Tandoori Chicken : The Special Food of Mughals King

Tandoori Chicken : The Special Food Of Mughals King

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The Mughals were renowned for their restaurants as well as the variety that is huge. The distinctive and much-vaunted history of the Tandoor Chicken dates back to a very long time. In the time of the Mughals, the kings in their palaces conducted grand feasts. The Tandoor Chicken was one. A story shares a sub- connection. Before the partition of India was a man called. Add a bit of variety to the menu card and to maintain the customers interested, serve them hot on the plate and the man tried to cook the poultry openly. The hens were baked in ovens with caution.


A high temperature of approximately 900 levels was necessary to heat the poultry up and provide it. The clients who visited the store welcomed its arrival and were thrilled by the groundwork that is new. Later on, after the division of India, the man moved to his restaurant attained recognition and Delhi. Even, this Tandoor Chicken delicacy impressed the Prime Minister of India, Pandit Jawaharlal Nehru. Served With grain onion pineapple salad and lemon wedges. – chicken, cut to help – 1\/2 cup plain yogurt – 2 tablespoons fresh lemon juice or malt vinegar – 1 tablespoon minced garlic – 1 tablespoon peeled and grated or crushed ginger root – 1 tablespoon ground cumin – 1 teaspoon ground coriander – 1\/2 teaspoon cayenne pepper – 1\/4 teaspoon ground cardamom – 1\/4 teaspoon ground cloves – 1\/4 teaspoon fresh ground black pepper – 2 teaspoons salt, or to taste – Vegetable oil, for brushing – Fresh cilantro sprigs for garnish – Slices of cucumber, red onion, tomato and lemon, for garnish.


Method of Preparation: The flesh of the poultry has to be pungent all over with a fork. The marinade has to be allowed to be penetrated along with poultry pieces slashed with a sharp knife. A few of the items like yogurt, ginger, cumin, garlic, ground coriander, cardamom, cloves, black salt, and pepper have to be mixed. When the mixture gels appropriately, it’s to be rubbed inside the flesh. Then this groundwork has to be preserved in a fridge and after that taken out just half an hour before cooking. Either choices of grilling or roasting the poultry is available.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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