In order for a dish to be considered truly ‘Tandoori’ it must be cooked in a Tandoor oven. This type of oven is cylindrical, made out of clay and used for cooking and baking. Although Tandoori is typically associated with India, this oven is used in Turkey, Iran, Armenia, Azerbaijan, Afghanistan, the Balkans, Central Asia and Middle East, as well as Burma and Bangladesh.
The heat for a tandoor is usually generated by a charcoal or wood fire, burning within the tandoor itself, exposing the food to live fire. Tempatures typically approach 480 degrees Celsius.
For our own ‘Fake Bake Tandoori Chicken, we take whole bone-in chicken breasts, skin removed. Dry them off and coat in a mixture of full fat yogurt (about ¾ cup for 4 breasts) and a tablespoon each of turmeric, cumin, ground ginger. Also in the mix is liberal sprinkling of salt and pepper and about 2 cloves of minced garlic. Get your oven really hot, about 475 degrees, and cook until a thermometer inserted into the center of the breast (don’t touch the bone!) registers 160 degrees. This will take about 25-30 minutes.
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