The reason why tandoori meat is soft is that it is cooked at low temperatures and for a long time..
Here are some points to consider to make tandoori meat soft:
meat selection. The thigh or arm part is ideal and having bones makes it more delicious.
do not marinate. Marinating for at least 4-6 hours, preferably overnight, helps make the meat more tender.
Bring to room temperature before cooking. Meat straight from the refrigerator will not cook well.
Adding water to the oven. Putting a bowl of water in the oven or adding some broth under the meat prevents the meat from drying out and increases the flavor.
Adding salt later. Not adding too much salt when starting to cook the meat and adjusting it towards the end will help keep the meat more tender.
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