Talk:Tandoori chicken

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I don't get the difference between chicken tikka and chicken tandoori. � Gulliver 10:57, 11 March 2006 (UTC)

Chicken tikka is usually smaller bits of marinated skewered chicken done on a bbq, like brochette/souvlaki/etc. It can be served with or without the skewer. Tandoori chicken uses larger pieces (legs/breasts) or more often, the entire bird; and is cooked in a "tandoor" which is a large clay oven. Most restaurants save time by using the same marinade for both dishes. --LuciferBlack 23:58, 15 April 2006 (UTC)

The photo is definitely not a typical Chicken Tikka serving style. Noone serves rice with it. It is eaten only with chutney and onions. Mihirsaxena 14:46, 8 September 2006 (UTC)

"Noone serves rice with it". Unfortunately, this isn't true: people do. That doesn't make it right or traditional, of course (I thought the accompaniment should be naan). But I'm seriously concerned about the authenticity of the claims made here. My understanding is that Northern Indian food, particularly of Moghul background, is not very hot, and the ingredients mentioned here are not very typical. In particular:

• Unless I'm very mistaken, turmeric does not occur in the Moghul cuisine. It's used nowadays as a substitute for the much more expensive saffron, which tastes completely different.
• The recipe mentions garam masala, which doesn't sound right for a marinade. In my experience, garam masala is used shortly before serving, and the important thing about it is the fresh aroma.
• The way the recipe reads, you'd think that it's saying that garam masala consists of garlic, ginger, cumin and cayenne pepper.

So, can anybody come up with some good references? Groogle 07:04, 9 December 2006 (UTC)

The "heat" of Moghul food varies between establishments. Much to my dismay, turmeric is pretty much de facto in contemporary Indian cuisine. Twenty years of eating Tandoori around the world, and I've yet to come across saffron-flavored Tandoori, because, as you pointed out, it's too expensive an ingredient for mass application. Also, I'd doubt its ability to stand up to 400 degrees without deteriorating. Can you provide examples of saffron used for this purpose? I actually prefer using garam masala in the early stages of cooking; its effect is toned down in the final dish, which can then be better accentuated with fresher aromatics like lemon, mint, etc. Garam masala, like most other spices can be used at any stage of cooking, depending on the cook's desired outcome. Lastly, there are as many "authentic" recepies for garam masala as there are manufacturers, so good luck finding an ironclad list of ingredients without ginger/garlic/etc. --LuciferBlack 03:38, 13 December 2006 (UTC)