Dish · indian
Tandoori Chicken
Chicken marinated in yogurt, tandoori masala, and lemon juice, then cooked in a clay tandoor until charred outside and tender inside. Served with lemon wedges and sliced onion.
Where it comes from
The dish is tied to Punjab's tandoor tradition, brought into Delhi restaurants by Punjabi cooks displaced during Partition in the mid-20th century, with Moti Mahal restaurant closely associated with popularizing it. Its red-orange color and char both come from the marinade and the clay oven's heat.
What cooks argue about
Cooks argue over the red color: kashmiri chili powder alone gives a milder, more natural tint, while added food coloring gets a deeper, more uniform red that many restaurants use.
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