Why Perfect Tandoori Is All About Flavour, Texture And The Right Cooking Technique

A well-made tandoori dish is defined by its smoky aroma, crisp edges, juicy interior and layered spice flavour, but achieving that balance involves more than simply cooking food in a hot tandoor. The process depends on controlling heat, preparing the marinade correctly and knowing when to remove the food from the cooking zone. Chef Brijesh Singh, speaking to HT Lifestyle, outlined several techniques that can help achieve the characteristic texture, flavour and charring associated with tandoori cooking.

One of the key principles is to avoid rushing the cooking process. Whether it is tandoori chicken, mutton, fish or paneer, cooking at a controlled temperature allows heat to reach the centre without excessively burning the exterior. It also gives the marinade enough time to cook and allows the spices and other ingredients to develop their flavour. The result should be properly cooked food that remains moist while developing the characteristic char associated with tandoori dishes.

The chef also recommends using a two-stage marinade. The first can contain ingredients such as ginger, garlic, lemon juice and salt, allowing the flavours to penetrate the food. A second, thicker marinade can be prepared with strained or thick yoghurt, spices, chilli powder and a small amount of oil or mustard oil. For chicken, spices such as cumin, coriander, garam masala and Kashmiri chilli can contribute aroma, warmth and colour without necessarily making the dish excessively hot.

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Yoghurt can also play an important role in the marinade because it contains lactic acid, which works more gently than stronger acids. It helps soften the surface of meat while contributing moisture and giving spices a creamy base that adheres well to the food. Vinegar, being more acidic, needs greater care because prolonged exposure can affect the texture of certain foods, particularly fish. The amount and duration of acidic ingredients therefore need to be considered according to the food being prepared.

Marination time is another factor that affects the final result. While around 30 minutes may coat the surface, longer marination can allow flavours to develop more thoroughly. The chef recommends around four to six hours for many tandoori preparations, while chicken can be marinated overnight under refrigeration. However, seafood can be more delicate, and prolonged exposure to acidic marinades may alter its texture. Marinated food should be kept refrigerated rather than left at room temperature.

The final stage requires close attention to cooking time and doneness rather than relying only on colour. Chicken should reach an internal temperature of at least 74°C at its thickest part, while fish and paneer can cook more quickly and therefore require careful monitoring. The aim is to achieve proper cooking alongside visible blistering and char, rather than simply producing a bright red exterior. According to the chef’s approach, successful tandoori cooking ultimately comes down to balancing heat, a well-calibrated marinade and precise timing.

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