Tandoori cooking originated in the Punjab region of India, which is now divided between India and Pakistan.

Tandoori cooking involves grilling meat, vegetables, and bread in a cylindrical clay oven called a tandoor.

Tandoori dishes are typically marinated in a mixture of yogurt, spices, and herbs before being grilled.

Naan is a flatbread commonly served with tandoori dishes. It is made from wheat flour and cooked in the tandoor oven.

Butter chicken is a popular Indian dish made with chicken cooked in a creamy tomato sauce. It is not traditionally cooked in a tandoor oven.

Traditional tandoor ovens are fueled by charcoal, which provides the necessary heat for cooking.

Baking soda is often added to tandoori marinades to help tenderize the meat and give it a slightly crispy texture.

Hanging the marinated meat vertically in a tandoor oven allows the heat to circulate evenly, resulting in consistent cooking.

Cumin is a key spice used in tandoori marinades, providing a warm and earthy flavor to the dish.

Raita, a yogurt-based condiment, is commonly served with tandoori dishes to provide a cooling and refreshing contrast to the spicy flavors.

Pork is not traditionally used in tandoori cooking, as it is not widely consumed in many parts of India due to religious and cultural reasons.

The clay tandoor oven reaches extremely high temperatures quickly, allowing for efficient cooking and creating a distinctive smoky flavor.

Chicken tikka masala is a popular Indian dish made with chicken cooked in a creamy tomato sauce. It is not traditionally cooked in a tandoor oven.

The yogurt marinade in tandoori cooking serves multiple purposes: it tenderizes the meat, enhances the flavor through the absorption of spices, and prevents the meat from drying out during the high-heat cooking process.

Kashmiri red chili powder is commonly used in tandoori marinades to provide a vibrant red color to the dish while adding a moderate level of heat.