Шеф-повар Сандип Панвар раскрыл пять секретов идеального тандури

Chef Sandeep Panwar shares five simple techniques that can improve the taste of all tandoori-style food Tandoori cuisine possesses that certain quality that is hard to resist – the burnished edges, the smoky scent, the moist interior, and those crispy black marks that are rather challenging to get right in your own home. Here are five simple techniques recommended by Chef Sandeep Panwar, an Indian curry and tandoor specialist from Uttarakhand, which can improve the taste of not only tandoori chicken and fish, but also tandoori paneer and vegetables. 1/5 1. Start With The Right Marinade An exceptional tandoori delicacy starts with the prep. For meat dishes such as chicken, a marinade with thick yoghurt, ginger-garlic paste, lemon juice, salt, Kashmiri red pepper, cumin and garam masala should be sufficient. But, in order for the marinade to have access to the inner parts of the meat, it is important to make several deep cuts. The minimum time for marinating chicken is four to six hours, preferably in the fridge. 2/5 2. Don’t Underestimate The Importance Of The Cut Your cooking results are determined by how big or thick your pieces are. Ideally, chicken pieces should be cut the same size. Bone-in pieces are juicier and tastier, although they also require more cooking time than skinless and boneless options. Making small cuts on the surface of thick pieces ensures that the marinade and heat penetrate deeper. Paneer and vegetables must be cut into sizeable pieces, not thinly sliced. 3/5 3. Don’t Cook Cold Food Directly When marinated food is taken from the refrigerator to the stovetop or oven, the food might not cook evenly – the outside might char before the inside has fully cooked. Allow the food to sit out of the fridge for about 20 to 30 minutes before cooking it. While this is a small step, it can help the food to cook evenly. Keep in mind, however, that uncooked meat should not be left at room temperature for too long. 4/5 4. Know When To Stop Basting Basting imparts flavour and moisture, but, if done obsessively, might prevent the food from getting that char. Lightly brush the dish with butter or oil once or twice instead of constantly basting it throughout. Toward the end of cooking, let the food cook undisturbed so it can develop the desirable browning. 5/5 5. Create The Smoky Flavour Separately Once the food is ready, put a small piece of hot coal in a bowl that can withstand heat and place it in the pot. Add some ghee and quickly cover the pot. The smoke from the coal gives your food a smoky flavour. Use this technique carefully and ensure the place is well ventilated. Once you know these five essential techniques, you can replicate the excellent cooking that characterises a typical tandoori dish and get beautifully-charred food that is juicy and smoky on the inside. Femina's content is created, fact-checked, and reviewed by qualified writers, editors, clinicians, and other contributors. Keeping high journalistic Standards Prioritizing accurancy, empathy, and inclusivity We're working hard to continually improve, so we want to hear from you if we could be doing better. If you have any questions or comments about the accuracy or usability of our content or feel an article is out of date, you can easily let us know by visiting theis page.