Tandoori chicken

Tandoori chicken

Chicken tandoori in Punjab, India
Course Appetizer or Main Course
Place of origin British India[1][2][3][4]
Region or state Peshawar[5]
Created by Kundan Lal Gujral[6][7]
Main ingredients Chicken, yogurt, honey, tandoori masala
Variations Tandoori paneer, Fish tandoori
Cookbook: Tandoori chicken  Media: Tandoori chicken

Tandoori chicken is chicken prepared as food by roasting, yoghurt and spice marinated chicken, in a tandoor, a cylindrical clay oven. It is a popular dish originating from the Indian subcontinent. It is popular in India and Pakistan and has become popular in other parts of the world through restaurants serving food from the subcontinent.

Origin

Tandoori chicken was invented by Kundan Lal Gujral, a Punjabi Hindu,[8] who is the founder of the Moti Mahal Delux restaurant.[1][2][3][4] Gujral founded the restaurant in the Peshawar area of pre-partition India, which is now in Pakistan.[9][10][11][12]

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.[13] 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";[14] a similar recipe was featured in the same newspaper in 1964, along with other chicken dishes from world cuisines.[15]

Preparation

Tandoori chicken being prepared in a tandoor oven.

The raw chicken is marinated in a mixture of yogurt and the spice tandoori masala. Cayenne pepper, red chili powder or Kashmiri red chili powder is used to give it a fiery red hue. A higher amount of turmeric produces an orange color. In milder versions, both red and yellow food coloring are sometimes used to achieve bright colors, but turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder.[lower-alpha 1]

The marinated chicken is placed on skewers and cooked at high temperatures in a heated clay oven known as the tandoor. It 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.[16]

Indian cookery writer Dharamjit Singh provides a range of tandoori recipes for whole grilled 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).[17]

Cuisine

Tandoori chicken can be eaten as a starter or appetizer, and as a main course, the latter with naan (an Indian flatbread).[18] It is also is used as a base chicken in numerous cream-based curries such as butter chicken.[19] Localized varieties of tandoori chicken prepared from the rooyi posto in Bengal have appeared in local eateries, particularly those between Kolaghat and Kolkata. Tandoori chicken was popularized in post-independent India by Moti Mahal Delux in Delhi[20][21] when it was served to the first Prime Minister of India, Jawaharlal Nehru.[22] There, tandoori chicken became a standard offering at official banquets.[22]

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.[23]

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. Retrieved 12 August 2014.
  2. 1 2 "Moti Mahal offers complete Tandoori cuisine". Daily Excelsior. Retrieved 2 August 2013.
  3. 1 2 "10 Best Punjabi Recipes". NDTV. Retrieved 13 March 2017.
  4. 1 2 "What does it mean to be a Punjabi". Retrieved 13 March 2017.
  5. ↑ "Malaysian Tandoori Chicken". CNN iReport.
  6. ↑ Gujral, Monish (7 March 2013). On the Butter Chicken Trail: A Moti Mahal Cookbook (1.0 ed.). Delhi, India: Penguin India. ISBN 9780143419860.
  7. ↑ 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.
  8. ↑ Laura Siciliano-Rosen. "Delhi Food and Travel Guide: The inside scoop on the best North Indian foods".
  9. ↑ "About Us How it all began... Invention of Tandoori Cuisine.". Moti Mahal Delux. Retrieved 7 July 2017.
  10. ↑ "Tandoori Chicken Recipe and History". Indiamarks. Retrieved 7 July 2017.
  11. ↑ "Origin of Tandoori Chicken". Indianfoodsguide. Retrieved 7 July 2017.
  12. ↑ "Tandoori Chicken - A Royal Punjabi Dish - DESIblitz". DESIblitz.
  13. ↑ Matt Weinstock, "Strange Beast Puts the Bite on Robert" Los Angeles Times (15 March 1962): A6.
  14. ↑ "East Indian Cuisine Provides Inspiration for Hostesses" Los Angeles Times (14 March 1963): D6.
  15. ↑ Marian Manners, "A Flock of Chicken Dishes From Around World" Los Angeles Times (17 September 1964): D1.
  16. ↑ der Haroutunian, A. (2007). Yogurt Cookbook. Armenian Research Center collection. Grub Street. p. 184. ISBN 978-1-906502-61-4.
  17. ↑ Singh, Dharamjit (1970). Indian Cookery. London: Penguin Handbooks. pp. 119–124.
  18. ↑ Brown, P. (1998). Anglo-Indian Food and Customs. Penguin Books. p. 88. ISBN 978-0-14-027137-9.
  19. ↑ 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.
  20. ↑ "Hindustan Times: Crystal Awards for Best Restaurants". Delhi Tourism. Retrieved 22 August 2014.
  21. ↑ "Motimahal celebrates Kabab festival". Indian Express. 7 January 2011. Retrieved 22 August 2014.
  22. 1 2 Gujral, M. (2004). Moti Mahal's Tandoori Trail. Roli Books Private Limited. p. pt12. ISBN 978-93-5194-023-4.
  23. ↑ Professional Cooking for Canadian Chefs. p. 381. ISBN 0471663778. Retrieved 16 March 2017.
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