Tandoori Chicken Wings.5 Important Facts You Should Know About.

So who invented tandoori chicken? Is this part of Mughlai cuisine?

These are the questions that every foodie asks and usually there are few convincing answers. Here is a rough guide to all type of questions.



The Mughals did not invent and was never part of Avadhi cuisine. It is not a dish associated with the Muslim cuisines of North India.

There are no records of chicken being cooked in the tandoor before the 20thcentury. As for tandoors, it is claimed that archaeologists have found remnants of tandoor-like objects in the Indus Valley Civilization excavations.

We can be certain however that tandoors were used by Hindus and Muslims in Punjab to make breads. Ovens that seem a lot like the tandoor turn up in Afghanistan and Central Asia. But there are no records of these in Lucknow or in the Moghul court.

So who had the bright idea of putting a chicken in the tandoor? We don’t know but anecdotal evidence suggests that the dish was around in Peshawar and possibly, Lahore in the 1930s.

So we can say with some certainty that tandoori chicken was invented in the Punjab province in the first half of the 20th century.

Let’s enjoy the delight of the recipe.


  1. 1kg Chicken niblets/mid wings, cleaned and pat-dried

  2. 2 tsp Coriander powder

  3. 1 tsp Cumin powder

  4. 1 tsp Garam masala

  5. 1 tsp Kashmiri Chilli powder

  6. 1/2 tsp English Mustard powder

  7. 1 tsp Ground Kasoori methi

  8. 2 tsp Salt

  9. 20g Fresh Ginger

  10. 20g Fresh Garlic

  11. 10g Fresh Green Chillies

  12. 10g Fresh Coriander

  13. 1 tsp Dried Mint

  14. 20g Tamarind, soaking in 1/4 cup boiling water for 30 minutes.

  15. 1 tbsp Sunflower oil

  16. 4 tbsp Natural Yogurt

  17. Natural Red Food Colouring (Optional)

  18. Lemon, halved



  1. Strain the tamarind keeping the water and the pulp, separate the seeds from the pulp and discard the seeds. Add the pulp and the water to a mini food chopper.

  2. Place all the other ingredients in the chopper except for the wings and Yogurt, blend to a fine paste and then transfer to a large, non-metalic bowl or container.

  3. Whisk the yogurt into the paste and then add the wings, mix thoroughly such that each wing is coated properly.

  4. Cover the bowl with a lid and let the wings marinate for 8 to 24 hours

  5. Take the wings out of the fridge forty minutes prior to serving, allowing them to come to room tempreture before grilling.

  6. Place the wings on a rack placed in a baking/roasting tray and grill for 8-10 minutes on each side.

  7. Squeeze the lemon half over as soon as you take it out of the grill and serve.



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