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Traditionally, tandoori dishes are prepared in a tandoor, an oval shaped clay oven with a little fire in the underside. Heat increases gradually but ultimately reaches a greater temperature than a barbecue. 

A tandoor is generally used to prepare naan bread, meats and kebabs (meat or paneer). The bread is stuck to the sides, the kebabs stood vertically and full chickens rested on a grid within the fire. 

For domestic cooking, a tandoor isn't really practical but the meat dishes could be produced on a barbecue or in the stove. The vivid red appearance of tandoori foods which you could see in Indian restaurants is made by a food dye which actually isnt necessary to improve the look of one's tandoori dishes. 

I have a great fondness for tandoori type food. It's flavor, without having to be "hot" or high in calories or too filling. In if you fancy something only a little different, fact it's a great meal summer or cold temperatures. As it does not simply take hours to prepare, an advantage. Obviously you can simply take all the work out of it and use a pre-prepared mix, but I think they have less flavour and you cant use them for anything else, although if the individual spices are used by you, other dishes can be made by you as well. 

You can very quickly make tandoori chicken (complete), tandoori lamb chops (pork will be more unusual, but theres no reason you shouldnt put it to use, if you choose) and lamb tikka (kebabs) but our favourite is chicken tikka because its so fast so heres my own recipe. 

People are served two by this recipe - increase it for as numerous people as you want. 

Materials 

2 Chicken breasts 

1 small bath Greek yogurt 

1 tsp ground cumin 

1 tsp ground coriander 

tsp ground turmeric 

tsp ginger dust 

Teaspoon chilli powder (or even to taste) 

1 small clove garlic, crushed 

salt to taste 

1 tbsp lemon juice 

Slice the chicken breasts in to 1 inch cubes and reserve. 

Combine the tart grains and garlic into the yogurt. If you like you can use zero fat yogurt. You can also use new ginger or ginger paste from a jar instead of ginger powder but go easy on the number as it can be quite over-powering. 

At this time you also can blend in the lemon juice and salt but if you do so, dont keep the chicken to marinade for significantly more than about 20 minutes or it'll become quite dry when cooked. If you want to marinade it for a longer time, add the salt and lemon juice right before you cook the meal or drop to serve. 

Thread the chicken onto skewers and often barbecue or cook under a using medium heat before chicken is somewhat browned and cooked through. 

For a light dinner, serve with salad, pitta or naan bread and lemon wedges or for something larger with rice and dahl. [http://nlp-wiki.org/w/index.php?title=Metz click here]