Tandoori chicken is a beloved dish from the Indian subcontinent, renowned for its vibrant colour, smoky aroma, and tender texture. Traditionally, it’s prepared by marinating chicken in a spiced yogurt mixture and cooking it in a tandoor—a cylindrical clay oven. However, you can recreate this flavorful dish at home using your oven, grill, or air fryer.
Ancient Origins: The Harappan Connection
Archaeological discoveries suggest that the roots of tandoori-style cooking trace back over 5,000 years to the Indus Valley Civilization. Excavations at Harappan sites have uncovered remnants of cylindrical clay ovens resembling modern tandoors, along with charred chicken bones, indicating that early inhabitants practiced a form of tandoori cooking .
Evolution in Punjab: From Breads to Meats
Traditionally, tandoors were primarily used in Punjab for baking breads like naan and roti. However, in the 1920s, a culinary shift occurred in Peshawar (present-day Pakistan) when Kundan Lal Gujral, working at a small eatery owned by Mokha Singh Lamba, began experimenting with cooking marinated meats in the tandoor. This innovation led to the creation of tandoori chicken .
Post-Partition Popularity: Moti Mahal’s Influence
Following the partition of India in 1947, Gujral, along with associates Kundan Lal Jaggi and Thakur Das Magu, relocated to Delhi and established the Moti Mahal restaurant in Daryaganj. There, they popularized tandoori chicken, introducing it to a broader audience and cementing its place in Indian cuisine .
Global Recognition and Variations
Today, tandoori chicken is celebrated worldwide, renowned for its vibrant red hue—achieved through spices like Kashmiri chili or food coloring—and its smoky flavor imparted by the tandoor. While traditional preparation involves cooking in a clay oven, adaptations using grills or ovens have made the dish accessible globally.
Classic Tandoori Chicken Recipe
Ingredients:
-
2.5 pounds (approx. 1.1 kg) bone-in, skinless chicken thighs and drumsticks
-
2 juicy lemons
-
2 teaspoons kosher salt, divided
-
3/4 cup plain yogurt
-
1/2 medium onion, peeled and quartered
-
5 garlic cloves
-
1 (3/4-inch) piece fresh ginger, peeled and quartered
-
1/2 fresh hot green chile, roughly sliced
-
2 teaspoons garam masala
-
1/2 cup unsalted butter (1 stick), melted
-
Lemon wedges, for serving
Instructions:
-
Prepare the Chicken:
-
In a large bowl, squeeze the juice of the lemons over the chicken pieces.
-
Add 1 teaspoon of salt and rub it into the chicken. Let it sit for 20 minutes.
-
-
Make the Marinade:
-
In a blender or food processor, combine the yogurt, onion, garlic, ginger, green chile, garam masala, and the remaining 1 teaspoon of salt. Blend until smooth. Marinate the Chicken:
-
Pour the marinade over the chicken, ensuring each piece is well-coated.
-
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
-
-
Cook the Chicken:
-
Grill Method:
-
Preheat your grill to medium-high heat.
-
Place the chicken on the grill and cook for about 15-20 minutes on each side, basting with melted butter occasionally, until the chicken is cooked through and has a nice char.
-
-
Oven Method:
-
Preheat your oven to 425°F (220°C).
-
Place the chicken on a baking sheet lined with foil or parchment paper.
-
Bake for 25-30 minutes, then broil for an additional 5 minutes to achieve a charred effect.
-
-
-
Serve:
-
Garnish with lemon wedges and serve hot with naan, basmati rice, or a fresh salad.
-
Tips for Authentic Flavor
-
Marination Time: For the best flavor, marinate the chicken overnight. This allows the spices to deeply infuse the meat. Smoky Aroma: To replicate the smoky flavor of a traditional tandoor, you can use the “dhungar” method. Heat a piece of charcoal until red hot, place it in a small bowl, and set it in the center of the marinated chicken. Drizzle a teaspoon of ghee or oil over the charcoal and immediately cover the dish tightly for a few minutes to trap the smoke.
-
Color: Traditional tandoori chicken gets its vibrant red hue from Kashmiri red chili powder. If unavailable, you can use paprika or a mix of chili powder and food coloring.