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Agra (India)
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Main course
Meat
Food Flavour DNA
Nutritional Values
400kcal
35gProtein
5gCarbs
25gFat
1gFibre
200 gServing
* Per serving · 200 g. May vary.
Allergens
🥛 Dairy
Also served in
Tandoori Chicken
How to order / say it
Say it
तंदूरी चिकन — [tan-doo-ree chick-en]
Order
I'd like the tandoori chicken, please.
Locally
कृपया मुझे तंदूरी चिकन दीजिये।
Say locally
Juicy chicken marinated in yogurt and spices, cooked in a tandoor.
Why try it?
Tandoori Chicken showcases the richness of Mughlai influence in Agra. The smokiness and depth of flavor represent the historical ties to royal kitchens.
How it tastes
With a smoky, piquant flavor, it's tender and juicy inside with a crisp exterior, offering a balance of spices with smoky tandoor notes.
Origin & History — first documented: 1945
Originating in the Mughal era, Tandoori Chicken was developed to exploit the unique cooking style of clay tandoors, becoming popular mid-20th century as a culinary icon.
Recipe
Ingredients
- 🥩 500 g chicken
- 🥛 200 g yogurt
- 🧂 20 g spices
- 🍋 30 ml lemon juice
- 🧄 20 g ginger-garlic paste
Method
- 1 Marinate chicken in yogurt, spices, and lemon juice for 6 hours.
- 2 Preheat tandoor or oven.
- 3 Cook chicken until charred and cooked through.
- 4 Garnish with coriander and serve hot.
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