It is a fresh, juicy and delicious roast chicken. It is said that in the baking process, its fragrance lasts for a long time, and it can attract greedy cats from far away, and it needs strong self-control to resist taking out and eating the roast chicken that has not been cooked yet. Ah, just kidding. When it comes to Indian food, what is your first impression, whether it's all kinds of mush or all kinds of strange curries, and the most normal thing is Indian flying cakes. However, India doesn't really have all these messy foods. They also have normal and delicious food.

For example, Tanduli roast chicken is one of them. Tanduli roast chicken is a national banquet food, but in recent years, it has gradually become a popular food. And in order to facilitate everyone to cook, the supermarket will also sell special spices for Tanduli. When it comes to this Tanduli, don't think it's spice. In fact, it's a stove, a stove for baking food. This stove is not the traditional oven we use in modern times, let alone the oven we usually use for barbecue, but an upright cylindrical oven made of clay.

Because of its peculiar shape, this kind of oven has only one tuyere, which is very beneficial to control firepower. Moreover, the grease forced out by the barbecue can directly drip on the charcoal below, which will react on the barbecue and increase the flavor of the barbecue. In fact, it is not particularly difficult to make tanduri roast chicken. First of all, you should choose a young rooster. Because this cockerel tastes very good, then you have to remove the head, claws and buttocks, and then marinate it with spices.

Tanduli special spices contain many kinds of spices, including nutmeg, turmeric, cumin, cloves and so on, which is why Tanduli roast chicken smells fragrant. After curing, you can start baking, which is subject to baking, not raw or burnt. You can eat it after baking, so the key is not baking, but the choice of spices and ovens.