Is Tandoori chicken always supposed to be dry?
I ask this because I always enjoyed Tandoori and I definitely remeber it coming with “Masala” on it though it is not heavy like say Butter chicken.
However I had Tandoori in a restaurant in downtown D.C. and the chicken was absoulutely dry. It was just a toasted piece of meat.
I asked about that and the waiter retorted that Tandoori is always dry.
Now, not being a Punjabi I could not reply to that and I want to confirm from all Punjabis on this forum.
Is Tandoori chicken supposed to be absolutely dry?
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Andhra: Tandoori is always dry, therefore to decrease that it is always marinated with various spices and flavouring. I think the restuarant that you went to was third class, if they served you bone dry chicken. Very few desi restuarants here in USA can cook a good tandoori chicken. Hope you didnt get a sore stomach
a real good tandoori boti will be dry on the outside, but moist on the inside. Dryness on the outside is what enables us to eat it with bare hands, without need for a roti. And the moisture inside is what carries the flavor of the marinade. If its dry on the inside as well, then firstly, it has not been marinated properly, and secondly, it will stick to ur throat as u try to eat it, and thats no fun. I dont think anyone likes a totally dry boti
I agree with Akif, it should be dry on outside and moist inside with taste of marinades. In India Tandoori chicken is seved with lemon slices, pudina chutney and onions.
no he was wrong. a good tandoori chicken is moist and tender inside and crispy-ish outside but not fully crispy. Most restaurants overcook it. Go to a good restaurant and have them make a real tandorri chicken for you and take it and slam the other dewd with it.
This pathetic restaurant in Philadelphia made tandoori chicken which was almost burnt outside and still had blood inside and the idiot tried to tell me that this is how its done. I refused to pay and told him that he better hope I dont get sick or I will sue him. They dont cook chicken long enough at the right temprature but try to cut the cooking time by increasing the temperature and thus give you something that should be called charcoal chicken or M&M chicken.