An insight on Tandoori Chicken: how it became one of the favorite snacks of the world

India is a land of snacks and most of the snacks which are popular here are vegetarian, but it doesn't mean that nonvegetarian snacks aren't popular in India and 'Tandoori Chicken' is one of them. It is not only popular in India but has a global presence too. It is one of the easiest snacks to prepare, it requires only two steps one is marination and the other is roasting, but the clay oven which gives a unique taste and texture to it. Originated in Indian subcontinent and could be found in almost all the menus of the restaurants on this planet earth. It is mostly served with onion rings and green chutney which is tangy and spicy in taste. 

Brief History:

Most of the Indian nonveg dishes have Mughal influence, but Tandoori chicken has nothing to do with them. Its history could be traced back to 3000 BC, people of Harappan civilization were the first to use the clay oven for preparing food according to the studies of eminent archeologist and vice-chancellor of Deccan College Professor Vasant Shinde. But in recent history credit for creating this dish goes to Mr. Kundan Lal Jaggi who first prepared this snack at his restaurant named Moti Mahal in Peshawar (now one of the districts of Pakistan) in the early 40s. But post independence he and his family members were forced to leave Peshawar and they settled in the capital of the nation New Delhi and he established his new restaurant with the same name Moti Mahal at Daryaganj. India's first prime minister Pandit Jawahar Lal Nehru was also fond of his tandoori chicken and he used to get this snack tasted by his international guests too.

In 1955, First Secretary of the Communist Party of former Soviet Mr. Nikita Khrushchev visited India and during his visit he tasted Tandoori Chicken and fell in love with it, and he even got it packed for himself while going back to Moscow. 

In the early 60s this snack got popular in the US also, it has been mentioned that in 1962 Ms. Jacqueline Kennedy tasted tandoori chicken on her flight from Rome to Mumbai and she got mesmerized by its taste and became its fan. In 1963, the US daily newspaper named 'Los Angeles Times' published its recipe and in the same period it gained popularity in the UK also in one of its variations named 'Chicken Tikka Masala'. 

Now:

In nonveg Indian snacks, tandoori chicken is at the top spot and its mild taste with a smoky flavor made it an instant hit among the westerners. For the preparation of this snack generally a whole chicken is marinated in a hung curd with the local spices and then is it left to rest with marination for a couple of hours and then roasted in a clay oven for approximately 20 to 25 minutes at a temperature around 480 degrees Celcius. 

It is prepared and enjoyed everywhere in the country but the best place to taste this snack is Amritsar where it could be found at the roadside dhabas to the most reputed restaurants of the city. A suggestion, if you get a chance to visit the city of golden temple do not miss the opportunity to taste this snack.