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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Equipment
Tandoori Chicken (Punjab, India): High heat seals in marinade flavors while creating signature char
Tandoori Roti (North India/Pakistan): Clay walls impart smoky blisters on flatbread
Kakori Kebabs (Lucknow, India): Tandoor's radiant heat melts fat within minced meat
Primary Reaction
Maillard Reaction
You're reading one of techniques available free. Full library with Gastronome.
Key Variables
You're reading one of techniques available free. Full library with Gastronome.
Dry meat
Cause: Over-marination (yogurt acids over-tenderize)
Fix: Limit marinade time to 4-6 hours for poultry
Uneven cooking
Cause: Inconsistent oven temperature
Fix: Rotate skewers every 3 minutes