As can often be the case when merging new-coming and traditional cultures, Americans of Indian descent often feel themselves torn between abandoning their traditional cuisine and adopting Western recipes outright in order to celebrate or making their usual foods and missing out on the delicious fun of the season. With me, you never have to make that choice. My Indian Thanksgiving recipes match the best of my homeland with the flavors of fall for a Thanksgiving experience that fit right into the American celebration without losing the feel or flavor of India.
You don’t have to worry about baking big bird. With Cornish hen, bake just the right amount you need, no leftovers.
Tandoori chicken is a favorite Indian meal that has a huge following in America. The name Tandoori comes from the oven called tandoor, in which the dish is traditionally prepared. Tandoor is high heat oven, that without special marinade, the chicken will be undercooked. Chicken and other meats cooked with this method are identified as tandoori chicken, etc. The very high temperature at the bottom of the oven would burn the outside of any meat in about 20 minutes, leaving the inside raw. What is the technique? When meat is exposed to an acidic marinade, the bonds break between protein bundles, and the proteins unwind, forming a loose mesh. Initially, water is trapped within this protein “net” and tissue remains moist and juicy. For this reason, chicken is marinated in citrus, yogurt, and spices.