Tandoori chicken is one of the most favourite chicken recipes from South Asia enjoyed around the world. Here’s a quick and easy recipe to make this tasty dish.
Tandoori Chicken is a dish enjoyed by many in restaurants and at home. It is one of the most popular chicken dishes originating from Punjab between the border of India and Pakistan.
Tandoori chicken actually dates back to the Moghul period. A popular story about the dish is that it was created by Kundan Lal Gujral at his restaurant the Moti Mahal, in Peshawar, in the 1920’s during British Rule.
Gujral experimented by cooking chicken at high temperatures in clay ovens called tandoors where usually local village folk cooked naans (bread). He was able to cook the tender chickens in these ovens making them succulent inside and crispy outside.
The result was a huge success. Hence, the name Tandoori Chicken. Although today, a clay oven is not needed to cook this delightful dish!
Here is a quick recipe for making tasty and delicious Tandoori Chicken. Serves up to four people.
* Note, that you may use Tandoori Masala Powder, which you can buy in a packet instead of curry powder and cayenne pepper. So use, 2 Tbsp of this spice instead.
As you can see its not very complicated or time consuming to make this popular Punjabi dish. Enjoy!
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