Tandoori chicken

Tandoori Chicken is most popular indian dish consisting of roasted chicken, yogurt and  masala. The chicken is marinated in yogurt and tandoori masala. It is traditionally cooked in tandoor but can also be prepared on barbecue grill. Tandoor is a oven made of clay, heated to a high heat over charcoal or wood, and used in India for baking bread and roasting meat.

Tandoori Chicken is a highly popular Indian dish consisting of roasted chicken, yogurt, and spices.

The story of its origins lies with Kundan Lal Gujral, a Hindu Punjabi, who ran a restaurant called Moti Mahal in Peshawar in the 1920s. Following the partition in 1947, Gujral found himself one of many Hindu refugees fleeing to India to to escape the rioting and upheaval. He moved his restaurant to Delhi in a place called Daryaganj. Using new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) which were until then only used to cook naan bread. Tandoors are bell-shaped ovens that are set into the earth and fired with wood or charcoal; they can reach temperatures of about 480 °C (900 °F).

The Tandoori chicken at Moti Mahal so impressed the first Prime Minister of India, Jawaharlal Nehru, that he made it a regular at official banquets. Visiting dignitaries that enjoyed Tandoori Chicken included American Presidents Richard Nixon and John F. Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran.

The fame of Tandoori Chicken led to many derivatives like Chicken Tikka, commonly found in menus in Indian restaurants all over the world.
 
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