Tandoori chicken in Vancouver has become incredibly popular, and the reason is obvious. It has become a ubiquitous item on the menus of Indian restaurants for its wonderful taste and gorgeous glow. While there are other well-loved dishes such as keema and tikka, tandoori chicken has won the hearts of millions for its unique flavour. The distinct flavour of the tandoori chicken is achieved by the spicy marinade that coats the chicken. This Indian food in Vancouver is traditionally cooked in a tandoor, and this cooking method gives off a smoky flavour that makes this dish unique among the Desi chicken recipes. The chicken is also marinated overnight in ginger, garlic and a paste made from freshly toasted and ground cumin, cardamom, cloves, and coriander. This provides a unique, authentic taste to tandoori chicken.
The Origin of Tandoori Chicken
Originally a Punjabi preparation, this smooth, succulent dry dish is made popularised at Moti Mahal restaurant in Peshawar by Kundan Lal Jaggi, Thakur Dass, and Kundan Lal Gujral.
The History of Tandoor
One of the keys behind the delicious flavour of tandoori chicken is the tandoor, a type of oven in which many other Indian dishes are cooked. Today, tandoor has become an essential part of modern Indian restaurants in Vancouver. Tandoor is originated when the cooks in India would dig a large clay pit, and fill it with hot, fired wood and charcoal, reaching extremely hot temperature. The tandoors can reach temperatures more than 900 degrees Fahrenheit. Today, the best Indian restaurant in Vancouver has at least a few dishes cooked in tandoor.
The Benefits of Tandoor Cooking
Here are a few benefits that substantiate why cooking in a tandoor is important to modern Indian cuisine.
- Distinct Flavour
Most meats are cooked in a tandoor by skewering them and resting one end on the floor of the tandoor. This allows the juices and fats of these meats to drip to the bottom of the tandoor – and then disintegrate into smoke, which helps season the meat, vegetables, bread, and any other food that may be in the tandoor. This gives food cooked in a tandoor oven an enhanced flavour and smokiness.
- Quick Cooking Time
You can cook food in tandoori quickly due to the high heat of the tandoor, and make it ideal for quick-serve restaurants.
- Seal Juices
As mentioned earlier, the high heat and the convection method of the tandoor help in quickly cooking the meat and seal the juices resulting in a crunchy layer of fat and protein. Unlike other cooking methods, the chicken cooked in tandoor remains extremely juicy and delicious.
Check https://www.palkirestaurant.com/menu/ to order your favourite Indian food in Vancouver.
The author of this article is a food blogger and has a great love for Indian food in Vancouver. In this article, he discusses the popularity of tandoori chicken. Visit https://www.palkirestaurant.com for more information.
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