Tandoori chicken
Chicken tandoori in Mumbai, India
Alternative namesNone[1][2][3][4] [5][6][7][8][9]
CourseAppetizer or main course
Region or stateIndian subcontinent[6][7][8] [10][11][12]
Associated cuisinePunjabi
Main ingredientsChicken, dahi (yogurt), honey, tandoori masala
VariationsTandoori paneer, fish tandoori

Tandoori chicken is a Punjabi dish made from chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven. The dish is now popular worldwide. The modern form of the dish was popularized by the Moti Mahal restaurant in New Delhi, India in the late 1940s.

History

Chicken roasted in tandoor-like ovens is documented in the Harappan civilization of the Bronze Age of Indian subcontinent, as early as 3000 BC.[13][14][15][16][17][18] Much later, the Sushruta Samhita records meat being cooked in an oven (kandu) after being seasoned with black mustard (rai) powder and fragrant spices.

Tandoori chicken as a dish originated in the Punjab before the independence of partition of India.[19][20] In the late 1940s, tandoori chicken was popularised at Moti Mahal in the locality of Daryaganj[21][22] in New Delhi by Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Das Magu, who were Punjabi Hindu migrants from Peshawar[10][23][24][25][26] as well as the founders of the Moti Mahal restaurant.[1][2][3][4][25] They used to work at a small eatery called Moti Mahal, owned by a man named Mokha Singh Lamba in Peshawar, British India, from the 1920s to 1947.[5][6][27]

Tandoori chicken was popularized in post-independence India by Moti Mahal, Daryaganj in Delhi[28][29] when it was served to the first Prime Minister of India, Jawaharlal Nehru.[30] There, tandoori chicken became a standard offering at official banquets.[30]

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.[31] 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";[32] a similar recipe was featured in the same newspaper in 1964.[33]

Preparation

Tandoori chicken being prepared in a tandoor oven.

Raw chicken parts are skinned then marinated in a mixture of dahi (yogurt) and tandoori masala, a spice blend. They are seasoned and colored with cayenne pepper, red chili powder, or Kashmiri red chili powder as well as turmeric or food coloring.[lower-alpha 1]

The marinated chicken is placed on skewers and cooked at high temperatures in a tandoor oven, which 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.[34]

There are also tandoori recipes for whole 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).[35]

Cuisine

Tandoori chicken can be eaten as a starter or appetizer, or as a main course, often served with naan flatbread.[36] It is also used as the base of numerous cream-based curries, such as butter chicken.[37]

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.[38] Nearly all derivatives of tandoori chicken begin with a yogurt and citrus-based marinade.[39][40]

See also

Notes

  1. ↑ For instance, see the recipe in Madhur Jaffrey's Cookery, pp. 66–69

References

  1. 1 2 "Who invented the dal makhani?". NDTV Food. IANS. Archived from the original on 22 December 2014. Retrieved 12 August 2014.
  2. 1 2 "Moti Mahal offers complete Tandoori cuisine". Daily Excelsior. August 2013. Archived from the original on 18 August 2013. Retrieved 2 August 2013.
  3. 1 2 "10 Best Punjabi Recipes". NDTV. Archived from the original on 24 June 2017. Retrieved 13 March 2017.
  4. 1 2 "What does it mean to be a Punjabi". Quartz. 21 October 2015. Archived from the original on 5 February 2017. Retrieved 13 March 2017.
  5. 1 2 "Tandoori Chicken Recipe and History". Indiamarks. 14 June 2012. Archived from the original on 9 July 2012. Retrieved 7 July 2017. After the partition in 1947, Punjab was partitioned with the Eastern portion joining India and the Western, Pakistan. Peshawar became part of Pakistan and Gujral found himself one among many refugees fleeing the rioting and upheaval by moving to India. He moved his restaurant to Delhi in a place called Daryagunj. The Tandoori chicken at Moti Mahal so impressed the first Prime Minister of India, Jawaharlal Nehru that he made it a regular at official banquets.
  6. 1 2 3 Dinesh (10 October 2008). "Origin of Tandoori Chicken". Indian Foods Guide. Archived from the original on 24 August 2017. Retrieved 7 July 2017. After the partition in 1947, Punjab was partitioned with the Eastern portion joining India and the Western, Pakistan. Peshawar became part of Pakistan and Gujral found himself one among many refugees fleeing the rioting and upheaval by moving to India. He moved his restaurant to Delhi in a place called Daryaganj. The Tandoori chicken at Moti Mahal so impressed the first Prime Minister of India, Jawaharlal Nehru that he made it a regular at official banquets.
  7. 1 2 Vellampalli, Jaya (14 June 2017). "The tale of Tandoori chicken". Telangana Today. Archived from the original on 2 August 2019. Retrieved 2 August 2022. But, do you know what ingredients are used in making this yummy dish, or who invented it? The credit goes to Kundan Lal Gujral, a Punjabi. He invented the recipe of Tandoori chicken at his restaurant Moti Mahal Delux in Delhi.
  8. 1 2 Behura, Monica (21 July 2008). "High on bar Be Cues". The Economic Times. Archived from the original on 22 September 2019. Retrieved 2 August 2022. A pearl among connoisseurs of true blue north western frontier province cuisine, it (Delhi) prides itself as the inventor of the tandoori chicken.
  9. ↑ Vishal, Anoothi (14 August 2017). "Partition Changed India's Food Cultures Forever". The Wire. Archived from the original on 2 August 2019. Retrieved 2 August 2022. As a new immigrant community poured in from across the new border, new tastes and techniques gained ground. Tandoori became the food of Delhi.
  10. 1 2 "Punjab on a platter". Hindustan Times. 31 March 2018. Archived from the original on 1 July 2018. Retrieved 31 March 2018.
  11. ↑ Gujral, Monish (7 March 2013). On the Butter Chicken Trail: A Moti Mahal Cookbook (1.0 ed.). Delhi, India: Penguin India. ISBN 9780143419860.
  12. ↑ Hosking, Richard (8 August 2006). Authenticity in the kitchen: proceedings of the Oxford Symposium on food and cookery 2005 (1 ed.). Blackawton: Prospect Books. p. 393. ISBN 9781903018477.
  13. ↑ Lawler, Andrew (30 January 2013). "The Mystery of Curry". Slate. Archived from the original on 7 October 2018. Retrieved 2 July 2018.
  14. ↑ Ritu, Grishm. "Virasat" (PDF). Archived (PDF) from the original on 2 July 2018. Retrieved 2 July 2018.
  15. ↑ Bhuyan, Avantika (9 April 2017). "How archaeologists across the country are unearthing the food of ancestors to shed light on the evolution of eating". The Economic Times. Archived from the original on 2 July 2018. Retrieved 2 July 2018.
  16. ↑ "7 Kenoyer 2015 Indus Civilization.pdf: ANTHRO100: General Anthropology (002)". canvas.wisc.edu. Archived from the original on 29 June 2021. Retrieved 22 August 2020.
  17. ↑ "Full text of "Indian Food Tradition A Historical Companion Achaya K. T."". archive.org. Retrieved 6 February 2019.
  18. ↑ Ahmed, Mukhtar (2014). Ancient Pakistan – An Archaeological History. Vol. IV. Foursome Group. pp. 211–. ISBN 978-1-4960-8208-4. Archived from the original on 3 July 2023. Retrieved 23 July 2019.
  19. ↑ Sanghvi, Vir (22 April 2004). Rude Food: The Collected Food Writings of Vir Sanghvi. Penguin Books India. ISBN 9780143031390. Archived from the original on 3 February 2022. Retrieved 4 May 2021 – via Google Books.
  20. ↑ "Metro Plus Delhi / Food: A plateful of grain". The Hindu. Chennai, India. 24 November 2008. Archived from the original on 29 June 2011. Retrieved 7 May 2009.
  21. ↑ "Punjab on a platter". Hindustan Times. 31 March 2018. Archived from the original on 1 July 2018. Retrieved 31 March 2018.
  22. ↑ "The History of Tandoori Chicken: Infographics". The Times of India. Archived from the original on 28 April 2020. Retrieved 3 May 2020.
  23. ↑ "'Vadiya Khao': Refugees taught Delhi how to eat out in style". Hindustan Times. 14 August 2017. Archived from the original on 15 July 2019. Retrieved 17 March 2018.
  24. ↑ "ICC 2017 by IFCA – Showcasing the culinary spirit of IndiaKundan". Hospitality Biz India. 11 October 2017. Archived from the original on 2 December 2020. Retrieved 17 March 2018.
  25. 1 2 "Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi". Sunday Guardian. Archived from the original on 11 June 2015. Retrieved 11 February 2018.
  26. ↑ Laura Siciliano-Rosen; Scott Rosen (2013). Delhi Food and Travel Guide: The inside scoop on the best North Indian foods. Eat Your World. Archived from the original on 3 July 2023. Retrieved 29 October 2020.
  27. ↑ "Tandoori Chicken – A Royal Punjabi Dish – DESIblitz". DESIblitz. 22 April 2009. Archived from the original on 2 February 2016. Retrieved 31 December 2015.
  28. ↑ "Hindustan Times: Crystal Awards for Best Restaurants". Delhi Tourism. Archived from the original on 1 September 2014. Retrieved 22 August 2014.
  29. ↑ "Motimahal celebrates Kabab festival". Indian Express. 7 January 2011. Archived from the original on 3 March 2011. Retrieved 22 August 2014.
  30. 1 2 Gujral, M. (2004). Moti Mahal's Tandoori Trail. Roli Books Private Limited. p. pt12. ISBN 978-93-5194-023-4.
  31. ↑ Matt Weinstock, "Strange Beast Puts the Bite on Robert" Archived 28 October 2019 at the Wayback Machine Los Angeles Times (15 March 1962): A6.
  32. ↑ "East Indian Cuisine Provides Inspiration for Hostesses" Archived 28 October 2019 at the Wayback Machine Los Angeles Times (14 March 1963): D6.
  33. ↑ Marian Manners, "A Flock of Chicken Dishes From Around World" Archived 3 July 2023 at the Wayback Machine Los Angeles Times (17 September 1964): D1.
  34. ↑ der Haroutunian, A. (2007). Yogurt Cookbook. Armenian Research Center collection. Grub Street. p. 184. ISBN 978-1-906502-61-4.
  35. ↑ Singh, Dharamjit (1970). Indian Cookery. London: Penguin Handbooks. pp. 119–124.
  36. ↑ Brown, P. (1998). Anglo-Indian Food and Customs. Penguin Books. p. 88. ISBN 978-0-14-027137-9.
  37. ↑ McDermott, N. (1999). The Curry Book: Memorable Flavors and Irresistible Recipes from Around the World. Houghton Mifflin. p. 100. ISBN 978-0-618-00202-3.
  38. ↑ Gisslen, Wayne; Griffin, Mary Ellen; Bleu, Le Cordon (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons. p. 381. ISBN 0471663778. Retrieved 16 March 2017.
  39. ↑ "The Food Lab: How To Make Awesome Tandoori-Style Grilled Chicken At Home". Serious Eats. Archived from the original on 13 February 2018. Retrieved 1 March 2018.
  40. ↑ "Authentic Tandoori Chicken". Perdue.com. Archived from the original on 30 April 2018. Retrieved 1 March 2018.
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