Tandoori Chicken: The king among chicken dishes

If you are a non-vegetarian, just the word "chicken" will make your mouth water, and if the word " tandoori" comes before it, then your taste buds will start tingling. Its iconic tangy taste has brought tandoori chicken from history to modern-day menus. The mild red chicken, with its mouthwatering, succulent, smokey flavours, is always ready to satisfy your tastes and tummies.

The tangy tandoori chicken; Image source- Wikipedia.

Tandoori Chicken, with its classic blend of spices, has been the sizzling ruler of the kingdom of chicken dishes for a long time. From the Indus Valley civilization, through the Mughal reign, past the partition, it has thrived, reaching even the most remote dhabas...

The remains of Harappa and Mohenjo-Daro contain the first evidence of its preparation. This amazing delicacy was historically prepared in a unique cylindrical clay pot, which could hold the heat within. A charcoal or wood fire that burned inside the tandoor would expose the meat to radiant heat till it acquired a smokey flavour.

A Sanskrit text from the past called "The Sushruta Samhita" talks of roasting meat in clay ovens after marinating it in flavorful spices and mustard powder. This implies that this dish is not just something we are enjoying today, but it is also deeply rooted in the past.

It is also argued that our beloved dish dates back to Mughal origins. However, this is easily refuted because no Mughal documents or literature refer to this famous recipe. Furthermore, the use of red chilli, which imparts a vibrant colour to the dish, screams its traditional Indian cooking.

However, the most accepted version of the origin of Tandoori chicken is credited to Kundan Lal Gujaral. The partition of India in 1947 forced Kundan to leave West Bengal and relocate to Delhi. While wandering the streets with no supplies or money, he eventually found himself in an abandoned thara in Daryaganj. There he made his decision to revive his mastery of tandoori-chicken cooking, and the renowned restaurant Moti Mahal was born.

He perfected the magic of tandoori-chicken starting a revolution in the way Indians prepared chicken. Not only was his chicken famous among passers-by who liked to give their taste buds a nice jerk; but Pandit Jawaharlal Nehru a generous patron of Moti Mahal, and avid fan of their Tandoori chicken, even gave the owners (Kundan Lal Gujral, Kundan Lal Jaggi and Thakur Dass) a plot to help grow their business. The demand for Tandoori chicken skyrocketed after this.

The preparation of Tandoori chicken starts with a spicy and rich marinade made up of lime juice, yoghurt, ginger, turmeric, chillies, and black pepper. The chicken breasts are given a few cuts and added to the marinade mixture. This marination helps make the chicken tender, spicy and flavourful.

The marinated chicken is kept aside for 3 hours to infuse the riches into it. Finally, the chicken pieces are fixed on skewers and roasted. By this time, the aroma of grilled chicken starts to emanate from the tandoor. The grilled chicken is finally given a smokey flavour by being either smoked over red-hot wood or cooked over a direct flame.

It is frequently served with naan flatbread and is suitable as both a starter and a main course. Additionally, it serves as the foundation for several curries with cream, including butter chicken. Bengali restaurants have started serving regional variations of tandoori chicken made from rooyi posto, especially in the area between Kolaghat and Kolkata.

Tandoori chicken has ruled thousands of foodies' hearts with its distinctive flavour. Next time you're wandering the streets looking for fulfilling street food, don't forget to try this incredible dish once again. Also, don't forget to express your gratitude to Kundan Lal for providing you with this wonderful flavored delight.

Chicken is marinated with perfect ingredients before grilling, Image source- Luck&Lovehomes