Scribd Logo
Upload

Welcome to Scribd!

  • 22 views

    Typical Foods: The Indian Gastronomy

    Uploaded by

    Cristian Mauricio Salas Adriázola
    Tandoori chicken is a popular roasted chicken dish that originated in India during the Mughal Empire. The chicken is marinated in a yogurt-based masala spice mixture that includes paprika, turmeric, garlic, ginger, cumin and cayenne pepper. It is then roasted at high temperatures in a tandoor clay oven. The traditional recipe calls for chicken pieces to be marinated for at least an hour before roasting until cooked through. Tandoori chicken is often served with sautéed onions flavored with lime juice and herbs.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Typical Foods: The Indian Gastronomy

    Uploaded by

    Cristian Mauricio Salas Adriázola
    22 views6 pages
    Tandoori chicken is a popular roasted chicken dish that originated in India during the Mughal Empire. The chicken is marinated in a yogurt-based masala spice mixture that includes paprika, turmeric, garlic, ginger, cumin and cayenne pepper. It is then roasted at high temperatures in a tandoor clay oven. The traditional recipe calls for chicken pieces to be marinated for at least an hour before roasting until cooked through. Tandoori chicken is often served with sautéed onions flavored with lime juice and herbs.

    Original Description:

    typical food

    Original Title

    typical food

    Copyright

    © © All Rights Reserved

    Available Formats

    PPTX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Tandoori chicken is a popular roasted chicken dish that originated in India during the Mughal Empire. The chicken is marinated in a yogurt-based masala spice mixture that includes paprika, turmeric, garlic, ginger, cumin and cayenne pepper. It is then roasted at high temperatures in a tandoor clay oven. The traditional recipe calls for chicken pieces to be marinated for at least an hour before roasting until cooked through. Tandoori chicken is often served with sautéed onions flavored with lime juice and herbs.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    22 views6 pages

    Typical Foods: The Indian Gastronomy

    Uploaded by

    Cristian Mauricio Salas Adriázola
    Tandoori chicken is a popular roasted chicken dish that originated in India during the Mughal Empire. The chicken is marinated in a yogurt-based masala spice mixture that includes paprika, turmeric, garlic, ginger, cumin and cayenne pepper. It is then roasted at high temperatures in a tandoor clay oven. The traditional recipe calls for chicken pieces to be marinated for at least an hour before roasting until cooked through. Tandoori chicken is often served with sautéed onions flavored with lime juice and herbs.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 6

    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

    You might also like