The Expansionof Tandoori Chicken
Chefs of all over the country are conducting research with global ingredients to recreate traditional dishes and give a whole new connotation to Indian cuisine. And we all know that with ‘A crispy exterior and a tanginess succulent interior’, nothing screams in the Indian cuisine quite like Tandoori Chicken.
Indian food is known by ‘Tandoori Chicken’ all over the world. A cylindrical open top clay oven with a wall-lined brick insulation that can reach temperatures of 250 to 480° C when fully fired up. Shockingly, this worldwide favorite does not date back to the Mughal period. Yes, it’s true - Tandoori Chicken did not exist before the 20th century. So who invented our country’s crowd pleaser?
Tandoori chicken a very delicious appetite is believed to have been invented by Mr. Kundan Lal Gujral, a man who ran a restaurant called Moti Mahal in Peshawar. In the 1920s, Prime Minister Pd. Jawaharlal Nehru regularly dined here with the likes of American President Richard Nixon, only for some hearty Tandoori Chicken.
The marinade for Tandoori Chicken includes mustered oil, garlic, ginger and other spices with a splash of lime to accentuate the acidity of the yoghurt, as well as red chili powder for that fiery facade. Traditionally, the orange red color is a direct result of saffron, rattanjot (Alkanet), turmeric and degi mirch (paprika powder).
The dish with protein added to the delicious spicy taste travelled from the local Indian dhabas to the five star hotels and is now growing its appetizers even in the western world. So next time you pass by the cuisine there is something spicy too in the process of its expansion.
The foods comes from Tandoor always serve HOT, do not store Tandoor cooked (roasted) food, it will lose juices, flavor, texture as-well-as taste.
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