Chicken Pibil

Tandoori chicken . It is an Indian dish whose base is roast chicken and is considered very tasty. The chicken is marinated in yogurt and seasoned with tandoori masala (spices). It is served moderately hot, and its heat is lowered to a mild flavor level in most western countries. To get the fire reddish color of the dish, use cayenne pepper or red chili .


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  • 1 History of the dish
  • 2 Recipe
    • 1 Ingredients (4 people):
    • 2 Preparation of the recipe for Tandoori Chicken:
  • 3 Source

Dish History

The origin story of this dish is found in a man named Kundan Lal Gujral , who ran a restaurant in Peshawar before the partition of British India. Attempting to create new recipes to keep his employers interested, Gujral attempted to cook the chicken in a tandoor , which was used by local people solely for cooking naans (breads). In the tandoor high temperatures are reached and Gujral was able to cook the chickens in that clay oven consequently cooking them succulently inside and crispy on the outside. After the partition in 1947 , Punjab was divided with an eastern part within India and a western part within Pakistan.. Peshawar became part of Pakistan and Gujral dealt with many Hindu refugees fleeing from the riots and moving to India. Gujral eventually moved his restaurant to New Delhi in a place called Daryaganj. The fame of tandoori chicken has derived in other dishes known as chicken tikka (which became very popular in Britain as Chicken Tikka Masala ). Tandoori chicken can be found in most Indian restaurants around the world.


Ingredients (4 people):

  • 1 chicken
  • 2 onions
  • 2 yogurts
  • 2 tablespoons of paprika
  • 1 tablespoon of turmeric
  • 1 teaspoonful of cumin powder
  • 1 tablespoon garlic powder
  • 1 tablespoon of pepper
  • 2 ground cayennes
  • 1 tablespoon of ginger powder
  • 1 tablespoon of meat juice
  • juice of 1 lime
  • Water
  • oil extra virgin olive
  • Salt
  • oregano

Preparation of the recipe for Tandoori Chicken:

1.Mix the yogurts with a splash of oil and a pinch of salt in a bowl. 2. Toast paprika , turmeric , cumin, and [garlic] powder, pepper , ground cayenne , and ginger powder in an oil-free skillet . 3. Add the toasted spices to the yogurt and moisten with a little water . Mix well. 4. chop the chicken. 5.Put the pieces on an ovenproof tray and season. Spread with the tandoori and let stand with this mixture for at least 1 hour. 6. Roast in the oven at 220ºC, for 25-35 minutes. 7.Cut the onions into julienne strips and put them to sauté over high heat in a frying pan with a little oil . Add a little chopped oregano , lime juice and meat juice . Saute. 8. Serve the tandoori chicken on a plate and serve with the sauteed onion .

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