Tandoori chicken is chicken dish prepared by roasting chicken marinated in yoghurt and spices in a tandoor, a cylindrical clay oven. It is a popular dish from the Indian subcontinent and has become popular in other parts of the world through restaurants serving food from the Indian subcontinent.
Video Tandoori chicken
Origin
Tandoori chicken was popularised at Moti Mahal in Peshawar by Kundan Lal Jaggi, Thakur Dass, Kundan Lal Gujral, all Punjabi Hindus, who are the founders of the Moti Mahal restaurant. Mokha Singh had founded the restaurant in the Peshawar area of pre-partition India, which is now in Pakistan.
In the United States, tandoori chicken began appearing on menus by the 1960s. Jacqueline Kennedy was reported to have eaten "chicken tandoori" on a flight from Rome to Bombay in 1962. A recipe for tandoori chicken was printed in the Los Angeles Times in 1963, for "the hostess in search of a fresh idea for a party dinner"; a similar recipe was featured in the same newspaper in 1964, along with other chicken dishes from world cuisines.
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Preparation
The raw chicken is marinated in a mixture of yogurt and the spice tandoori masala. Cayenne pepper, red chili powder or Kashmiri red chili powder is used to give it a fiery red hue. A higher amount of turmeric produces an orange color. In milder versions, both red and yellow food coloring are sometimes used to achieve bright colors, but turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder.
The marinated chicken is placed on skewers and cooked at high temperatures in a heated clay oven known as the tandoor. It is heated with charcoal or wood which adds to the smoky flavour. The dish can also be cooked in a standard oven, using a spit or rotisserie, or over hot charcoal.
Indian cookery writer Dharamjit Singh provides a range of tandoori recipes for whole grilled chicken, some of which are cooked in a tandoor and others over charcoal. These include Chirga (Roasted whole chicken); Tandoori Murgh (Roast whole chicken with almonds); Murgh Kabab Seekhi (Whole stuffed chicken on the spit); Kookarh Tandoori (Steamed chicken on spit); Tandoori Murgh Massaledarh (Whole spiced chicken on spit); and Murghi Bhogar (Chicken in the Bhogar style).
Cuisine
Tandoori chicken can be eaten as a starter or appetizer, and as a main course, the latter with naan (an Indian flatbread). It is also used as a base chicken in numerous cream-based curries such as butter chicken. Localized varieties of tandoori chicken prepared from the rooyi posto in Bengal have appeared in local eateries, particularly those between Kolaghat and Kolkata. Tandoori chicken was popularized in post-independent India by Moti Mahal, Daryaganj in Delhi when it was served to the first Prime Minister of India, Jawaharlal Nehru. There, tandoori chicken became a standard offering at official banquets.
- Tandoori chicken
Variations
The fame of tandoori chicken led to many derivatives, such as chicken tikka (and eventually the Indian dish popularized in Britain, chicken tikka masala), commonly found in menus in Indian restaurants all over the world.
See also
- Butter chicken
- Indian cuisine
- List of chicken dishes
- Pakistani cuisine
- Punjabi cuisine
- Tandoori masala
Notes
References
External links
- Tandoori Chicken. Cook's Illustrated.
Source of article : Wikipedia
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