Tandoori Chicken

In a platter of robust and charred kebabs, a preparation that never goes unnoticed is the Tandoori Chicken. Marinated in a throng of crushed aromatic spices and yoghurt, this classic red Indian entrée is prepared by roasting the chicken in a traditional mud-clay oven called the tandoor. Winning hearts of many non-vegetarians, this delicacy has transgressed its regional boundaries of being a North Indian favourite and has garnered unfathomable accolades to its name. A renowned appetiser, it can be devoured directly as a starter or with a side of Naan (Indian bread).

Originating in Peshawar, this dish was credited to Kundan Lal Jagga, who had later brought this innovation to India post partition. KL Jagga along with KL Gujral and Thakur Das established an eatery in Daryaganj, Delhi by the name of Moti Mahal where authentic Peshawari cuisine, including Tandoori Chicken, was served.  This dish was believed to be admired by our then Prime Minister, Jawaharlal Nehru. Stalwarts like former Prime Ministers of Pakistan and Soviet Union, Zulfiqar Ali Bhutto and Nikita Krushchev, too were great fans. It is believed that around the 1960s Tandoori Chicken gained fame in the US after Jacqueline Kennedy was reported to have tasted this renowned dish on a flight.

Traditionally known as the Tandoori Murgh, the name was derived from the Persian word "tannur", which meant grilling of the meat directly on fire. A similar variant of this dish is believed to have existed during the Harappan civilization. Archaeologist Professor Vasant Shinde says that the preparation of chicken in this way may have existed around 3000 BCE, evidence of which has been found in Harappan sites. Close examination reveals a certain kind of keyhole ovens that were used to roast meat and bake breads. According to the Sushruta Samhita, a unique blend of mustard seeds and spices were used for marinating, before popping it into the conventional handmade ovens called 'kandu’.

In spite of the contrasting views in tracing the origin of the dish, the unique smoky flavour of the chicken has no doubt become a world-renowned delicacy. From being a part of royal Mughal feasts to current wedding buffets this starter is sure to invoke your desire. A dish in itself, the Tandoori Chicken also acts as a base for many Indian gravies like the Chicken Tikka Masala and Butter Chicken.