Tandoori Chicken

Indian food · clay oven cooking · spiced meat

Cooked in clay. Tandoori chicken is made in a tandoor, which is a tall cylindrical clay oven heated from the inside. The heat can get extremely hot, cooking the chicken quickly while keeping it juicy.

Yogurt marinade magic. Before cooking, the chicken soaks in yogurt mixed with spices like ginger, garlic, and turmeric for several hours. The yogurt helps tenderize the meat and makes it extra flavorful.

Red and smoky. The bright red color and smoky flavor come from the spices in the marinade and the way the clay oven cooks the chicken from all sides. It's the distinctive look that makes tandoori chicken instantly recognizable.

Modern invention. While clay ovens are ancient, the tandoori chicken we know today became popular in the late 1940s at the Moti Mahal restaurant in New Delhi, India. From there it spread to restaurants all over the world.

Served special ways. Tandoori chicken is often served with rice, naan bread, and cooling yogurt sauce called raita. These sides help balance the spices and make the meal complete.