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.