Tandoori chicken, a yellowish red colored irresistible main course from the Indian cuisine, specifically the Punjabi cuisine, is essentially chicken roasted in a tandoor or clay oven. Yoghurt marinated chicken is rubbed with tandoori masala, which is essentially a spicy mixture. Tandoori chicken recipes owe their attractive red color to red chilli powder, Cayenne pepper, and other spices. Turmeric gives the dish a yellowish tinge. The dish is also called Tandoori Murgh.
History of Tandoori Chicken
The Tandoori Chicken seems to have been conceptualized and first prepared in the Mughal period.
Ingredients Used and Popular Methods of Preparation of Tandoori Chicken
Tandoori chicken is prepared by marinating it with powdered cinnamon, cloves, black pepper, turmeric and cayenne pepper along with a paste of yogurt, onion, garlic, tomato and lemon juice. Tandoori chicken recipes are prepared by roasting or grilling the marinated chicken.
Serving and Eating Tandoori Chicken
The wholesome tandoori chicken is consumed as a starter in many parts of India. The dish can also be eaten as a side dish along with naan, tandoori roti, rumali roti, kulcha, paratha, pulao or biriyani. Tandoori chicken is generally served with a slice of lemon, yogurt-mango dip and salad.
Popular Tandoori Chicken Variations
The basic tandoori chicken recipes remain the same. Only there can be variations in the amount of ingredients used, the way of preparation and time of marination. For example, many people marinate the chicken overnight, adjust the ingredients according to their personal taste and cook the chicken in an oven.
Health and Nutrition Facts of Tandoori Chicken
A typical tandoori chicken recipe yields around 250 calories. The food is rich in carbohydrates and proteins.
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