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oven baked tandoori chicken

my version -- marinated with ginger, garlic, lemon, turmeric, mustard oil, yogurt, chili, smoked paprika, cumin, coriander, clove, etc.; and baked in oven...

History of Tandoor takes us back by 5000 years to Indus valley and Harappan civilizations of ancient India.
"Chicken tandoori is a traditional Indian dish of chicken marinated in yogurt, citrus, and spices, and then grilled or broiled. The name comes from the cylindrical clay oven, or tandoor, in which the dish is traditionally prepared. The chicken is best marinated overnight, but if you’re in a time crunch, a few hours will do just fine. Serve with Homemade Naan, Basmati Rice Pilaf with Dried Fruits and Almonds or a refreshing Cucumber Mint Salad." -- Jenn Segal

"Traces of tandoors were found from the excavation of these historical sites. Use of tandoor however is not limited to only the Indian subcontinent; people use tandoor in West and Central Asia as well. Traces of tandoor have also been found in ancient Egyptian and Mesopotamian civilizations. However, modern tandoor was brought to India by the Mughals. Portable tandoor was invented much later during the reigns of Jahangir, a Mughal ruler. It is said that portable tandoor was carried by a team of cooks whenever he travelled.
Despite the long history of tandoor, tandoori cooking was not common in Delhi till 1947. It was then that the Punjabi refugees brought tandoor to Delhi. Finally tandoori cuisine took its root in India and now there will be hardly anyone who would not salivate on hearing about tandoori chicken, tandoori roti, naan and other delicacies." -- The Food Funda

another day...

served with aromatic basmati rice, tamarind chutney, mango corn relish...


© Faisal Hoque
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