Chicken Tan­doori


Exquisite Taste - - It's All About Meat: Chicken -

Breaded and pan-fried, stewed in soups, stuffed with herb but­ter and roasted, sautéed with aro­mat­ics or smoked in a wood-fired oven, there are many ways to pre­pare uni­ver­sally loved chicken. From the generic mass-farmed chicken to the elu­sive and sought-af­ter In­done­sian ayam ce­mani, chicken is cel­e­brated world­wide as the most pop­u­lar white meat avail­able. Ev­ery cul­ture pays trib­ute to the ver­sa­tile meat in its own way, with its own sig­na­ture style and frills.

For In­di­ans, chicken is a sta­ple meat, usu­ally in­cor­po­rated in var­i­ous cur­ries and stir-fries. A favourite prepa­ra­tion method is the tan­doori and a trip to JW Mar­riott Ho­tel Jakarta’s Sailen­dra Restau­rant would not be com­plete with­out sam­pling this spe­cialty. Only baby chicken is used for the chicken tan­doori, which is a spe­cial à la carte dish. A be­witch­ing mari­nade of gar­lic, gin­ger, garam masala, turmeric, cumin and yo­gurt is mas­saged gen­tly into pieces of chicken thigh and breast be­fore the flavours are al­lowed to seep and de­velop for five hours. Next, the chicken pieces are grilled in a cylin­dri­cal clay oven called the tan­door for 15 to 20 min­utes. Pre­pared by JW Mar­riott Ho­tel Jakarta’s Sous Chef Cipta Teng­gala, the chicken tan­doori is served with sides of vi­brant mint chut­ney, home­made onion pickle, aro­matic jira rice, grilled naan bread and the quin­tes­sen­tial pa­padam crack­ers.

Cipta Teng­gala

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