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Punjabi tandoori cooking [note 1] comes from the clay oven known as the tandoor. [1] According to Macveigh [2008] the Punjab tandoor originated in the local region. [ 2 ] It is a clay oven and is traditionally used to cook Punjabi cuisine , from the Punjab region in Pakistan and northwestern India .
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The tandoor is traditionally made of clay and is a bell-shaped oven, set into the earth and fired with wood or charcoal reaching high temperatures. According to Roy Hayter [62] the original versions of the tandoor "in the Punjab, a province in the north-west of India, were sunk neck deep in the ground". He further states that modern versions ...
Tandoori chicken is a dish made from chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven. The dish is now popular worldwide. The modern form of the dish was popularized by the Moti Mahal restaurant in New Delhi, India in the late 1940s. It is also popular in Pakistan.
The traditional Punjabi bhathis used in the Punjab region are constructed as follows: a hole is dug in the ground and a cylindrical opening is constructed at the far end of the hole for the smoke [2] to escape from the bhathi. The sides of the whole are then plastered with clay and a round wall is constructed above the ground.
The Punjabi tandoor from South Asia is traditionally made of clay and is a bell-shaped oven, which can either be set into the earth or rest above the ground and is fired with wood or charcoal, reaching temperatures of about 480 °C (900 °F; 750 K). [4] Tandoor cooking is a traditional aspect of Punjabi cuisine in undivided Punjab. [5]
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Tikka is a Chaghatai word which has been commonly combined with the Hindi-Urdu word masala — itself derived from Arabic — with the combined word originating from British English.