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Mumbai
Guided tour · 3.5 hours
Mumbai: Street Food and Night Markets Tour
Explore Mumbai's Night Markets,meanwhile stopping at some of the famous food stalls with variety of vegetarian and non vegetarian snacks that we try...
from₹1,195Check dates
History
Tandoori chicken came from pre-Partition Punjab, but its modern form was popularised at Moti Mahal in Daryaganj in the late 1940s by Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Das Magu, Punjabi Hindu migrants from Peshawar. The restaurant served it to Jawaharlal Nehru, India's first prime minister, and it became a standard dish at official banquets.
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Delhi
Guided tour · 3.5 hours
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Jaipur
Guided tour · 3 hours
Heritage Walk & Street Food Tasting in Jaipur
This is a carefully curated experience that takes you on a journey through the vibrant streets of Jaipur, immersing you in its art, culture, and...
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Common allergens: Dairy
Make it at home
Ingredients
- 1 whole chicken, about 1.2kg, jointed into 8 pieces and skinned
- Juice of 1 lemon
- 1 teaspoon salt
- 1 teaspoon Kashmiri chilli powder
- 200g thick plain yoghurt
- 1 tablespoon ginger garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 2 tablespoons mustard oil or vegetable oil
- 30g melted butter for basting
- 1 onion, sliced into rings, to serve
Method
- Slash each chicken piece deeply two or three times.
- Rub with the lemon juice, salt and chilli powder and leave for 30 minutes.
- Mix the yoghurt, ginger garlic paste, cumin, garam masala and oil, coat the chicken well and marinate in the fridge for 4 to 6 hours.
- Heat the oven to its highest setting, at least 240C, with a rack set over a roasting tray.
- Roast the chicken on the rack for 20 to 25 minutes, basting with butter halfway, until charred at the edges and cooked through.
- Serve with onion rings, lemon wedges and green chutney.
Tip from the editors. Finish under a hot grill for two minutes if the oven will not char the edges.
Where to eat tandoori chicken
Tandoori chicken in Delhi
Moti Mahal ★ 4.3
Moti Mahal in Daryaganj, Old Delhi, is where Punjabi refugees from Peshawar made butter chicken famous after Partition; the room still serves it daily.
OrderButter chicken with a butter garlic naan, plus a plate of tandoori chicken.
TipAsk for a courtyard table, where live music plays on some evenings, and order breads to share across the table.
More cities are in research. Want tandoori chicken covered somewhere specific? Tell us where you want to eat.