Poulet Tandoori
Le légendaire poulet rouge du tandoor : morceaux entaillés, marinés une nuit dans un yaourt épicé et rôtis à très haute température.
Portions
Ingrédients
Nutrition
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Étapes
Cut and season
Cut 2–3 deep slits in each piece of chicken, down to the bone. Rub with the lemon juice, salt and 1 teaspoon of chili powder, pushing it into the cuts. Leave for 20 minutes.
Marinate overnight
Mix the yogurt with the ginger-garlic paste, the rest of the chili powder, garam masala, cumin, ground coriander, dried fenugreek leaves (kasuri methi) and mustard oil. Coat the chicken well. Cover and put in the fridge for 8–24 hours.
Roast very hot
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Brush and brown
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Rest and serve
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Cut and season
Cut 2–3 deep slits in each piece of chicken, down to the bone. Rub with the lemon juice, salt and 1 teaspoon of chili powder, pushing it into the cuts. Leave for 20 minutes.
Marinate overnight
Mix the yogurt with the ginger-garlic paste, the rest of the chili powder, garam masala, cumin, ground coriander, dried fenugreek leaves (kasuri methi) and mustard oil. Coat the chicken well. Cover and put in the fridge for 8–24 hours.
Roast very hot
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Brush and brown
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Rest and serve
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The Story Behind the Dish
Tandoori chicken as we know it is credited to Kundan Lal Gujral, who cooked chicken in a clay tandoor at his restaurant in Peshawar and, after Partition in 1947, at Moti Mahal in Delhi's Daryaganj.
The dish became a sensation, served to politicians and visiting dignitaries, and soon spread to Indian restaurants around the world.
⭐ Why It's Famous
Tandoori chicken made the tandoor famous worldwide and gave rise to butter chicken and chicken tikka masala.
💡 Fun Fact
A real tandoor can reach temperatures above 400°C, which is why the chicken chars on the outside while staying juicy inside.
Peshawar & Delhi
28.64°N, 77.22°E
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