Delhi is heaven for Tandoori lovers. Almost in every corner of this city you will find small shops of tandoors with plenty of veg and non veg options. From the small glass windows you can see hanging marinated chicken or paneer or other marinated stuffs which are ready to be baked in a large charcoal clay oven. Any of these grilled items coming right from the oven can be your first choice as dinner in the chilled nights of Delhi’s winter.
Besides that, restaurants are also available with plenty of options. Whenever we wish to have something in tandoor we usually order for Afghani Tandoori Chicken. The most I like about the white coated tandoori chicken with the burnt brown edges is its tenderness. As it remains marinated in fresh cream, the flavour of malai gets soaked with the chicken pieces getting soft and tender. This post is my hands on the Afghani chicken prepared in the oven which you can try too without much trouble. Although you may miss the smell of charcoal in this recipe, it’s still worth of trying.
Afghani Tandoori Chicken
Salmon is a widely popular fish in Europe, used in various dishes, with pastas, risottos and even in salads. However the best one can do with the Salmon is to bake it. The fleshy baked fish with fat between the layers make it simply outrageous. However, it has its fare share of protein as well. It also contains omega-3 fatty acid and vitamin D which is beneficial for health. I was so fond of this fish that I used to prepare it often during my stay in Europe. However, mostly I used to give it Bengali treatments, few of which I have shared with you in the form of Doi Mach (Salmon in yogurt gravy), Salmon macher paturi (Salmon smoked in banana leaf). This time, I share with you the baked version of Salmon which is nevertheless super delicious and very easy to prepare. Hope you will like it.
Chicken Tandoori is a very popular dish in Indian subcontinent. Chicken, marinated with yogurt and some spices, is generally roasted in a traditional cylindrical clay oven, called tandoor and thus inherited the name. It can be obviously prepared on barbeque grills. But I chose the electric oven for this recipe as I didn’t have either ‘tandoor’ or barbeque grill.