Roti Nan and Tandoori chicken

Yesterday I felt a bit thirsty on the way to town, I stopped by an Indian muslim restaurant in Alma, Bukit Mertajam. I thought I just wanted to order a glass of Teh tarik ais (famous pulled tea in Malaysia) but when I saw there was a cooking tool, a clay oven which called as tandoor. I guessed, they must have the Roti Nan (flat bread, believed to be originated from Persia). Basically it is made by wheat flour, water, yeast, butter or ghee. I asked the waiter for it.....Oh ya....they have the Roti Nan...... then I just waited for 10 minutes to get ready to be served.

I saw the chef started to take the small dough (already risen) from the container and flatten it and did some "flying action" to make the flat bread dough getting wider. Then he put the Roti Nan dough on a tool which covered with cloth. Followed by with some strength and hit the dough towards the clay pot wall. It sticked to the inside clay pot wall. Slowly the dough got bubble...and bake...They use the long metal bar and picked up the Roti Nan from the clay pot wall.

They served Roti Nan with hot and with the gravy and sour cream paste for tandoori chicken in a plate.

About the Tandoori chicken, it was marinated with yogurt and tandoori masala (believed to be originated from Delhi, India). The chilli powder and tumeric made the chicken coloured with red and yellow. Anyway, some local people did said some of the restaurants try to put in a bit colour to the chicken, the purpose is to make it with nice look colour. It was cooked in the high temperature in the tandoor clay pot.

I took some tandoori chicken in other restaurants too...anyway most of the restaurant had the hard tandoori chicken...hardly to bite. However this one, not bad...but for me..a bit hot...chilli powder on tandoori chicken is too much for me. It must have been modified the recipe according to local taste.

Combination of the taste of Tandoori chicken and Roti Nan after all was not bad. The price for this whole set was RM6.00