Tandoori Chicken

Going back 3,000 years BC in the Indus Valley Civilization, archaeologists unearthed remnants of ancient tandoor ovens used for making Tandoori Chicken. These large, cylindrical clay ovens provide evidence that this cooking technique has existed since ancient times.

Historically, ancient Indians cooked various dishes, including Tandoori Chicken, in tandoor ovens. It is said that these tandoors were heated with charcoal until the heat gradually increased. This high heat gave Tandoori Chicken its characteristic charred exterior and juicy interior, along with a unique smoky aroma.

The Birth of Modern Tandoori Chicken

However, in the past, Tandoori Chicken did not have the exact taste and texture we know today. The modern recipe was perfected during the partition of India and Pakistan. Legend has it that the modern version of Tandoori Chicken, as we know it today, was invented by a Hindu chef named Kundan Lal Gujral in 1940 in Peshawar, Punjab, India, before the subcontinent was divided into two countries.

In 1940, Kundan dug a tandoor oven in the middle of his restaurant in Peshawar to make Tandoori roasted chicken. His new recipe involved marinating the chicken with yogurt and various spices, such as garlic, ginger, onions, and garam masala.

By 1947, Kundan was forced to relocate from Peshawar due to the partition, as the city became part of Pakistan. He sought refuge in Delhi, India. Not long after fleeing Pakistan, he was determined to start anew and opened a restaurant called Moti Mahal in the Daryaganj area of Delhi, specializing in Tandoori Chicken.

Tandoori Chicken Rises to Global Fame

Over time, the popularity of Tandoori Chicken spread across India, and his restaurant became highly successful. But Tandoori Chicken's fame didn't stop there. Jawaharlal Nehru, India's first Prime Minister, served Tandoori Chicken to distinguished guests at government banquets, attended by people from various countries. This exposure led to Tandoori Chicken gaining international recognition.

In the mid-20th century, Indian restaurants began to appear in many countries, and these establishments often served Tandoori Chicken as a signature dish, contributing to its widespread popularity due to its unique flavor.

Diversity and Adaptation in the Modern Era

Today, Tandoori Chicken has become a staple of Indian cuisine, widely popular both within and outside the country. Countless recipes have been adapted, with chefs in different regions experimenting with new marinades and spices to create their own versions of Tandoori Chicken. This caters to diverse tastes and culinary preferences, making it common to find Tandoori Chicken in a variety of flavors or even served with rice, bread, chutneys, and other sauces.

However, with advancements in technology, making Tandoori Chicken in a traditional tandoor oven is now popular only in certain areas. Many chefs have opted for other cooking techniques, such as grills, barbecues, or even conventional ovens.