TANDOORI CHICKEN
Tandoori Chicken is a North Indian dish of marinated chicken cooked in a tandoor oven . The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a dish cooked in a tandoor. A tandoor is a cylindrical clay oven used in cooking and baking. The heat for a tandoor was traditionally generated by a charcoal fire or wood fire, burning within the tandoor itself, thus exposing the food to both live-fire , radiant heat cooking, and hot-air, convection cooking. Temperatures in a tandoor can approach 480°C , and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature.
The roasted chicken delicacy originated in North Western India , later became a popular Punjabi dish and is popular throughout that area. The chicken is marinated in a yogurt seasoned with tandoori masala (garam masala, garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe). Cayenne, red chili powder, or other spices give the typical red color , turmeric produces a yellow-orange color (in some modern versions red and yellow food coloring is used) and the dish is moderately hot . It is traditionally cooked at high temperatures and served with sliced onions and wedges of fresh lemon or lime. It can be considered India's version of barbecued chicken .
The story of its origins lies with a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal in Peshawar before the partition of British India . Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors used to cook naan bread. Gujral was able to cook the tender chickens in these ovens making them succulent inside and crispy outside. The fame of Tandoori Chicken led to many derivatives like Chicken Tikka (and eventually the Indian dish popularized in BritainChicken Tikka Masala), commonly found in menus in Indian restaurants all over the world.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs
The roasted chicken delicacy originated in North Western India , later became a popular Punjabi dish and is popular throughout that area. The chicken is marinated in a yogurt seasoned with tandoori masala (garam masala, garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe). Cayenne, red chili powder, or other spices give the typical red color , turmeric produces a yellow-orange color (in some modern versions red and yellow food coloring is used) and the dish is moderately hot . It is traditionally cooked at high temperatures and served with sliced onions and wedges of fresh lemon or lime. It can be considered India's version of barbecued chicken .
The story of its origins lies with a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal in Peshawar before the partition of British India . Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors used to cook naan bread. Gujral was able to cook the tender chickens in these ovens making them succulent inside and crispy outside. The fame of Tandoori Chicken led to many derivatives like Chicken Tikka (and eventually the Indian dish popularized in BritainChicken Tikka Masala), commonly found in menus in Indian restaurants all over the world.
thanks to all the sources : Wikipedia ; SingaporeLifestyle ; YourSingapore ; MakanTime ; and all the other sites and blogs