Tandoori Chicken can be prepared using the whole chicken or large portions of dark meat and white meat. The chicken is marinated overnight in yogurt and seasoned in our chef’s special tandoori masala. Turmeric powder, cayenne pepper, red chili powder and paprika are used to give it a fiery red hue.
Tandoori Chicken is traditionally cooked at a high temperature in the tandoor oven for over ten minutes. This gives it a very smoky and charred flavor, which accentuates the taste of the chicken. The time to cook varies upon the depending on the customer's preference of crispy or tender meat. When the chicken is half done, it can be removed from the oven and brushed with multiple layers of the chef’s special mix of spicy sauce and inserted back in the oven to make the chicken spicier.
| Spice level: |
Customers generally preferred Tandoori Chicken mild.
Kids love it mild and upon special request we can also make it Spicier.
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| Kids friendly: |
Yes |
| Group friendly: |
Yes |
| Popularity: |
Tandroori Chicken is a very popular item that can be served as an appetizer to snack on with drinks and cocktails or it can be served as a part of a whole meal. |
| How to order: |
Tandoori Chicken can be ordered as a starter to munch on with a beer or a cocktail. It can also be ordered as part of a whole meal. The outer crust can be made crispy or tender and juicy according to preference of the customer.
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| Complementary dishes: |
Naan, Peas Pulav or any other pulav. Tandoori Chicken can also complement other dishes in a whole meal. |
| Complementary drinks: |
Beer(w/spicy) : Taj Mahal, Flying Horse, New Castle Brown Ale
Beer(w/mild) : King Fisher
Wine : Pinot Noir
Traditional : Lassi, Mango Lassi, Pineapple Lassi
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| How to eat: |
Since Tandorri Chicken is more like barbeque chicken, it can be eaten with the hands. |
| Origin: |
The story of Tandoori Chicken origins lies with a man named Kundan Lal Gujral. He ran a restaurant called Moti Mahal in Peshawar before the partition of British India. Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) used by locals until then only to cook naans (bread). Gujral was able to cook the tender chickens in these ovens making them succulent inside and crispy outside.After the partition in 1947, Punjab was partitioned with the Eastern portion joining India and western Pakistan. Peshawar became part of Pakistan and Gujral found himself one among many Hindu refugees fleeing the rioting and upheaval by moving to India. He moved his restaurant to Delhi in a place called Daryaganj.
The Tandoori chicken at Moti Mahal impressed, Jawaharlal Nehru, the first Prime Minister of India so much that he made it a regular dish at official banquets. Visiting dignitaries that enjoyed Tandoori Chicken included American Presidents Richard Nixon and John 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 copycats like Chicken Tikka (and eventually the Indian dish popularized in Britain Chicken Tikka Masala), which is commonly found on menus in Indian restaurants all over the world. (source – www.wikipedia.org)
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| Comments(26) |
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| peachmoofinz 02/21/2012 09:21:43 PM |
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| Anairda 02/10/2012 10:25:55 PM |
| Laura, one other thing I rbmemeer puzzling and concerning me when I first started making Chicken Stock -- sometimes it jelled, and I was worried it was bad! Took me a while to realize that stock that gels is a winner! You might want to reassure newbies not to worry when that happens. See, e.g., answers.yahoo.com/question/index?qid=20101211094200AArDLQs and nourishedkitchen.com/fresh-chicken-broth Oh, and I buy my bay leaves, big jar at a time! |
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| Weder 02/09/2012 06:46:10 AM |
| I've had a prsesure cooker for 10 years, and the thing I make most -- hands down -- is chicken stock. My ingredients are the same as yours, with the addition of a couple of bay leaves "pinned" with cloves onto the onion (with skin!), cut in half. I've never browned the chicken first, and will try it. Thanks for a nice intro recipe -- I look forward to checking out your other selections! |
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| Yubak 02/09/2012 04:20:36 AM |
| I never cut ctroras any more than in half for stock - you're right that they've lost most of their flavor, but not all. There is very little our 105-pound dog won't do for a chunk of cooked carrot after I make stock! I also like to put a couple of drumsticks in my stock, as well - they add a nice meaty flavor (and the puppy-baby gets that meat, too!). |
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