Tandoori Chicken is a splendid dish originated from South Asia from Punjab province. Tanduri Chicken found huge popularity in other Asian countries later. Now it is one of the most famous dishes in Malaysia, Indonesia, Singapore and in South Asia. The dish consists of roasted chicken enriched yogurt, cream, garlic, ginger and some other spices.
It was named on the old times cylindrical clay-made oven (tandoor) in which the recipe is prepared traditionally, other than today's standard cooking methods.
First the pieces of chicken are seasoned with yogurt and tanduri masala which is then cooked in tandoor (clay-made oven) at high temperature however it can also be cooked on bbq grill. Tanduri masala consists of cumin powder, garlic, ginger, lemon, orange color, red chili powder, saffron and salt. It's taste is spicier than standard barbecue chicken. If you look towards different flavors and tastes in chicken, this is an ideal recipe for you to try.
Some other tandoori recipes: Tandoori Fish, Tandoori Raan, Tandoori Sandwich, Tandoori Paratha, Tandoori Murgh and Tandoori Tikka
History of Tandoori Chicken?
Tanduri chicken was first introduced in Punjab region before partition of India. Some also believe that the dish was originated in the era of Mughal emperors in India. According to the available history, dish was introduced by Kundan Lal Gujral, a restaurant owner in Peshawar. His restaurant name was Moti Mahal; later partition, Gujral migrated to India to Delhi city in Punjab province.
Indian Punjab was specifically famous for cooking tandoori recipes. And this was because there were lots of clay-oven (tandoors) in villages of Punjab, which promoted the preparation of tandoori dishes.
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