Tandoori Mixed Grill
A combination of tandoori chicken, chicken tikka, lamb tikka, and seekh kebab, marinated in spices and cooked in a tandoor oven.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Spice Indian Cuisine
The tandoor oven, a clay oven that is central to Tandoori cuisine, has roots tracing back to the Indus Valley Civilization over 5,000 years ago. The Mughals, who ruled India for centuries, further refined and popularized tandoori cooking, integrating their culinary traditions and spices. The Tandoori Mixed Grill is a relatively modern adaptation, showcasing a variety of meats cooked in this traditional oven.
Tandoori cuisine and, consequently, the Tandoori Mixed Grill, hold significant cultural importance in India and are widely celebrated in Indian restaurants worldwide. It is a symbol of celebratory dining, often enjoyed during festivals, weddings, and special occasions.
Social Gatherings
Tandoori dishes are often at the center of social gatherings and celebrations, enjoyed family-style and meant for sharing.
Restaurant Staple
The Tandoori Mixed Grill is a menu staple at most Indian restaurants, demonstrating its widespread popularity and appeal to diverse palates.
Regional Variations
While the core components remain consistent, regional variations exist in the spice blends and marinades used, reflecting local culinary traditions.
The Tandoori Mixed Grill is a symphony of smoky, spicy, and tangy flavors. Each meat component offers a unique taste profile, enhanced by the marinade and the intense heat of the tandoor.
The dish showcases the combined flavors of Tandoori Chicken (known for its vibrant red color from Kashmiri chili powder and a complex blend of spices including ginger, garlic, garam masala, and yogurt marinade), Chicken Tikka (boneless chicken marinated in a similar, though often slightly milder, spice blend with yogurt), Lamb Tikka (tender lamb pieces infused with robust spices such as cumin, coriander, ginger, garlic, and often a touch of lemon or lime), and Seekh Kebab (ground meat, typically lamb or mutton, blended with onions, herbs, and spices like ginger, garlic, green chilies, and coriander; known for its slightly coarser texture). The smoky char from the tandoor oven permeates each piece, adding depth and complexity.
Marinating Time
Adequate marinating time is crucial. Ideally, marinate the meats for at least 4-6 hours, or even overnight, to allow the flavors to penetrate deeply.
Yogurt Consistency
Use thick, full-fat yogurt for the marinade. If using regular yogurt, strain it through cheesecloth to remove excess water, ensuring a richer and more flavorful coating.
Tandoor Temperature
A very hot tandoor is essential for the characteristic smoky flavor and slightly charred exterior. If you don't have a tandoor, a high-temperature grill or oven can be used, but the flavor profile will be slightly different.
Meat Quality
Use high-quality cuts of meat for the best results. Tender lamb and chicken will cook more evenly and remain juicy.
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