tandoori chicken

Chicken roasted in tandoor-like ovens is documented in the Harappan civilization of the Bronze Age of Indian subcontinent, as early as 3000 BC.{{Cite journal |url=http://www.slate.com/articles/life/food/2013/01/indus_civilization_food_how_scientists_are_figuring_out_what_curry_was_like.html |title=The Mystery of Curry |last=Lawler |first=Andrew |journal=Slate |date=30 January 2013 |access-date=2 July 2018 |archive-date=7 October 2018 |archive-url=https://web.archive.org/web/20181007095932/http://www.slate.com/articles/life/food/2013/01/indus_civilization_food_how_scientists_are_figuring_out_what_curry_was_like.html |url-status=live }}{{Cite web |url=http://www.intach.org/pdf/virasat-april-june2017-eng.pdf |title=Virasat |last=Ritu |first=Grishm |access-date=2 July 2018 |archive-date=2 July 2018 |archive-url=https://web.archive.org/web/20180702204548/http://www.intach.org/pdf/virasat-april-june2017-eng.pdf |url-status=live }}{{Cite news |url=https://economictimes.indiatimes.com/magazines/panache/how-archaeologists-across-the-country-are-unearthing-the-food-of-ancestors-to-shed-light-on-the-evolution-of-eating/articleshow/58085366.cms |title=How archaeologists across the country are unearthing the food of ancestors to shed light on the evolution of eating |last=Bhuyan |first=Avantika |date=9 April 2017 |newspaper=The Economic Times |access-date=2 July 2018 |archive-date=2 July 2018 |archive-url=https://web.archive.org/web/20180702210120/https://economictimes.indiatimes.com/magazines/panache/how-archaeologists-across-the-country-are-unearthing-the-food-of-ancestors-to-shed-light-on-the-evolution-of-eating/articleshow/58085366.cms |url-status=live }}{{Cite web|title=7 Kenoyer 2015 Indus Civilization.pdf: ANTHRO100: General Anthropology (002)|url=https://canvas.wisc.edu/courses/48978/files/2427913?module_item_id=697603|access-date=2020-08-22|website=canvas.wisc.edu|archive-date=29 June 2021|archive-url=https://web.archive.org/web/20210629163129/https://canvas.wisc.edu/courses/48978/files/2427913?module_item_id=697603|url-status=live}}{{Cite web|url=https://archive.org/stream/IndianFoodTraditionAHistoricalCompanionAchayaK.T./Indian%20Food%20Tradition%20A%20Historical%20Companion%20Achaya%20K.T._djvu.txt|title=Full text of "Indian Food Tradition A Historical Companion Achaya K. T."|website=archive.org|access-date=2019-02-06}}{{cite book |last=Ahmed |first=Mukhtar |year=2014 |title=Ancient Pakistan – An Archaeological History |volume=IV |url=https://books.google.com/books?id=FbLVBAAAQBAJ&pg=PA211 |publisher=Foursome Group |pages=211– |isbn=978-1-4960-8208-4 |access-date=23 July 2019 |archive-date=3 July 2023 |archive-url=https://web.archive.org/web/20230703235801/https://books.google.com/books?id=FbLVBAAAQBAJ&pg=PA211 |url-status=live }} 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.{{Cite book|url=https://books.google.com/books?id=eK1uGVxmEiUC&q=tandoori+chicken+origins+afghanistan&pg=PA104|title=Rude Food: The Collected Food Writings of Vir Sanghvi|first=Vir|last=Sanghvi|date=22 April 2004|publisher=Penguin Books India|isbn=9780143031390|via=Google Books|access-date=4 May 2021|archive-date=3 February 2022|archive-url=https://web.archive.org/web/20220203214750/https://books.google.com/books?id=eK1uGVxmEiUC&q=tandoori+chicken+origins+afghanistan&pg=PA104|url-status=live}}{{cite news|url=http://www.hindu.com/mp/2008/11/24/stories/2008112450160200.htm |archive-url=https://web.archive.org/web/20110629015351/http://www.hindu.com/mp/2008/11/24/stories/2008112450160200.htm |url-status=dead |archive-date=29 June 2011 |title=Metro Plus Delhi / Food: A plateful of grain |date=24 November 2008 |access-date=7 May 2009 |work=The Hindu |location=Chennai, India}} In the late 1940s, tandoori chicken was popularised at Moti Mahal in the locality of Daryaganj{{Cite news |last=Sanghvi |first=Vir |url=https://www.hindustantimes.com/brunch/punjab-on-a-platter/story-2e7rv1ngATLYLc2oEm4uBO.html|title=Punjab on a platter|date=31 March 2018|work=Hindustan Times|access-date=31 March 2018|archive-date=1 July 2018|archive-url=https://web.archive.org/web/20180701193847/https://www.hindustantimes.com/brunch/punjab-on-a-platter/story-2e7rv1ngATLYLc2oEm4uBO.html|url-status=live}}{{cite news|url=https://timesofindia.indiatimes.com/life-style/food-news/the-history-of-tandoori-chicken-infographics/articleshow/75203860.cms|title=The History of Tandoori Chicken: Infographics|website=The Times of India|access-date=3 May 2020|archive-date=28 April 2020|archive-url=https://web.archive.org/web/20200428000404/https://timesofindia.indiatimes.com/life-style/food-news/the-history-of-tandoori-chicken-infographics/articleshow/75203860.cms|url-status=live}} in New Delhi by Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Das Magu, who were Punjabi Hindu migrants from Peshawar{{cite news|url=https://www.hindustantimes.com/delhi-news/vadiya-khao-refugees-taught-delhi-how-to-eat-out-in-style/story-Y5sG96AYWu7gQ9e5V6TXxN.html|title='Vadiya Khao': Refugees taught Delhi how to eat out in style|work=Hindustan Times|date=14 August 2017|access-date=17 March 2018|archive-date=15 July 2019|archive-url=https://web.archive.org/web/20190715101053/https://www.hindustantimes.com/delhi-news/vadiya-khao-refugees-taught-delhi-how-to-eat-out-in-style/story-Y5sG96AYWu7gQ9e5V6TXxN.html|url-status=live}}{{cite web | url=http://www.hospitalitybizindia.com/detailNews.aspx?aid=27842&sid=44 | title=ICC 2017 by IFCA – Showcasing the culinary spirit of IndiaKundan | work=Hospitality Biz India | date=11 October 2017 | access-date=17 March 2018 | archive-date=2 December 2020 | archive-url=https://web.archive.org/web/20201202130625/http://www.hospitalitybizindia.com/detailNews.aspx?aid=27842&sid=44 | url-status=live }}{{cite news|url=http://www.sunday-guardian.com/investigation/partition-brought-moti-mahal-a-landmark-in-indias-culinary-history-to-central-delhi|title=Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi|work=Sunday Guardian|access-date=11 February 2018|archive-date=11 June 2015|archive-url=https://web.archive.org/web/20150611000137/http://www.sunday-guardian.com/investigation/partition-brought-moti-mahal-a-landmark-in-indias-culinary-history-to-central-delhi|url-status=dead}}{{cite book|author1=Laura Siciliano-Rosen|author2=Scott Rosen|year=2013|url=https://books.google.com/books?id=NYfeAgAAQBAJ&q=kundan+lal+gujral+hindu+partition&pg=PT53|title=Delhi Food and Travel Guide: The inside scoop on the best North Indian foods|publisher=Eat Your World |page= |isbn= |access-date=29 October 2020|archive-date=3 July 2023|archive-url=https://web.archive.org/web/20230703235804/https://books.google.com/books?id=NYfeAgAAQBAJ&q=kundan+lal+gujral+hindu+partition&pg=PT53|url-status=live}} as well as the founders of the Moti Mahal restaurant. 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.{{cite web|url=http://www.desiblitz.com/content/tandoori-chicken-a-royal-punjabi-dish|title=Tandoori Chicken – A Royal Punjabi Dish – DESIblitz|work=DESIblitz|date=22 April 2009|access-date=31 December 2015|archive-date=2 February 2016|archive-url=https://web.archive.org/web/20160202015445/http://www.desiblitz.com/content/tandoori-chicken-a-royal-punjabi-dish|url-status=live}}

Tandoori chicken was popularized in post-independence India by Moti Mahal, Daryaganj in Delhi{{cite web |title=Hindustan Times: Crystal Awards for Best Restaurants |url=http://www.delhitourism.gov.in/delhitourism/eating_out/crystal_awards.jsp |url-status=live |archive-url=https://web.archive.org/web/20140901014330/http://www.delhitourism.gov.in/delhitourism/eating_out/crystal_awards.jsp |archive-date=1 September 2014 |access-date=22 August 2014 |work=Delhi Tourism}}{{cite news |date=7 January 2011 |title=Motimahal celebrates Kabab festival |work=Indian Express |url=http://www.indianexpress.com/news/motimahal-celebrates-kabab-festival/734816/ |url-status=live |access-date=22 August 2014 |archive-url=https://web.archive.org/web/20110303173711/http://www.indianexpress.com/news/motimahal-celebrates-kabab-festival/734816/ |archive-date=3 March 2011}} when it was served to the first Prime Minister of India, Jawaharlal Nehru. There, tandoori chicken became a standard offering at official banquets.

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.Matt Weinstock, [https://www.proquest.com/docview/168045418 "Strange Beast Puts the Bite on Robert"] Los Angeles Times (15 March 1962): A6. 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";[https://www.proquest.com/docview/168249378 "East Indian Cuisine Provides Inspiration for Hostesses"] Los Angeles Times (14 March 1963): D6. a similar recipe was featured in the same newspaper in 1964.Marian Manners, [https://www.proquest.com/docview/155018820 "A Flock of Chicken Dishes From Around World"] Los Angeles Times (17 September 1964): D1.

File:Tandoori Chicken with oven.jpg 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.{{efn|For instance, see the recipe in Madhur Jaffrey's Cookery, pp. 66–69}}

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.{{cite book | last=der Haroutunian | first=A. | title=Yogurt Cookbook | publisher=Grub Street | series=Armenian Research Center collection | year=2007 | isbn=978-1-906502-61-4 | url=https://books.google.com/books?id=taBxBgAAQBAJ&pg=PA184 | page=184}}

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).{{Cite book|title=Indian Cookery|last=Singh|first=Dharamjit|publisher=Penguin Handbooks|year=1970|location=London|pages=119–124}}

Tandoori chicken can be eaten as a starter or appetizer, or as a main course, often served with naan flatbread.{{cite book | last=Brown | first=P. | title=Anglo-Indian Food and Customs | publisher=Penguin Books | year=1998 | isbn=978-0-14-027137-9 | url=https://books.google.com/books?id=K-C4NbeNMUQC&pg=PA88 | page=88}} It is also used as the base of numerous cream-based curries, such as butter chicken.{{cite book | last=McDermott | first=N. | title=The Curry Book: Memorable Flavors and Irresistible Recipes from Around the World | publisher=Houghton Mifflin | year=1999 | isbn=978-0-618-00202-3 | url=https://books.google.com/books?id=4w7QRZzv0TQC&pg=PA100 | page=100}}

File:A piece of a tandoori chicken.JPG|A portion of a tandoori chicken, at a restaurant in India.

File:Tandoorimumbai.jpg|Tandoori chicken served at a restaurant in Mumbai, India.

File:Tandoori.JPG|Tandoori chicken in Punjab, Pakistan.

File:Grilled Tandoori chicken.jpg|Tandoori chicken hanging at a restaurant in Agra, India.

File:Tandoori Chicken - Dhaka 2015-05-31 2740.JPG|Tandoori chicken in Dhaka, Bangladesh

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.{{Cite book |url=https://books.google.com/books?isbn=0471663778 |title=Professional Cooking for Canadian Chefs |page=381 |isbn=0471663778 |access-date=16 March 2017|last1=Gisslen |first1=Wayne |last2=Griffin |first2=Mary Ellen |last3=Bleu |first3=Le Cordon |year=2006 |publisher=John Wiley & Sons }} Nearly all derivatives of tandoori chicken begin with a yogurt and citrus-based marinade.{{cite web |url=https://www.seriouseats.com/2011/08/the-food-lab-how-to-make-tandoori-chicken-without-tandoor-grill.html |title=The Food Lab: How To Make Awesome Tandoori-Style Grilled Chicken At Home |publisher=Serious Eats |access-date=1 March 2018 |archive-date=13 February 2018 |archive-url=https://web.archive.org/web/20180213222916/http://www.seriouseats.com/2011/08/the-food-lab-how-to-make-tandoori-chicken-without-tandoor-grill.html |url-status=live }}{{cite web|url=https://www.perdue.com/recipes/authentic-tandoori-chicken/2375/|title=Authentic Tandoori Chicken|publisher=Perdue.com|access-date=1 March 2018|archive-date=30 April 2018|archive-url=https://web.archive.org/web/20180430050442/https://www.perdue.com/recipes/authentic-tandoori-chicken/2375/|url-status=live}}

File:Tandoorimumbai.jpg|Chicken tikka

File:Flickr preppybyday 4705955437--Chicken tikka masala.jpg|Chicken tikka masala

File:Chicken Tandoor Mix Platter.jpg|Indian chicken tandoori mix platter

{{Portal|Food}}

• Indian cuisine
• List of chicken dishes
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{{reflist|refs=

{{cite book | last=Gujral | first=M. | title=Moti Mahal's Tandoori Trail | publisher=Roli Books Private Limited | year=2004 | isbn=978-93-5194-023-4 | url=https://books.google.com/books?id=MdumBAAAQBAJ&pg=PT12 | page=pt12}}

}}

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• [https://www.cooksillustrated.com/recipes/4590-tandoori-chicken Tandoori Chicken]
• [https://www.taajrecipes.in/2023/03/Chicken-Tandoori-recipe-in-hindi.html Chicken tandoori recipe] by Taajrecipes blog
• Cook's Illustrated. {{subscription required}}

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