Tandoori chicken is available at most bigger Mamak restaurants in Malaysia.
Usually it is served with Naan bread (plain naan, cheese naan, garlic naan,...)
Tandoori Chicken is a roasted chicken delicacy that originated in the Punjab region of present-day Pakistan and India. Chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is toned down to a mild taste level in most Western nations. Cayenne pepper, red chili powder, or other spices give it a red hue. A higher amount of Turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill.
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marinated dices of meat on bamboo skewers grilled over charcoal fire, served with a spicy peanut sauce
food preparation | Indian clay oven found at Indian restaurants, used for making Tandoori and Naan bread
noodle dish | Malay Laksam is a rice noodle dish from the east coast of Malaysia with a white thick fish-coconut gravy and Sambal