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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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Revision as of 02:14, 23 April 2021

Tandoori chicken
Chicken tandoori in Mumbai, India
CourseAppetizer or Main course
Place of originBritish India[1][2][3][4]
Region or statePunjab region[5][6][7][8]
Created byKundan Lal Gujral, Kundan Lal Jaggi[9][10][11]
Main ingredientsChicken, dahi (yogurt), honey, tandoori masala
VariationsTandoori paneer, Fish tandoori

Tandoori chicken is a 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 Harappan civilization. According to famous archeologist and vice-chancellor of 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.[12][13][14] 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.[15] According to Ahmed (2014), Harappan oven structures may have operated in a similar manner to the modern tandoors of the Punjab.[16]

Tandoori chicken started in the Punjab as a dish. It started before the partition of India.[17][18] In the late 1940s, tandoori chicken was made popular by Kundan Lal Jaggi and Kundan Lal Gujral at Moti Mahal in Daryaganj, New Delhi.[19][20] They were Punjabi Hindus[9][21][22][23][24] as well as the founders of the Moti Mahal restaurant.[1][2][3][4][23] Mokha Singh had founded the restaurant in the Peshawar area of British India. It is now part of neighboring Pakistan.[5][6][7][8]

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.[25] 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";[26] a similar recipe was published in the same newspaper in 1964.[27]

References

  1. ↑ 1.0 1.1 "Who invented the dal makhani?". NDTV Food. IANS. Retrieved 12 August 2014.
  2. ↑ 2.0 2.1 "Moti Mahal offers complete Tandoori cuisine". Daily Excelsior. August 2013. Retrieved 2 August 2013.
  3. ↑ 3.0 3.1 "10 Best Punjabi Recipes". NDTV. Retrieved 13 March 2017.
  4. ↑ 4.0 4.1 "What does it mean to be a Punjabi". Retrieved 13 March 2017.
  5. ↑ 5.0 5.1 "About Us How it all began... Invention of Tandoori Cuisine". Moti Mahal Delux. Retrieved 7 July 2017.
  6. ↑ 6.0 6.1 "Tandoori Chicken Recipe and History". Indiamarks. 14 June 2012. Retrieved 7 July 2017.
  7. ↑ 7.0 7.1 "Origin of Tandoori Chicken". Indianfoodsguide. Retrieved 7 July 2017.
  8. ↑ 8.0 8.1 "Tandoori Chicken – A Royal Punjabi Dish – DESIblitz". DESIblitz. 22 April 2009.
  9. ↑ 9.0 9.1 "Punjab on a platter". 31 March 2018.
  10. ↑ Gujral, Monish (7 March 2013). On the Butter Chicken Trail: A Moti Mahal Cookbook (1.0 ed.). Delhi, India: Penguin India. ISBN 9780143419860.
  11. ↑ Hosking, Richard (8 August 2006). Authenticity in the kitchen: proceedings of the Oxford Symposium on food and cookery 2005 (1 ed.). Blackawton: Prospect Books. p. 393. ISBN 9781903018477.
  12. ↑ Lawler, Andrew (30 January 2013). "The Mystery of Curry".
  13. ↑ Ritu, Grishm. "Virasat" (PDF).
  14. ↑ Bhuyan, Avantika (9 April 2017). "How archaeologists across the country are unearthing the food of ancestors to shed light on the evolution of eating". The Economic Times.
  15. ↑ "Full text of "Indian Food Tradition A Historical Companion Achaya K. T."". archive.org. Retrieved 2019-02-06.
  16. ↑ Ahmed, Mukhtar (2014). Ancient Pakistan – An Archaeological History. Vol. Volume IV: Harappan Civilization – Theoretical and the Abstract. Foursome Group. pp. 211–. ISBN 978-1-4960-8208-4. {{cite book}}: |volume= has extra text (help)
  17. ↑ Sanghvi, Vir (23 November 2004). "Rude Food: The Collected Food Writings of Vir Sanghvi". Penguin Books India – via Google Books.
  18. ↑ "Metro Plus Delhi / Food : A plateful of grain". Chennai, India: The Hindu. 24 November 2008. Retrieved 7 May 2009.
  19. ↑ "Punjab on a platter". Hindustan Times. 31 March 2018.
  20. ↑ "The History of Tandoori Chicken: Infographics - Times of India". The Times of India.
  21. ↑ "'Vadiya Khao': Refugees taught Delhi how to eat out in style". Hindustan Times. 14 August 2017.
  22. ↑ "ICC 2017 by IFCA – Showcasing the culinary spirit of IndiaKundan". Hospitality Biz India. 11 October 2017.
  23. ↑ 23.0 23.1 "Partition brought Moti Mahal, a landmark in India's culinary history, to central Delhi". Sunday Guardian.
  24. ↑ Laura Siciliano-Rosen (13 January 2014). "Delhi Food and Travel Guide: The inside scoop on the best North Indian foods".
  25. ↑ Matt Weinstock, "Strange Beast Puts the Bite on Robert" Los Angeles Times (15 March 1962): A6.
  26. ↑ "East Indian Cuisine Provides Inspiration for Hostesses" Los Angeles Times (14 March 1963): D6.
  27. ↑ Marian Manners, "A Flock of Chicken Dishes From Around World" Los Angeles Times (17 September 1964): D1.

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