Z. F. Hassan/DESI blitz

Tandoori chicken is delicious and everyone knows it’s a dish popular all over the world. But where did it originate?
Tandoori chicken tastes wonderful and anyone who has tried it can relate to that. It can be easily found whether you live in the UK or in any part of South Asia.The spicy marinade which coats the chicken gives it a distinct flavour, but the yoghurt balances it out to prevent it from being overly spicy.It also gives off a smoky flavour which is due to the chicken being traditionally cooked in a tandoor. This makes this dish unique to other Desi chicken recipes.If we look back at the origin of tandoori chicken there is so much that we don’t know. There is a lot more to it than just the taste.Tandoori chicken is one of the most commercially available meat dishes throughout South Asia.
Origin of the Tandoor
It is said that the origins of the tandoor date back to 2,500-2,600 BCE. The earliest evidence was found in Harappa and Mohenjodaro, two key sites part of the ancient Indus Valley Civilisation. How does such an ancient method survive to this day?
The answer is very simple: the concept and creation of the tandoor.In ancient times, the tandoor was a cylindrical clay pot made in all kinds of shapes and sizes. The remarkable quality of the pot was that it was able to keep the heat trapped inside.The heat is generated by a charcoal or wood fire which burns within the tandoor itself. This exposes the food to radiant heat and gives the food a smoky flavour.
They can also become extremely hot as temperatures can reach 480°C.This unique ability of tandoor is pretty much the same as that of an oven. It is even safe to say that an oven and tandoor work pretty much the same way.To this day, tandoors are used extensively throughout India, Pakistan, Afghanistan and other parts of Asia.The tandoor is not limited to chicken. They are also commonly used for cooking naan and Khameeri roti.People in rural areas prefer to use a tandoor because the supply of gas is difficult to come across.
The Origin of Tandoori Chicken
The origin of tandoori chicken has been a topic of debate for many historians. Innovations in tandoori chicken cooking are said to be have been developed by Kundan Lal Gujral.Many believe that tandoori chicken was first introduced by Kundan in Peshawar before partition in 1947.Here the culinary art of making tandoori chicken was devised, which became very successful.The demand for tandoori chicken at social gatherings and events grew quickly, requiring the use of an improvised tandoor.But in 1947, partition drove Kundan away from Peshawar, forcing him to flee to Delhi in India.Roaming the streets with no money or resources he ended up in an abandoned Thara in Daryaganj. This is where he decided to rekindle his art of tandoori chicken cuisine, and Moti Mahal, the internationally recognised restaurant was born.While Gujral is credited with inventing the tandoori chicken dish, it is debated that the origin dates back even further to the Mughal era.They utilised the tandoor to prepare meat, including chicken.
Tandoori Chicken in Punjab, India
There are so many places where tandoori chicken is made. It is still praised and loved by people from all around the world.It would be subjective to narrow down a few spots and restaurants. However, there are dedicated and special areas where tandoori chicken is specially prepared.Starting in India, the state of Punjab has all kinds of variety when it comes to food. Whether it’s something sweet or spicy, you’ll find it anywhere in Punjab.
Tandoori Chicken in Pakistan
Starting with the birthplace of tandoori chicken Peshawar has the perfect spot. Food Street in Hayatabad serves all kinds of food, including tandoori chicken where it is a speciality.Places like Grill 31, Madina Tikka Shop, Khyber BBQ and Khan Baba Fish Centre and BBQ, are prime examples of places to taste tandoori chicken.Rawalpindi hosts so many places when it comes to tandoori chicken. Delicious food with a beautiful spot makes the experience tenfold better.