North Indian Cuisine
June 5, 2010

What happens when you are craving for garlic naans and tandoori chicken and have too much time on your hand? You D-I-Y! As it is apparent on this site, I’m not fond of cooking. I prefer baking with its approximately precise ingredient quantities. Maybe it is just the way my mother is trying to pass down her recipes, what’s with the random throwing of ingredients into the pot.

Back to the food, naans and tandoori chicken are traditionally cooked in a tandoor – a cylindrical clay oven. Now, most of us will not have a tandoor in our kitchen – if you do, wow! So the chicken was cooked in the oven and the naans were pan-fried with the lid on. It might not taste 100% authentic what with the lack of the smokey taste but it is still “Yum!”.

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