time.
- The marination of the dish is prepared to make it more healthy. The Indian herbs and spices which are used in the marination preparation are handpicked after making sure that they are naturally grown and harvested. As they are ground fresh, nothing can beat the mesmerising aroma.
Do you want to know our secret?
The tandoori chicken comes out to be extremely juicy as it is marinated in the following ingredients:
- Greek Yogurt
- Lemon Zest
- Freshly prepared Garam Masala
- Smoked Paprika
- Roasted Cumin and Carom Seeds (Ground)
- Red Chilli Powder (Kashmiri)
- Ginger-Garlic Paste
- Onion Powder
- Cayenne Pepper
- Ground Coriander
Why is Tandoori Chicken so “Tasty” and “Authentic”?
It is acceptable that there are so many methods to marinate the chicken as every chef has different beliefs and Taste IQ concerning ingredients. Thus, it becomes possible to bring out the flavour of the particular region. When the flavours get associated with the geographical units, then authenticity is sure to be found in the dishes and the recipes.
As far as the taste is concerned, the choice of the ingredients along with the tandoori technique in the preparation is the major secret for the great taste.
Do you know anything about ‘Origin Of Tandoori Chicken’?
The prefix of this dish has come from the vessel in which it is made – ‘Tandoor’. It is a bell-shaped, wood-fired or coal type clay oven. It is the traditional vessel in which chicken was made.
Since people like to experience the softness and the juiciness from the chicken, no other way is better than cooking it in Tandoor.
Tandoor is responsible for providing the additional taste elements:
The flavours and the juices get locked.
Which chicken-cut is good for ‘GRILLED TANDOORI CHICKEN’?
Leg Quarters with skin removed are the best cuts for the tandoori chicken. Such cuts do have great fat to become moist and get grilled at high heat.
It is only this cut of the chicken that has the potential to absorb the numerous flavours.
If you are the one who has never tasted tandoori chicken, then please ‘Go-on & Try it’. You are guaranteed to like it. Just have a bite and it is assumed that you are going to have the full.