Chicken Leg Schezwan Tandoori

Friday, June 29, 2018

Chicken Leg Schezwan Tandoori


 In this classic dish, a few things were hit and very few were miss. The schezwan is a tad spicier than it ought to be. However, the schezwan and tandoori flavors mix well enough. They both stand out well and neither overpowers the other. The chicken is as tender and fresh as one would expect from a place of this reputation. The sauces add well to the entire mix. Overall, it is a dish that’s worth trying at the price point that it’s at.

Tandoori chicken is chicken dish prepared by roasting chicken marinated in yoghurt and spices in a tandoor, a cylindrical clay oven. It is a popular dish from the Indian subcontinent and has become sought-after in other parts of the world.

The spices in tandoori are very healthful and its a benfit to consume them - especially tumeric. As long as food coloring isn't used to color the chicken - and the color is from the spice - you are good. Clay cooking is a healthy way to cook, the chicken will steam, an excellent way to prepare meat.

The direct heat of the charcoal fire is reflected by the ceramic walls of the tandoor intensifying the heat and creating a cooking environment that easily reaches 600 degrees F. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot “pit” until they are grilled to

The raw chicken is marinated in a mixture of yogurt and tandoori masala, a spice blend. It is seasoned and colored with cayenne pepper, red chili powder, or Kashmiri red chili powder as well as turmeric or food coloring.
















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