Yogurt flavors, protects tandoori-inspired rooster kebabs
In Indian tandoori cooking, a lot of the flavour comes from the ripping-hot temperatures, as much as 900 F, which ship spice and smoke scorching out the highest of barrel-shaped clay ovens.
The meat, often rooster or lamb threaded on skewers, chars fantastically. But why does it emerge from the oven tender...