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.
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.
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.