What does Tandoori Chicken Taste Like?
Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
Sour is one of the five main tastes. It is tart and bright, sometimes with a mouth-puckering quality. Sour is a naturally occurring flavor found in many foods, including citrus, vinegar, various dairy products, and certain fruits. Sour is used to enhance a dish or drink and is used as both a main and complimentary flavor.
Spicy is a flavor that brings heat and fire to food by creating a burning sensation in the mouth or sinuses. Spicy flavors come from hot peppers, horseradish, and wasabi. Spicy adds a kick and sometimes complexity to a dish and releases endorphins, creating a mildly addictive quality.
Ingredients
Grilled chicken breast is meat from the chest of the chicken. It is a white meat, making it a bit dryer than the darker meat from the leg or wing. When grilled properly chicken breast can be moist, juicy and tender. The meat is an off white color with golden brown grill marks. These golden brown parts have extra flavor and a bit of crispiness. Grilled chicken has a mild taste that is meaty and savory.
Greek yogurt is a dairy product made from milk fermented with healthy bacteria to thicken it into the product we know. With Greek yogurt and extra step is taken to strain all excess whey, creating a richer and creamier product. Greek yogurt is off white, or white in color and has a gentle tangy and milky flavor. The texture is thick and creamy without tasting very fatty. Greek yogurt can be eaten plain or incorporated as an ingredient into a dish.
Vegetable oil is obtained by extracting oil from seeds. Types of vegetable oil include canola, sunflower, corn, and safflower. Light and with a neutral taste, vegetable oils are used to fry foods, or can be used to lightly coat meats and vegetables before roasting. Vegetable oils are also used as ingredients in salad dressings and sauces.
Lemon juice is made from the flesh of the pulpy yellow lemon fruit. The juice is squeezed from the flesh of the lemon and is a pale yellow color. The flavor is very sour and bright. Lemon juice is used in multiple cuisines around the world to brighten and enhance the flavors of the other ingredients. Lemon juice is used to make lemonade and goes well on fish. It has many uses.
Garam masala is a well known and popular Indian spice mix, used in a multitude of dishes throughout Indian cuisine and is sometimes found in fusion recipes as well. There are different variations of garam masala, however; some of the common spices include coriander, cumin, cinnamon, ginger and black pepper. Nutmeg, cloves, mace and other spices may be added. The general flavor of garam masala is sweet and a bit spicy with a very warm quality. This powder is brown and typically used in smaller amounts.
Ginger garlic paste is made by blending fresh garlic and fresh ginger together to form a fine paste. It may be blended with water and salt for texture and to bring forward the flavors. The paste is yellow and tastes strongly of both garlic and ginger. It is spicy, sharp and commonly used in Indian cuisines as an additional flavor to many different dishes.
Botanically the chili pepper is a fruit, in culinary terms it is a vegetable. There are a number of varieties of red chili peppers. Some common ones used for spice powders include the piri piri, cayenne, pasilla, New Mexico chile and chile de árbol, among others. Each pepper is red and has a thin skin, with a thin flesh and seeds inside the middle of the pepper. The peppers are dried and ground into a powder that can be used in cooking. The heat level of each kind of red chili will vary as will the flavor, but it is always hot and some may be smoky, will others are earthy or bright.
Kasoori methi is the Indian name for sun-dried fenugreek leaves. These small green leaves come from the fenugreek plant; an herb used primarily in various Indian and African cuisines. The flavor has a bitter edge and is reminiscent of fennel and celery. It is used as spice in curries and sprinkled on top of savory dishes, before serving.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Turmeric is the root of a flowering plant and is used as a spice. The root is woody, but easy to cut and looks similar to ginger. Rather than growing in clusters, each root is a several or so inches long, cylindrical and 1 or more inches in diameter. The thin skin is a brownish-orange and protects the inner root which is bright orange, like a carrot. Turmeric dyes everything it touches and leaves a golden color. The flavor is earthy, pungent and slightly bitter. It has numerous uses, including flavoring and coloring food.
The peppercorn plant grows in tropical climate and produces tiny black fruit. The fruit is dried and become hard. At this point it is ground into a textured powder comprised of black and grey dots. It has a flavor that is spicy, pungent and sharp. Pepper is an extremely popular spice, especially in Western cuisines and lends a gentle heat to dishes. There are different varieties of black pepper and the flavor changes subtly because of this.
Coriander is the seed of the cilantro plant. These seeds are a warm beige color with a round and slightly oblong body. The seeds are commonly ground into powder and tastes citrusy, warm, and spicy.
