Tandoori chicken gets its name from the traditional oven in which it is cooked in. the Cylindrical ovens in India were fuelled with wood or charcoal and this is where their unique smoky flavour comes from. Tandoori chicken is coated in the yoghurt and spices then skewered and cooked in high temperatures so the chicken stays moist and succulent within.
For a plant based twist either use jackfruit, no chick chicken or tempeh.
