Delhi govt bans firewood tandoors: Worry not! Try these tandoori recipes at home and gorge on delicious snacks

Delhi government puts a ban on eating outlets from using firewood tandoors. (Picture Credit: Pexels)

The AQI levels in Delhi NCR paint a dismal picture. In view of spike in pollution levels, the Delhi government recently ordered a complete ban on coal, firewood tandoors and open burning across all eating outlets, including restaurants, hotels and more. Therefore, establishments have been asked to either use electric or gas-based tandoors if they really have to.

This directive has been issued under the Air Prevention and Control of Pollution Act 1981 and the graded response action plan. Those who violate the orders may have to pay a fine up to Rs 5,000. Delhi Chief Minister Rekha Gupta wrote on X, “We humbly request all citizens not to burn waste in the open. Your small cooperation can bring about a big change.”

Well, while you may not be able to visit your favourite restaurant till the end of this year to gorge on paneer tikka and other food items, you can always try recipes out at home.

Listed below are some tandoor recipes that you may want to try your hand at for amazing appetizers.

Tandoori Chicken Tikka

Ingredients

500 g boneless chicken, cubed

½ cup thick curd

1 tbsp ginger-garlic paste

1 tsp red chilli powder (or paprika)

1 tsp garam masala

1 tsp cumin powder

1 tbsp lemon juice

1–2 tbsp oil

Salt as per your requirement

Method

Mix all marinade ingredients.

Coat chicken pieces and marinate at least 1–2 hours (overnight is best).

Skewer and bake at 220°C for 15–20 mins, turning once.

Brush with butter and serve with mint chutney.

Tandoori Aloo (Baby Potatoes)

Ingredients

10–12 baby potatoes (boiled)

½ cup curd

1 tbsp besan

1 tsp chilli powder

1 tsp garam masala

1 tsp kasuri methi

Oil + salt

Method

Par-boil potatoes; poke holes with a fork.

Marinate with spiced curd.

Bake/air-fry 15–18 mins until crisp and smoky.

Tandoori Mushroom Tikka

Ingredients

250 g button mushrooms

½ cup curd

1 tsp chilli powder

1 tsp coriander powder

1 tsp kasuri methi

1 tsp lemon juice

1 tbsp oil

Salt

Method

Keep mushrooms whole; wash and pat dry.

Marinate 30–45 mins.

Roast in oven/air fryer 12–15 mins until lightly charred.