Tandoori Chicken

Suitable for:
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.
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.
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
How to eat
Since Tandorri Chicken is more like barbeque chicken, it can be eaten with the hands.
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)