Tandoori chicken

Tandoori chicken

Chicken tandoori in Mumbai, India
Course	Main Course
Place of origin	Punjab region[1]
Region or state	South Asia, Malaysia, Singapore, Indonesia, Western world and countries with Indian and Pakistani diasporas[2]
Creator	Kundan Lal Gujral of Moti Mahal[3][4]
Main ingredients	Chicken, yogurt, honey, tandoori masala
Variations	Tandoori paneer, Fish tandoor
Cookbook: Tandoori chicken  Media: Tandoori chicken

Tandoori chicken is a dish originating in the Indian subcontinent. It is widely popular in South Asia particularly India and Pakistan, Bangladesh, Malaysia, Singapore, Indonesia and the Western world. It consists of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.

Preparation

The chicken is marinated in yogurt and seasoned with the spice mixture 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.^[5] It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional barbecue grill.

Tandoori chicken with oven

Marinated chicken is skewed on to the skewer and cooked in a heated clay oven known as the Tandoor. It is heated by charcoal or wood which also add to the smoky flavour.

History

Shahi murg tandoori

Tandoori chicken in Punjab, Pakistan

Tandoori chicken as a dish originated in the Punjab before the independence of India and Pakistan.^[1][6] Although tandoor cooked chicken dates back to as early as the Mughal era, the dish is believed to be invented by Kundan Lal Gujral, a man who ran a restaurant called Moti Mahal in Peshawar. Gujral moved to Delhi, India after the Independence of India and Pakistan and the subsequent partition of the Punjab Province.^{[7][8][9][10]}

In India, tandoori cooking was traditionally associated with the Punjab^[11] and became popular in the mainstream after the 1947 partition when West Punjabis resettled in places such as Delhi.^[12] In rural Punjab, it was common to have communal tandoors.^[13] Some villages^[14] still have a communal tandoor which was a common sight prior to 1947.^[15]

Cuisine

Tandoori chicken is also used as a base chicken in many Indian curries.

Rather than mostly being eaten as in starters and appetizers, sometimes it is also eaten as a main course traditionally with naan (an Indian flatbread) and is used in numerous cream based curries such as butter chicken.^[16] Of late, 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^[17][18] 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.

See also

References

External links

• Tandoori masala at Wikibook Cookbooks
• Media related to Tandoori chicken at Wikimedia Commons
• https://www.cooksillustrated.com/recipes/4590-tandoori-chicken

Indian dishes by region
North	Aloo gobi Baati Baingan bartha Barfi (Kaju barfi / Kaju katli) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Churma Dal makhani Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai Kadai chicken Kadhi Kahwah Keema Kulcha Korma Kulfi Laal maans Mattar paneer Makki di roti Mirchi Bada Mutton curry Murgh Musallam Naan Nihari Palak Paneer Pakora Paneer tikka Pasanda Raita Rajma Rogan josh Rumali roti Sai bhaji Sarson ka saag Shahi paneer Shami Kebab Tandoori chicken Paneer Tikka Masala Aloo Mutter Amritsari Papar Warian
South	Appam Aviyal Baghara baingan Benne Dose Bhajji Bisi bele bath Bonda Chicken 65 Chicken Chettinad Chakna Curd rice Dahi chutney Dopiaza Dosa Double ka meetha Fish molee Hyderabadi biryani Hyderabadi haleem Idiappam Idli Injipuli Kaalan Kanji Kerala porotta Koottu Kozhakkattai Kuzhambu Lukhmi Mirchi ka salan Murukku Mysore Pak Pachadi Paniyaram Parotta Payasam Pongal Poriyal Pulihora Puttu Rasam Rice and curry Sakinalu Sambar Sheer korma Sevai Upma Uttapam Thalassery biryani Vada
West	Akuri Basundi Bhakri Bhelpuri Bombil fry Chinese bhel Chivda Chouriço Dahi vada Dhansak Dhokla Doodhpak Handvo Kadboli Khatkhate Khandvi Khichdi Kombdi vade Kuswar Misal Misal Pav Pav bhaji Patoleo Patra ni machhi Pohe Sabudana Khichadi Sanna Sevpuri Shrikhand Solkadhi Sorpotel Thalipeeth Vada pav Veg Kolhapuri Vindaloo Xacuti
East	Alu Potala Rasa Beguni Bel Pana Bhuna Khicuhri Chakuli Pitha Cham cham Chandrakanti Charchari Chhena gaja Chhena jalebi Chhena kheeri Chhena poda Chingudi Jhola Dahi baigana Dahi Machha Jalfrezi Kati roll Luchi Machha Jhola Maachha Bihana Mathapuli Mishti Doi Ouu khatta Pakhala Pantua Pitha Prawn malai curry Rasabali Rasgulla Ras malai Sandesh Santula Sorshe Ilish
Miscellaneous	Biryani Chaat Chutney Dal Falooda Flattened rice Gulab Jamun Halwa Indian pickle Jalebi Kheer Kofta Laddu Mango pudding Panipuri Papadum Paratha Puri Qeema Roti Sindhi biryani Samosa Shankarpali Sabzi Zarda Puri Bhaji
Indian diaspora	Chicken tikka masala Fish head curry Indian Chinese cuisine Phall Nasi kandar Pasembur Roti canai
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