Tandoori Chicken

Marinated in yogurt and a vibrant red spice paste of Kashmiri chili, ginger, garlic, and garam masala, tandoori chicken is roasted at intense heat in a traditional clay tandoor oven. The result is smoky, charred skin with juicy, flavorful meat that falls off the bone. Popularized by Kundan Lal Gujral at Moti Mahal in Delhi after Partition, tandoori chicken became the foundation for an entire genre of Indian tandoor cooking.