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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Temperature
°C - °C
Equipment
Tandoori Murgh (Punjab, India): High heat creates Maillard crust while yogurt marinade insulates meat
Kakori Kebab (Awadh, India): Tandoor's radiant heat melts fat through finely minced meat
Naan-e-Tanoori (Khyber Pakhtunkhwa, Pakistan): Clay walls impart blistered texture while trapping steam for pillowy interior
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Uneven cooking
Cause: Inconsistent clay wall temperature
Fix: Preheat tandoor for 1+ hour with sustained charcoal bed
Excessive drying
Cause: Over-marinated meats dripping fat onto coals
Fix: Pat meats dry before skewering; use yogurt-based marinades sparingly