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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
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Tandoori Murgh (Punjab, India): High heat creates signature blackened crust while yogurt marinade keeps chicken moist
Kakori Kebab (Lucknow, India): Tandoor's radiant heat melts fat within the minced lamb without drying
Tandoori Bakra (Balochistan, Pakistan): Whole goat slow-roasted vertically for even heat distribution
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