Nothing beats the deliciousness of a tandoori chicken! The fantastic marinade coating the chicken and that amazing taste of the smoked chicken is definitely mouth watering yum!
I simply love tandoori chicken. Which Punjabi doesn’t?
For that matter, which chicken eating soul doesn’t love Tandoori Chicken? The delectable flavor of the coal and masalas together makes for a heavenly combination. However, at home its a tad difficult. Ff you have a bar-be-que setup ready always then it is easier. We do have a bar-be-que. but N is just too lazy to setup it up. So I have found the next best alternative to it. Put it in my humble oven.
And trust me, the flavors are still delicious even if you put it in the oven. The yummy marinade seeps through the chicken to give a delightful flavor as the outer cover is crispy and the chicken inside is just moist and soft with the right flavors.
Have it as is, serve it as a cocktail starter or just eat it up with some rotis or paranthas. It is always a favorite whenever I serve it 🙂
I was reading up about the history of Tandoori chicken on the net. As per our google baba, Tandoori chicken was invented years ago, by Kundan Lal Gujral, in the Moti Mahal restaurant in Delhi. While chicken was made in tandoors for several hundred years, that brilliant bright coloured marinade and the crispy skin of the current form of Tandoori Chicken gained popularity from the Moti Mahal restaurant. Apparently, Mr.Gujral moved to Delhi from Peshawar after the partition between India and Pakistan and set up the Moti Mahal restaurant in Delhi. What an interesting bit of history, isn’t it?
I do love reading about the history of dishes. They make such fascinating stories. And I do love chicken too. It is obvious with the sheer number of chicken recipes I have on the blog 🙂 Salads, curries and what not 🙂