Tandoori Chicken

Tandoori Chicken is a popular Indian dish made by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world.

History

Tandoori Chicken has its roots in the Mughal Empire, which ruled over the Indian subcontinent from the 16th to the 19th century. The dish was likely popularized in the post-partition era by Kundan Lal Gujral, a Hindu Punjabi, who is the founder of the restaurant chain Moti Mahal Delux in Delhi, India.

Preparation

The chicken is marinated in a mixture of yogurt and spices. The key spices in the marinade include turmeric, cumin, coriander, chili powder, and garam masala. The marinated chicken is then placed in a preheated tandoor, where it is cooked at high temperatures until it is fully cooked and has a slightly smoky flavor.

Serving

Tandoori Chicken is traditionally served with naan (a type of Indian bread) and a side of mint chutney. It can also be used as a base for numerous cream-based curries such as butter chicken and chicken tikka masala.

Variations

There are many variations of Tandoori Chicken across different regions of the Indian subcontinent and the world. Some variations use different types of marinades or cooking methods, while others add additional ingredients or spices.

See also

• Indian cuisine
• Tandoor
• Chicken tikka
• Butter chicken