Vinegar is not typically used in tandoori marinades, as it can overpower the other flavors and make the meat too acidic.

Yogurt serves multiple purposes in a tandoori marinade. It tenderizes the meat by breaking down the proteins, adds flavor through its tanginess, and provides moisture to keep the meat juicy during cooking.

Tandoori dishes are traditionally cooked in a tandoor oven at extremely high temperatures, typically around 750°F (400°C). This intense heat quickly sears the meat, giving it a characteristic smoky flavor and crispy texture.

Pork is not commonly used in tandoori cooking, as it is not a traditional ingredient in Indian cuisine. Chicken, lamb, and beef are the most popular meats used for tandoori dishes.

Resting tandoori meat before serving allows the juices to redistribute throughout the meat, preventing it from drying out. It also helps to enhance the flavor and aroma of the dish.

Garam masala is a blend of spices commonly used in Indian cuisine, including tandoori cooking. It typically includes spices like cumin, coriander, cardamom, cloves, and cinnamon, and adds a complex and aromatic flavor to the dish.

Tandoori dishes are traditionally cooked in a tandoor oven, a cylindrical clay oven that generates intense heat. This method of cooking gives tandoori dishes their characteristic smoky flavor and crispy texture.

French fries are not a traditional side dish served with tandoori dishes. Naan bread, raita, and chutney are all common accompaniments that complement the flavors of tandoori dishes.

Using a meat tenderizer helps to break down the tough fibers in the meat, making it more tender and easier to chew. This is especially important for tougher cuts of meat, such as lamb or beef.

Marinating tandoori dishes overnight allows the flavors of the marinade to fully penetrate the meat, resulting in a more flavorful and tender dish. However, marinating for shorter periods of time can also be effective, depending on the desired level of flavor.

Paprika is not typically used in tandoori spice mixes, as it is not a traditional Indian spice. Cumin, coriander, and fennel are all common ingredients in tandoori spice blends.

A yogurt-based marinade serves multiple purposes in tandoori cooking. It tenderizes the meat by breaking down the proteins, adds flavor through its tanginess, and provides moisture to keep the meat juicy during cooking.

Microwaving is not a traditional or common method for cooking tandoori dishes. Tandoori dishes are typically cooked in a tandoor oven, on a grill, or in a conventional oven.

Skewers are used to hold the meat in place while it is cooking, preventing it from falling apart or sticking to the grill or oven rack. They also allow for easy turning and maneuvering of the meat during cooking.

Vinegar is not typically used in tandoori sauces, as it can overpower the other flavors and make the sauce too acidic. Yogurt, cream, and tomato puree are all common ingredients in tandoori sauces.