History of Tandoori Chicken Recipe

Like most excellent recipes, Tandoori Chicken has an exciting story. It begins in the 1920s with a man named Kundan Lal Gujral who started out a restaurant called Moti Mahal in Peshawer during the time when India was united under British rule. Testing with new and fascinating food preparations, Gujral made the decision to try cooking chicken in the tandoors–clay ovens–used by local villagers to cook breads. The clay ovens were bell-shaped and set into the earth and fired with wood or charcoal. They could reach temperature ranges of about 900 degrees. Using young chickens, Gujral was able to cook them in the high-heat ovens so that the inside was just done and the outside crisped. The result would make him famous..........................History of Tandoori Chicken Recipe