Tandoori chicken - Revision history

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	==See also==		==See also==
	~~{{Portal\|Food\|India\|Bangladesh\|Pakistan}}~~
	* [[Indian cuisine]]		* [[Indian cuisine]]
	* [[List of chicken dishes]]		* [[List of chicken dishes]]

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	==Other websites==		==Other websites==
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	[[Category:Baked foods]]		[[Category:Baked foods]]
	[[Category:Chicken as food]]		[[Category:Chicken as food]]


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	The dishes like tandoori chicken may have started during in the [[Indus Valley Civilization\|Harappan]] civilization. According to famous archeologist and vice-chancellor of [[Deccan College Post-Graduate and Research Institute\|Deccan College]] Professor Vasant Shinde, the earliest proof for a dish like tandoori chicken can be found in the Harappan civilization in 3000 BC. His team has found ancient ovens at Harappan sites which are similar to the tandoors that are used in the state of Punjab. Physical remains of chicken bones have also been found along with burn marks.<ref>{{Cite web \|url=http://www.slate.com/articles/life/food/2013/01/indus_civilization_food_how_scientists_are_figuring_out_what_curry_was_like.html \|title=The Mystery of Curry \|last=Lawler \|first=Andrew \|date=30 January 2013}}</ref><ref>{{Cite web \|url=http://www.intach.org/pdf/virasat-april-june2017-eng.pdf \|title=Virasat \|last=Ritu \|first=Grishm }}</ref><ref name="eco">{{Cite news \|url=https://economictimes.indiatimes.com/magazines/panache/how-archaeologists-across-the-country-are-unearthing-the-food-of-ancestors-to-shed-light-on-the-evolution-of-eating/articleshow/58085366.cms \|title=How archaeologists across the country are unearthing the food of ancestors to shed light on the evolution of eating \|last=Bhuyan \|first=Avantika \|date=9 April 2017\|newspaper=The Economic Times }}</ref> According to [[Sushruta Samhita]], the meat was cooked in an oven (kandu) after marinating it in spices like black mustard (rai) powder and fragrant spices.<ref>{{Cite web\|url=https://archive.org/stream/IndianFoodTraditionAHistoricalCompanionAchayaK.T./Indian%20Food%20Tradition%20A%20Historical%20Companion%20Achaya%20K.T._djvu.txt\|title=Full text of "Indian Food Tradition A Historical Companion Achaya K. T."\|website=archive.org\|access-date=2019-02-06}}</ref> According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab.<ref>{{cite book \|last=Ahmed \|first=Mukhtar \|year=2014 \|title=Ancient Pakistan – An Archaeological History \|volume=Volume IV: Harappan Civilization – Theoretical and the Abstract \|url=https://books.google.com/books?id=FbLVBAAAQBAJ&pg=PA211 \|publisher=Foursome Group \|pages=211– \|isbn=978-1-4960-8208-4}}</ref>		The dishes like tandoori chicken may have started during in the [[Indus Valley Civilization\|Harappan]] civilization. According to famous archeologist and vice-chancellor of [[Deccan College Post-Graduate and Research Institute\|Deccan College]] Professor Vasant Shinde, the earliest proof for a dish like tandoori chicken can be found in the Harappan civilization in 3000 BC. His team has found ancient ovens at Harappan sites which are similar to the tandoors that are used in the state of Punjab. Physical remains of chicken bones have also been found along with burn marks.<ref>{{Cite web \|url=http://www.slate.com/articles/life/food/2013/01/indus_civilization_food_how_scientists_are_figuring_out_what_curry_was_like.html \|title=The Mystery of Curry \|last=Lawler \|first=Andrew \|date=30 January 2013}}</ref><ref>{{Cite web \|url=http://www.intach.org/pdf/virasat-april-june2017-eng.pdf \|title=Virasat \|last=Ritu \|first=Grishm }}</ref><ref name="eco">{{Cite news \|url=https://economictimes.indiatimes.com/magazines/panache/how-archaeologists-across-the-country-are-unearthing-the-food-of-ancestors-to-shed-light-on-the-evolution-of-eating/articleshow/58085366.cms \|title=How archaeologists across the country are unearthing the food of ancestors to shed light on the evolution of eating \|last=Bhuyan \|first=Avantika \|date=9 April 2017\|newspaper=The Economic Times }}</ref> According to [[Sushruta Samhita]], the meat was cooked in an oven (kandu) after marinating it in spices like black mustard (rai) powder and fragrant spices.<ref>{{Cite web\|url=https://archive.org/stream/IndianFoodTraditionAHistoricalCompanionAchayaK.T./Indian%20Food%20Tradition%20A%20Historical%20Companion%20Achaya%20K.T._djvu.txt\|title=Full text of "Indian Food Tradition A Historical Companion Achaya K. T."\|website=archive.org\|access-date=2019-02-06}}</ref> According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab.<ref>{{cite book \|last=Ahmed \|first=Mukhtar \|year=2014 \|title=Ancient Pakistan – An Archaeological History \|volume=Volume IV: Harappan Civilization – Theoretical and the Abstract \|url=https://books.google.com/books?id=FbLVBAAAQBAJ&pg=PA211 \|publisher=Foursome Group \|pages=211– \|isbn=978-1-4960-8208-4}}</ref>

	Tandoori chicken started in the [[Punjab]] as a dish. It started before the [[partition of India]].<ref>{{Cite web\|url=https://books.google.co.uk/books?id=eK1uGVxmEiUC&pg=PA104&lpg=PA104&dq=tandoori+chicken+origins+afghanistan&source=bl&ots=EYYp3P_cUH&sig=K89UcECLqP2_NM1ynWOIQzaZ5KE&hl=en&sa=X&ei=1nZ7VKS5H-Pl7gaXqoDABg\|title=Rude Food: The Collected Food Writings of Vir Sanghvi\|first=Vir\|last=Sanghvi\|date=23 November 2004\|publisher=Penguin Books India\|via=Google Books}}</ref><ref>{{cite news\|url=http://www.hindu.com/mp/2008/11/24/stories/2008112450160200.htm \|title=Metro Plus Delhi / Food : A plateful of grain \|publisher=The Hindu \|date=24 November 2008 \|accessdate=7 May 2009 \|location=Chennai, India}}</ref> In the late 1940s, tandoori chicken was made popular by Kundan Lal Jaggi and Kundan Lal Gujral at Moti Mahal in Daryaganj, New Delhi.<ref>{{Cite web\|url=https://www.hindustantimes.com/brunch/punjab-on-a-platter/story-2e7rv1ngATLYLc2oEm4uBO.html\|title=Punjab on a platter\|date=31 March 2018\|website=Hindustan Times}}</ref> <ref>{{Cite web\|url=https://timesofindia.indiatimes.com/life-style/food-news/the-history-of-tandoori-chicken-infographics/articleshow/75203860.cms\|title=The History of Tandoori Chicken: Infographics - Times of India\|website=The Times of India}}</ref> They were [[Punjabi Hindus]]<ref name="hindustantimes.com"/><ref>{{cite news\|url=https://www.hindustantimes.com/delhi-news/vadiya-khao-refugees-taught-delhi-how-to-eat-out-in-style/story-Y5sG96AYWu7gQ9e5V6TXxN.html\|title='Vadiya Khao': Refugees taught Delhi how to eat out in style\|work=Hindustan Times\|date=14 August 2017\|publisher=}}</ref><ref>{{cite web \| url=http://www.hospitalitybizindia.com/detailNews.aspx?aid=27842&sid=44 \| title=ICC 2017 by IFCA – Showcasing the culinary spirit of IndiaKundan \| work=Hospitality Biz India \| date=11 October 2017}}</ref><ref name="sunday-guardian.com">{{cite news\|url=http://www.sunday-guardian.com/investigation/partition-brought-moti-mahal-a-landmark-in-indias-culinary-history-to-central-delhi\|title=Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi\|work=Sunday Guardian}}</ref><ref>{{cite web\|author=Laura Siciliano-Rosen\|url=https://books.google.com/books?id=NYfeAgAAQBAJ&q=kundan+lal+gujral+hindu+partition&pg=PT53\|title=Delhi Food and Travel Guide: The inside scoop on the best North Indian foods\|date = 13 January 2014}}</ref> as well as the founders of the Moti Mahal restaurant.<ref name="auto"/><ref name="auto1"/><ref name="ndtv.com"/><ref name="qz.com"/><ref name="sunday-guardian.com"/> Mokha Singh had founded the restaurant in the [[Peshawar]] area of [[Presidencies and provinces of British India\|British India]]. It is now part of neighboring Pakistan.<ref name="motimahal.in"/><ref name="indiamarks.com"/><ref name="Origin of Tandoori Chicken"/><ref name="DESIblitz"/>		Tandoori chicken started in the [[Punjab]] as a dish. It started before the [[partition of India]].<ref>{{Cite web\|url=https://books.google.co.uk/books?id=eK1uGVxmEiUC&pg=PA104&lpg=PA104&dq=tandoori+chicken+origins+afghanistan&source=bl&ots=EYYp3P_cUH&sig=K89UcECLqP2_NM1ynWOIQzaZ5KE&hl=en&sa=X&ei=1nZ7VKS5H-Pl7gaXqoDABg\|title=Rude Food: The Collected Food Writings of Vir Sanghvi\|first=Vir\|last=Sanghvi\|date=23 November 2004\|publisher=Penguin Books India\|via=Google Books}}</ref><ref>{{cite news\|url=http://www.hindu.com/mp/2008/11/24/stories/2008112450160200.htm \|title=Metro Plus Delhi / Food : A plateful of grain \|publisher=The Hindu \|date=24 November 2008 \|accessdate=7 May 2009 \|location=Chennai, India}}</ref> In the late 1940s, tandoori chicken was made popular by Kundan Lal Jaggi and Kundan Lal Gujral at Moti Mahal in Daryaganj, New Delhi.<ref>{{Cite web\|url=https://www.hindustantimes.com/brunch/punjab-on-a-platter/story-2e7rv1ngATLYLc2oEm4uBO.html\|title=Punjab on a platter\|date=31 March 2018\|website=Hindustan Times}}</ref><ref>{{Cite web\|url=https://timesofindia.indiatimes.com/life-style/food-news/the-history-of-tandoori-chicken-infographics/articleshow/75203860.cms\|title=The History of Tandoori Chicken: Infographics - Times of India\|website=The Times of India}}</ref> They were [[Punjabi Hindus]]<ref name="hindustantimes.com"/><ref>{{cite news\|url=https://www.hindustantimes.com/delhi-news/vadiya-khao-refugees-taught-delhi-how-to-eat-out-in-style/story-Y5sG96AYWu7gQ9e5V6TXxN.html\|title='Vadiya Khao': Refugees taught Delhi how to eat out in style\|work=Hindustan Times\|date=14 August 2017\|publisher=}}</ref><ref>{{cite web \| url=http://www.hospitalitybizindia.com/detailNews.aspx?aid=27842&sid=44 \| title=ICC 2017 by IFCA – Showcasing the culinary spirit of IndiaKundan \| work=Hospitality Biz India \| date=11 October 2017}}</ref><ref name="sunday-guardian.com">{{cite news\|url=http://www.sunday-guardian.com/investigation/partition-brought-moti-mahal-a-landmark-in-indias-culinary-history-to-central-delhi\|title=Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi\|work=Sunday Guardian}}</ref><ref>{{cite web\|author=Laura Siciliano-Rosen\|url=https://books.google.com/books?id=NYfeAgAAQBAJ&q=kundan+lal+gujral+hindu+partition&pg=PT53\|title=Delhi Food and Travel Guide: The inside scoop on the best North Indian foods\|date = 13 January 2014}}</ref> as well as the founders of the Moti Mahal restaurant.<ref name="auto"/><ref name="auto1"/><ref name="ndtv.com"/><ref name="qz.com"/><ref name="sunday-guardian.com"/> Mokha Singh had founded the restaurant in the [[Peshawar]] area of [[Presidencies and provinces of British India\|British India]]. It is now part of neighboring Pakistan.<ref name="motimahal.in"/><ref name="indiamarks.com"/><ref name="Origin of Tandoori Chicken"/><ref name="DESIblitz"/>

	In the [[United States]], tandoori chicken started appearing on menus by the 1960s. It is reported that [[Jacqueline Kennedy]] ate "chicken tandoori" on a flight from [[Rome]] to [[Bombay]] in 1962.<ref>Matt Weinstock, [http://search.proquest.com/docview/168045418/712BA118C17C4F6FPQ/2 "Strange Beast Puts the Bite on Robert"] ''Los Angeles Times'' (15 March 1962): A6.</ref> A recipe for tandoori chicken was printed on the ''[[Los Angeles Times]]'' in 1963, for "the hostess in search of a fresh idea for a party dinner";<ref>[http://search.proquest.com/docview/168249378/712BA118C17C4F6FPQ/3 "East Indian Cuisine Provides Inspiration for Hostesses"] ''Los Angeles Times'' (14 March 1963): D6.</ref> a similar recipe was published in the same newspaper in 1964.<ref>Marian Manners, [http://search.proquest.com/docview/155018820/712BA118C17C4F6FPQ/49 "A Flock of Chicken Dishes From Around World"] ''[[Los Angeles Times]]'' (17 September 1964): D1.</ref>		In the [[United States]], tandoori chicken started appearing on menus by the 1960s. It is reported that [[Jacqueline Kennedy]] ate "chicken tandoori" on a flight from [[Rome]] to [[Bombay]] in 1962.<ref>Matt Weinstock, [http://search.proquest.com/docview/168045418/712BA118C17C4F6FPQ/2 "Strange Beast Puts the Bite on Robert"] ''Los Angeles Times'' (15 March 1962): A6.</ref> A recipe for tandoori chicken was printed on the ''[[Los Angeles Times]]'' in 1963, for "the hostess in search of a fresh idea for a party dinner";<ref>[http://search.proquest.com/docview/168249378/712BA118C17C4F6FPQ/3 "East Indian Cuisine Provides Inspiration for Hostesses"] ''Los Angeles Times'' (14 March 1963): D6.</ref> a similar recipe was published in the same newspaper in 1964.<ref>Marian Manners, [http://search.proquest.com/docview/155018820/712BA118C17C4F6FPQ/49 "A Flock of Chicken Dishes From Around World"] ''[[Los Angeles Times]]'' (17 September 1964): D1.</ref>
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			{{Source\|Wiki\|S}}
	==Other websites==		==Other websites==
	{{Sister project links		{{Sister project links

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{{Infobox food
| image = Tandoori chicken laccha piyaz1 (36886283595).jpg
| caption = Chicken tandoori in [[Mumbai, India]]
| alternate_name =
| country = [[British India]]<ref name="auto">{{cite web|title=Who invented the dal makhani?|url=http://food.ndtv.com/opinions/who-invented-the-dal-makhani-694600|website=NDTV Food|publisher=[[Indo-Asian News Service|IANS]]|accessdate=12 August 2014}}</ref><ref name="auto1">{{cite web|title=Moti Mahal offers complete Tandoori cuisine|url=http://www.dailyexcelsior.com/moti-mahal-offers-complete-tandoori-cuisine/|newspaper=[[Daily Excelsior]]|accessdate=2 August 2013|date=August 2013}}</ref><ref name="ndtv.com">{{cite web|url=http://food.ndtv.com/lists/10-best-punjabi-recipes-724174|title=10 Best Punjabi Recipes|publisher=[[NDTV]]|accessdate=13 March 2017}}</ref><ref name="qz.com">{{cite web|url=http://qz.com/528366/what-does-it-mean-to-be-a-punjabi/|title=What does it mean to be a Punjabi|publisher=|accessdate=13 March 2017}}</ref>
| region = [[Punjab region]]<ref name="motimahal.in">{{cite web|title=About Us How it all began... Invention of Tandoori Cuisine.|url=http://motimahal.in/about-us/|website=Moti Mahal Delux|accessdate=7 July 2017}}</ref><ref name="indiamarks.com">{{cite web|title=Tandoori Chicken Recipe and History|url=http://www.indiamarks.com/tandoori-chicken-recipe-history/|website=Indiamarks|accessdate=7 July 2017|date=14 June 2012}}</ref><ref name="Origin of Tandoori Chicken">{{cite web|title=Origin of Tandoori Chicken|url=https://www.indianfoodsguide.com/food-articles/indian-food-articles/origin-of-tandoori-chicken-indian-food-trivia.html|website=Indianfoodsguide|accessdate=7 July 2017}}</ref><ref name="DESIblitz">{{cite web|url=http://www.desiblitz.com/content/tandoori-chicken-a-royal-punjabi-dish|title=Tandoori Chicken – A Royal Punjabi Dish – DESIblitz|work=DESIblitz|date=22 April 2009}}</ref>
| creator = [[Kundan Lal Gujral]], [[Kundan Lal Jaggi]]<ref name="hindustantimes.com">{{cite web|url=https://www.hindustantimes.com/brunch/punjab-on-a-platter/story-2e7rv1ngATLYLc2oEm4uBO.html|title=Punjab on a platter|date=31 March 2018|publisher=}}</ref><ref>{{cite book|last1=Gujral|first1=Monish|title=On the Butter Chicken Trail: A Moti Mahal Cookbook|date=7 March 2013|publisher=[[Penguin India]]|location=Delhi, India|isbn=9780143419860|edition=1.0}}</ref><ref>{{cite book|last1=Hosking|first1=Richard|title=Authenticity in the kitchen: proceedings of the Oxford Symposium on food and cookery 2005|date=8 August 2006|publisher=Prospect Books|location=Blackawton|isbn=9781903018477|page=393|edition=1}}</ref>
| course = [[Appetizer]] or [[Main course]]
| served =
| main_ingredient = [[Chicken (food)|Chicken]], [[dahi (curd)|dahi]] (yogurt), [[honey]], [[tandoori masala]]
| variations = [[Paneer|Tandoori paneer]], [[Fish as food|Fish tandoori]]
| calories =
| other =
}}
'''Tandoori chicken''' is a [[chicken (food)|chicken]] dish. It is prepared by [[roasting]] chicken marinated in [[yogurt]] and spices. It is prepared in the ''[[tandoor]]'', a cylindrical clay oven. The dish started from the [[Indian subcontinent]]. It is popular in many other parts of the world.

==Origin==
The dishes like tandoori chicken may have started during in the [[Indus Valley Civilization|Harappan]] civilization. According to famous archeologist and vice-chancellor of [[Deccan College Post-Graduate and Research Institute|Deccan College]] Professor Vasant Shinde, the earliest proof for a dish like tandoori chicken can be found in the Harappan civilization in 3000 BC. His team has found ancient ovens at Harappan sites which are similar to the tandoors that are used in the state of Punjab. Physical remains of chicken bones have also been found along with burn marks.<ref>{{Cite web |url=http://www.slate.com/articles/life/food/2013/01/indus_civilization_food_how_scientists_are_figuring_out_what_curry_was_like.html |title=The Mystery of Curry |last=Lawler |first=Andrew |date=30 January 2013}}</ref><ref>{{Cite web |url=http://www.intach.org/pdf/virasat-april-june2017-eng.pdf |title=Virasat |last=Ritu |first=Grishm }}</ref><ref name="eco">{{Cite news |url=https://economictimes.indiatimes.com/magazines/panache/how-archaeologists-across-the-country-are-unearthing-the-food-of-ancestors-to-shed-light-on-the-evolution-of-eating/articleshow/58085366.cms |title=How archaeologists across the country are unearthing the food of ancestors to shed light on the evolution of eating |last=Bhuyan |first=Avantika |date=9 April 2017|newspaper=The Economic Times }}</ref> According to [[Sushruta Samhita]], the meat was cooked in an oven (kandu) after marinating it in spices like black mustard (rai) powder and fragrant spices.<ref>{{Cite web|url=https://archive.org/stream/IndianFoodTraditionAHistoricalCompanionAchayaK.T./Indian%20Food%20Tradition%20A%20Historical%20Companion%20Achaya%20K.T._djvu.txt|title=Full text of "Indian Food Tradition A Historical Companion Achaya K. T."|website=archive.org|access-date=2019-02-06}}</ref> According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab.<ref>{{cite book |last=Ahmed |first=Mukhtar |year=2014 |title=Ancient Pakistan – An Archaeological History |volume=Volume IV: Harappan Civilization – Theoretical and the Abstract |url=https://books.google.com/books?id=FbLVBAAAQBAJ&pg=PA211 |publisher=Foursome Group |pages=211– |isbn=978-1-4960-8208-4}}</ref>

Tandoori chicken started in the [[Punjab]] as a dish. It started before the [[partition of India]].<ref>{{Cite web|url=https://books.google.co.uk/books?id=eK1uGVxmEiUC&pg=PA104&lpg=PA104&dq=tandoori+chicken+origins+afghanistan&source=bl&ots=EYYp3P_cUH&sig=K89UcECLqP2_NM1ynWOIQzaZ5KE&hl=en&sa=X&ei=1nZ7VKS5H-Pl7gaXqoDABg|title=Rude Food: The Collected Food Writings of Vir Sanghvi|first=Vir|last=Sanghvi|date=23 November 2004|publisher=Penguin Books India|via=Google Books}}</ref><ref>{{cite news|url=http://www.hindu.com/mp/2008/11/24/stories/2008112450160200.htm |title=Metro Plus Delhi / Food : A plateful of grain |publisher=The Hindu |date=24 November 2008 |accessdate=7 May 2009 |location=Chennai, India}}</ref> In the late 1940s, tandoori chicken was made popular by Kundan Lal Jaggi and Kundan Lal Gujral at Moti Mahal in Daryaganj, New Delhi.<ref>{{Cite web|url=https://www.hindustantimes.com/brunch/punjab-on-a-platter/story-2e7rv1ngATLYLc2oEm4uBO.html|title=Punjab on a platter|date=31 March 2018|website=Hindustan Times}}</ref> <ref>{{Cite web|url=https://timesofindia.indiatimes.com/life-style/food-news/the-history-of-tandoori-chicken-infographics/articleshow/75203860.cms|title=The History of Tandoori Chicken: Infographics - Times of India|website=The Times of India}}</ref> They were [[Punjabi Hindus]]<ref name="hindustantimes.com"/><ref>{{cite news|url=https://www.hindustantimes.com/delhi-news/vadiya-khao-refugees-taught-delhi-how-to-eat-out-in-style/story-Y5sG96AYWu7gQ9e5V6TXxN.html|title='Vadiya Khao': Refugees taught Delhi how to eat out in style|work=Hindustan Times|date=14 August 2017|publisher=}}</ref><ref>{{cite web | url=http://www.hospitalitybizindia.com/detailNews.aspx?aid=27842&sid=44 | title=ICC 2017 by IFCA – Showcasing the culinary spirit of IndiaKundan | work=Hospitality Biz India | date=11 October 2017}}</ref><ref name="sunday-guardian.com">{{cite news|url=http://www.sunday-guardian.com/investigation/partition-brought-moti-mahal-a-landmark-in-indias-culinary-history-to-central-delhi|title=Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi|work=Sunday Guardian}}</ref><ref>{{cite web|author=Laura Siciliano-Rosen|url=https://books.google.com/books?id=NYfeAgAAQBAJ&q=kundan+lal+gujral+hindu+partition&pg=PT53|title=Delhi Food and Travel Guide: The inside scoop on the best North Indian foods|date = 13 January 2014}}</ref> as well as the founders of the Moti Mahal restaurant.<ref name="auto"/><ref name="auto1"/><ref name="ndtv.com"/><ref name="qz.com"/><ref name="sunday-guardian.com"/> Mokha Singh had founded the restaurant in the [[Peshawar]] area of [[Presidencies and provinces of British India|British India]]. It is now part of neighboring Pakistan.<ref name="motimahal.in"/><ref name="indiamarks.com"/><ref name="Origin of Tandoori Chicken"/><ref name="DESIblitz"/>

In the [[United States]], tandoori chicken started appearing on menus by the 1960s. It is reported that [[Jacqueline Kennedy]] ate "chicken tandoori" on a flight from [[Rome]] to [[Bombay]] in 1962.<ref>Matt Weinstock, [http://search.proquest.com/docview/168045418/712BA118C17C4F6FPQ/2 "Strange Beast Puts the Bite on Robert"] ''Los Angeles Times'' (15 March 1962): A6.</ref> A recipe for tandoori chicken was printed on the ''[[Los Angeles Times]]'' in 1963, for "the hostess in search of a fresh idea for a party dinner";<ref>[http://search.proquest.com/docview/168249378/712BA118C17C4F6FPQ/3 "East Indian Cuisine Provides Inspiration for Hostesses"] ''Los Angeles Times'' (14 March 1963): D6.</ref> a similar recipe was published in the same newspaper in 1964.<ref>Marian Manners, [http://search.proquest.com/docview/155018820/712BA118C17C4F6FPQ/49 "A Flock of Chicken Dishes From Around World"] ''[[Los Angeles Times]]'' (17 September 1964): D1.</ref>

==References==
{{reflist}}

==Other websites==
{{Sister project links

|display=Tandoori chicken

|wikt=no |c=Category:Tandoori chicken|commonscat=no |n=no|q=no |s=no |author=no|b=Cookbook:Tandoori Masala |v=no

|voy=no|d=no |m=no |mw=no|species=no|species_author=no
}}

[[Category:Indian food]]
[[Category:Pakistani food]]
[[Category:Baked foods]]
[[Category:Chicken as food]]