|Region or state Indian subcontinent|
Place of origin Punjab
Serving temperature Hot
|Course main course|
Region Indian subcontinent
Variations Paneer, Fish as food
|Created by Kundan Lal Gujral of Moti Mahal|
Main ingredients Chicken, Yogurt, honey, tandoori masala
Similar Tikka, Chicken meat, naan, Biryani, chicken tikka
Tandoori chicken no oven easy to make recipe the bombay chef varun inamdar
Tandoori chicken is a yoghurt and spice marinated chicken cooked in a tandoor, a cylindrical clay oven. It is a popular dish originating from the Indian subcontinent. The tandoor oven originates from the northwest frontier. The dish itself is in the Delhi cooking style. It is popular in India and has become increasingly popular in other parts of the world through Indian restaurants.
- Tandoori chicken no oven easy to make recipe the bombay chef varun inamdar
- Tandoori chicken
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).
Tandoori chicken originated in Delhi at the Moti Mahal Delux restaurant. Kundan Lal Gujral, a Punjabi Hindu, is credited with invention of the dish in 1947. Gujral founded the restaurant in the Daryaganj area of Delhi. It was in this restaurant that Gujral invented Tandoori chicken, along with other dishes like butter chicken.
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.
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 is 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 Delux 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.
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.