Fundamentals of Indian Cooking: Tandoori Chicken

Fundamentals of Indian Cooking: Tandoori Chicken

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Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. Tandoori chicken as a dish originated in the Punjab before the independence of partition of India. In the late 1940s, tandoori chicken was popularised at Moti Mahal in the locality of Daryaganj in New Delhi by Kundan Lal Jaggi and Kundan Lal Gujral, who were Punjabi Hindus as well as the founders of the Moti Mahal restaurant. Mokha Singh had founded the restaurant in the Peshawar area of British India, which is now a part of neighbouring Pakistan

Tandoori Chicken


  • FIRST MARINATION: 2 chicken leg & thigh
  • 1 tbsp Ginger Garlic Paste
  • Salt to taste
  • 15ml Lime juice
  • Fudco Red Chilli Powder 6g
  • Mustard Oil 30ml
  • Garam Masala 2.5g
  • M.D.H Kasoori Methi 1g
  • Greek Yoghurt 30g
  • Cumin Powder 2g
  • small piece of charcoal for smoke
  • 10 ml of melted butter for smoking

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