Tandoori Chicken
What is Tandoori Chicken? The Classic Afghan and South Asian Grill
Tandoori chicken is one of the most recognisable dishes in the broader South Asian and Central Asian grill tradition: chicken pieces (typically leg and thigh) marinated in a blend of yogurt and spices, then cooked in a tandoor clay oven at temperatures that can reach 480°C (900°F). The tandoor's extreme heat does something no other cooking method can - it chars the outside of the marinated chicken in minutes, creating a blistered, slightly smoky crust while the interior stays exceptionally moist. The name comes directly from the tandoor oven; the dish is inseparable from the technique.
The marinade is the other half of what makes tandoori chicken distinctive. Yogurt is the base - its acidity begins to break down the muscle fibres, tenderising the meat before it even reaches the heat. Into this go the spices: turmeric (for colour and earthiness), cumin, coriander, garam masala, paprika, ginger, garlic. The marinade penetrates deeply, particularly when the chicken is scored to the bone, and the result after the oven is a bird that is spiced through every layer, not just on the surface. The char on the outside, the spiced interior, and the smoke of the tandoor fire are what make tandoori chicken a benchmark of the cooking form.
Tandoori Chicken at Naan Kabob
At Naan Kabob, our Tandoori Chicken (18.99)followsthesameprinciple:marinatedovernightinourhouseblendandyogurt,thencookedinourtandoortoorder.Therealclayoveniswhatmakesthedifference-thecharyouseeonourtandoorichicken,andthemoistureyoutasteinsideit,areproductsofthesameextreme-heat,smoke-and-flamecookingthatAfghanhouseholdshaveusedforthousandsofyears.Itisavailableasastandalonedishfromthegrill,andisalsopartofourChickenLOVERplatter(25.99) and our Feast Platters.
Frequently Asked Questions
What makes tandoori chicken red or orange?
The colour comes from the marinade - traditionally from kashmiri chilli powder or paprika, which give the deep red-orange without excessive heat. In some preparations, a small amount of food colouring is also used; Naan Kabob does not add artificial colouring. Our tandoori chicken is coloured by the spices in the marinade and the char from the tandoor.
How much does Tandoori Chicken cost at Naan Kabob?
Tandoori Chicken is 18.99,servedwithriceandsalad.ItisalsoincludedinourChickenLOVERplatter(25.99).
Is Naan Kabob's tandoori chicken cooked in a real tandoor?
Yes. Our Tandoori Chicken is cooked in our clay tandoor oven - not in a conventional oven or on a flat grill. The genuine tandoor is what gives the dish its characteristic char, moisture, and smoke character.
See also: Tandoor Chicken ,Kofta ,Afghan Naan ,Marination.
Real clay-oven tandoori chicken at Naan Kabob - $18.99. The char is genuine. The flavour is unforgettable.
