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Tandoori Chicken is a dish that has become synonymous with Indian cuisine all over the world. The dish is characterized by its fiery red color and its mouth-watering smoky flavor. But what exactly is Tandoori Chicken, and where did it come from?

Tandoori Chicken originated in the Indian subcontinent, specifically in the Punjabi region of Northern India. The dish is made by marinating chicken in a mixture of yogurt, spices, and lemon juice, before it is skewered and cooked in a tandoor, a traditional clay oven. The tandoor is heated to extremely high temperatures, which gives the chicken its characteristic smoky flavor and its vibrant red color.

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The dish is said to have been first created by a chef in the city of Peshawar (now in Pakistan) in the 1940s. The chef wanted to create a dish that would appeal to non-vegetarian customers and Tandoori Chicken was born. It quickly became popular in the region and soon spread throughout India and beyond.

The key to making perfect Tandoori Chicken is in the marinade. The traditional marinade consists of yogurt, ginger-garlic paste, turmeric, cumin, coriander, and a variety of other spices. The chicken is marinated for at least a few hours, but ideally overnight, to allow the flavors to fully penetrate the meat.

When it comes to cooking Tandoori Chicken, the tandoor is the traditional method. The high heat of the tandoor creates a crisp crust on the outside of the chicken while keeping the inside juicy and tender. But if you don’t have access to a tandoor, you can also cook Tandoori Chicken in the oven or on the grill.

Tandoori Chicken is typically served with a variety of accompaniments such as mint chutney, cucumber raita, or a salad. It’s also a popular street food and is often served on skewers with a squeeze of lemon.

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