Tandoori chicken has its origin from Punjabi Cuisine. This dish is soft in texture and a succulent dry dish made by marinating the chicken with spices and roasting it slowly in a clay pot called tandoor.
Fraserview Meat – the Indian meat shop has all varieties of marinated chicken of regular and spicy meats with delicious Indian flavor with Punjabi cuisine touch.
Fraserview Meat – the Indian meat shop has all varieties of marinated chicken of regular and spicy meats with delicious Indian flavor with Punjabi cuisine touch.
History
Before heading up with the Tandoori chicken recipe, let’s dig into a bit of the history of Tandoori chicken!
The first evidence of a meat preparation that was alike Tandoori chicken was found in the ruins of Harappa. Sounds incredible! Isn’t it?
In 3000 BC, it is said that clay ovens and chicken bones with char marks have been found during an archaeological excavation. It is mentioned in Sushruta Samhita that in ancient days meat was marinated with mustard powder and fragrant spices being cooked in tandoor or clay ovens.
In the modern era, i.e. around the 1940s, the popularity of Tandoori Chicken has a lot of variations like Chicken Tikka, Chicken Tikka Masala, and Chicken Butter Masala.
Modern Makeover
Tandoori Chicken was one of the popular dishes at Moti Mohal restaurant in Peshawar in the late 1940s. This restaurant was founded Moti Mahal in the Peshawar area of British India, which now belongs to Pakistan and trio worked with him.
How to make Tandoori Chicken
Ingredients:
- 1kg of Fraserview meat’s whole Chicken
- Refined oil for basting
First Marinade:
- 11/2 tbsp lime juice
- 1tsp red chili powder
- 1tsp salt
Second Marinade:
- ½ cup yogurt
- 1 tsp garlic paste
- 1 tsp ginger paste
- ½ tsp black salt
- 1 tsp garam masala
- 1 tsp kasoori methi
Recipe:
- Wash the chicken completely thoroughly and pat dry.
- Make 2 deep incisions on the chicken breast and drumsticks.
- Combine all ingredients of the first marinade; add to Fraserview Meats Chicken Tikka.
- Combine the ingredients of the second marinade, rub on the chicken, and keep aside for 3 hours.
- Fix the chicken on the skewers and roast, turning it and continuously basting it with oil.
- Once done, serve with your favorite salad.
