Tandoori Chicken
- Serves
- 4
- Prep
- 20 min plus marinating
- Cook
- 40 min
- Difficulty
- Easy
History & Origin
Clay-oven cooking is ancient in the north-western subcontinent, while the restaurant form of tandoori chicken became famous in twentieth-century Punjab and Delhi. Yoghurt and spices tenderise the meat before intense tandoor heat produces red, smoky, charred edges.