A tandoori oven is suitable for cooking meat, such as chicken, pork ribs, lamb and beef. It's also suitable for specialty kebabs, such as butter chicken or chicken tikka masala. Traditional naan bread also gets cooked inside a tandoori oven.
To make tandoori chicken, grind 2 teaspoons roasted coriander seeds and 1 teaspoon roasted cumin seeds. Combine the seeds with 1 chopped onion, 3 cloves fresh garlic, fresh ginger, 8 ounces yogurt and 3 tablespoons lemon juice in a food processor. Season with grated lemon rind, 2 teaspoons white vinegar, 1 teaspoon sweet paprika, 2 teaspoons garam masala and 1/2 teaspoon tandoori food color. Process to form a smooth paste.
Marinate 2 pounds of skinless chicken thigh fillets in the paste for at least three hours. Skewer the chicken pieces, leaving a small gap between each. Use a slice of potato to end the skewer and act as a heat shield. Cook the chicken skewers in a tandoori oven at 400 degrees Fahrenheit for 10 to 15 minutes.
For naan bread, beat an egg in a stainless steel bowl. Mix in 1 1/2 cups yogurt, and add 2 cups water. Add 1 teaspoon each yeast and sugar. After 15 minutes, add 1 1/2 tablespoons fine salt, mixing well.
Sift 2 pounds of flour into the liquid mixture, and knead for 10 minutes. Cover, and let rise two hours. Heat the tandoori oven to 400 F. Meanwhile, cut and shape the naan flat bread. Cook with the side of the bread pressed firmly to the side of the oven for one to three minutes.