Tandoori Chicken is one of the most favorite of Pakistani cooking in the Western world. A tandoor is a special open clay oven used in making Tandoori chicken, however Americans tend to use what’s handy to make it, most often using outdoor grills.
Marinating the chicken parts in yogurt, lemon juice, garlic, cumin, ginger root, coriander, black pepper, garam masala, ground cloves and cardamon makes classic Tandoori chicken. The typical recipe also suggests red food coloring, but that does not alter the taste either way. The chicken must remain in the marinade for at least 8 hours and up to 48 hours. The meat is then grilled. The spice marinade makes the chicken taste absolutely incredible. If you prefer your Tandoori Chicken very hot, you may also add cayenne to taste, to the recipe.
“Pakistani meals are usually accompanied by bread, unless the meal contains rice. The favorite bread is a flat round bread by the name of roti.” Dominicana Rodrigez
The popularity of Pakistani cooking cannot overlook the use of Kababs not to be confused with kabobs, which are skewered meat and vegetables served on the skewer. Pakistani Kababs involve meat that is grilled or sometimes fried in a hot oily pan. Often the meat is stuffed with different spices and spicy mixtures. Popular meats used for this include beef, chicken and lamb and they too have achieved their unique flavor due to marinating the meat before grilling. Pakistani cooking never uses pork due to religious constraints.