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Origin of Tandoors
According to eminent archeologist and vice-chancellor of Deccan College Professor Vasant Shinde, the earliest evidence for Tandoori chicken can be found in Harappan civilization and dates back to 3000 BCE. His team has not only found 'tandoors' at Kalibangan,[12] that resemble modern day 'tandoors', but also physical remains of chicken bones with char marks. He goes on to suggest that "Tandoori chicken was a Harappan delicacy"
Origin of Tandoori Chicken and Tikkas
In the late 1940s Tandoori chicken was popularised at Moti Mahal in Peshawar by Kundan Lal Jaggi, Thakur Dass, and Kundan Lal Gujral, who are all Punjabi Hindus as well as the founders of the Moti Mahal restaurant.Mokha Singh had founded the restaurant in the Peshawar area of British India, which is now Pakistan.
Gora Bazaar in Peshawar, where nearly 100 years ago, a man named Mokha Singh Lamba started a small restaurant. The restaurant’s young chef Kundan Lal Gujral decided to experiment by skewering yoghurt marinated pieces of chicken and sticking them into the tandoor (which was previously used only for breads). Thus, the incredibly popular, ubiquitous tandoori chicken was born.
Cooked in the radiant heat of the clay tandoor, fragrant and flavoured by the smoke rising from the hot coals, the version Gujral made—with crispy skin and a recognizably bright red exterior—became an enormous success until he was forced to flee Pakistan during the 1947 Partition of India.
In his new home in Delhi, Gujral founded a new restaurant, Moti Mahal, in Daryaganj.
The refrigeration facilities or lack of thereof at that time led to Gujral having to innovate again to avoid wastage, especially that of the unsold tandoori tikkas. He deduced that a tomato gravy, lush in butter and cream, would soften his leftover chicken and served it as such. The combination proved to be a masterstroke and thus, by accident or an act of genius, the butter chicken was born.
Over time, the butter chicken’s immense popularity saw many other restaurants coming up with their own versions of this cult classic. This led to evolution of various derivatives such as Chicken Lababdar, Chicken Tikka Masala and the Mumbai-style Murgh Makhanwallah that has spices tempered to that region’s sensibilities.
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According to eminent archeologist and vice-chancellor of Deccan College Professor Vasant Shinde, the earliest evidence for Tandoori chicken can be found in Harappan civilization and dates back to 3000 BCE. His team has not only found 'tandoors' at Kalibangan,[12] that resemble modern day 'tandoors', but also physical remains of chicken bones with char marks. He goes on to suggest that "Tandoori chicken was a Harappan delicacy"
Origin of Tandoori Chicken and Tikkas
In the late 1940s Tandoori chicken was popularised at Moti Mahal in Peshawar by Kundan Lal Jaggi, Thakur Dass, and Kundan Lal Gujral, who are all Punjabi Hindus as well as the founders of the Moti Mahal restaurant.Mokha Singh had founded the restaurant in the Peshawar area of British India, which is now Pakistan.
Gora Bazaar in Peshawar, where nearly 100 years ago, a man named Mokha Singh Lamba started a small restaurant. The restaurant’s young chef Kundan Lal Gujral decided to experiment by skewering yoghurt marinated pieces of chicken and sticking them into the tandoor (which was previously used only for breads). Thus, the incredibly popular, ubiquitous tandoori chicken was born.
Cooked in the radiant heat of the clay tandoor, fragrant and flavoured by the smoke rising from the hot coals, the version Gujral made—with crispy skin and a recognizably bright red exterior—became an enormous success until he was forced to flee Pakistan during the 1947 Partition of India.
In his new home in Delhi, Gujral founded a new restaurant, Moti Mahal, in Daryaganj.
The refrigeration facilities or lack of thereof at that time led to Gujral having to innovate again to avoid wastage, especially that of the unsold tandoori tikkas. He deduced that a tomato gravy, lush in butter and cream, would soften his leftover chicken and served it as such. The combination proved to be a masterstroke and thus, by accident or an act of genius, the butter chicken was born.
Over time, the butter chicken’s immense popularity saw many other restaurants coming up with their own versions of this cult classic. This led to evolution of various derivatives such as Chicken Lababdar, Chicken Tikka Masala and the Mumbai-style Murgh Makhanwallah that has spices tempered to that region’s sensibilities.
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