Tandoori Chicken
Chicken marinated in yogurt and spices and cooked in a tandoor oven.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Tandoor N Flame Restaurant
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The origins of Tandoori Chicken can be traced back to the Mughal Empire, although the dish as we know it today was popularized in the 20th century by Kundan Lal Gujral in Peshawar (pre-partition India) and later in Delhi. The tandoor oven itself has been used in the Indian subcontinent for centuries, dating back to the Harappan civilization.
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Tandoori chicken holds significant cultural importance in India and beyond, often being associated with celebratory meals, gatherings, and festive occasions. It's a popular restaurant dish and a common street food, representing the vibrant culinary heritage of the region.
Celebratory Dish
Tandoori chicken is frequently served at weddings, festivals, and parties as a symbol of abundance and hospitality.
Restaurant Staple
It is a mainstay on the menus of Indian restaurants worldwide, showcasing the country's diverse cuisine.
Cultural Ambassador
Tandoori chicken has played a significant role in popularizing Indian cuisine internationally, making it one of the most recognizable Indian dishes.
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Tandoori chicken is characterized by its smoky, slightly charred flavor, complemented by a complex blend of warm spices and the tanginess of yogurt.
The primary flavors derive from the yogurt marinade, which tenderizes the chicken and allows the spices to penetrate deeply. Common spices include garam masala, ginger, garlic, cumin, coriander, turmeric, cayenne pepper (or chili powder), and sometimes paprika for color. The tandoor oven imparts a distinct smoky flavor and a slightly charred exterior, while the interior remains moist and succulent. Lemon juice is often added as a final touch for brightness.
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Double Marination
For deeper flavor and better tenderization, marinate the chicken in two stages. The first marinade, usually with ginger-garlic paste, lemon juice, and salt, helps break down the proteins. The second marinade, with yogurt and spices, infuses the chicken with flavor.
Yogurt Consistency
Use thick, full-fat yogurt (Greek yogurt works well) for the marinade. The thick consistency helps the marinade cling to the chicken.
Scoring the Chicken
Make deep cuts into the chicken pieces to allow the marinade to penetrate thoroughly and to ensure even cooking.
Temperature Control
If you don't have a tandoor oven, you can use a grill or a very hot oven. For grilling, start with indirect heat to cook the chicken through, then finish over direct heat for charring. For oven cooking, use a high temperature (around 450°F/230°C) and broil briefly at the end for a similar effect.
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