Tandori Cooking in the Microwave & Oven - Microwave Convection & OTG

Marination is an important part of tandoori cooking. All kebabs, tikkas etc. are marinated at least ½ to 1 hour before being put in the oven. Marination is necessary for tenderizing the tough fibres of the meat and for the flavours to penetrate deeply into the meat or the vegetable. Tenderizers like raw papaya paste, kachri powder, lemon juice, tamarind pulp, soda-bi- carbonate play an important role. They are added to soften the mutton. A little cream/oil have been added to the marinades to prevent drying of the kebabs while grilling. Rich spices and flavourful seeds such as nutmeg (jaiphal), mace (javetri), sesame seeds (til), black cumin (shah jeera), cinnamon (dalchini), green cardamom (chhoti elaichi), fennel (saunf) and pistachio (pista), almond (badam) and cashew (kaju) pastes etc., have been used in the marinades to impart a subtle flavour to the tikkas and kebabs.