Understanding Tandoori Cooking - A Traditional Indian Technique

Tandoori is a cooking technique that originated in the Indian subcontinent, particularly in India and Pakistan. It involves cooking meat, usually chicken or lamb, in a clay oven called a tandoor. The meat is marinated in a mixture of spices and yogurt before being skewered and roasted in the tandoor.
The tandoor is heated by charcoal or wood, and the meat is cooked at high temperatures, which gives it a crispy exterior and a tender interior. Tandoori dishes are often served with a side of basmati rice and naan bread.
Tandoori chicken is one of the most popular dishes to come out of this technique, but other meats like lamb, beef, and fish can also be cooked in a tandoor. The technique has spread to other parts of the world, and you can find tandoori restaurants in many countries, including the United States, Canada, and the United Kingdom.

The word "tandoori" comes from the Hindi and Urdu words "tandoor" meaning clay oven, and "kari" meaning cooking. So, tandoori cooking refers to the act of cooking in a tandoor. The technique has been around for centuries, and it is an important part of South Asian cuisine and culture.