Tandoori chicken

Tandoori chicken is a cherished dish from the Indian subcontinent, celebrated for its flavorful and aromatic preparation. The chicken is first marinated in a mixture of yogurt and spices, then roasted in a clay oven known as a tandoor. This method imparts a distinctive smoky flavor to the chicken.

The origins of tandoori chicken are intriguing, with evidence suggesting it may date back to the Harappan civilization. Archaeologists have unearthed ancient ovens and charred chicken bones indicative of similar cooking techniques. However, the tandoori chicken we savor today hails from the Punjab region, gaining widespread popularity before India's partition in the late 1940s. It was particularly popularized by Moti Mahal, a renowned restaurant in New Delhi.

To make tandoori chicken, you start by marinating the chicken in a blend of yogurt and tandoori masala, which includes spices like cayenne pepper and turmeric. The marinated chicken is then skewered and cooked at high temperatures in a tandoor oven, resulting in a deliciously smoky and tender dish. There are many variations, including whole grilled chicken cooked in a tandoor or over charcoal.

Tandoori chicken is incredibly versatile. It can be served as an appetizer, a main course, or even incorporated into creamy curries like butter chicken. Often paired with naan flatbread, it creates a perfect meal combination. The dish has also inspired other favorites such as chicken tikka, which has become a staple in Indian cuisine worldwide.

Since India's independence, tandoori chicken has only grown in popularity. It has even been served at official banquets, cementing its status as a culinary icon.