Tandoori Chicken — Two-Marinade System (तंदूरी चिकन)

North India (Punjab-Peshawar corridor); popularised nationally after Partition (1947) when Punjabi refugee restaurateurs brought the tandoor tradition to Delhi and beyond; Moti Mahal restaurant in Delhi is credited with the modern restaurant form

Tandoori chicken (तंदूरी चिकन) is the most globally recognised Indian preparation, but the home-cooked version rarely captures the restaurant result because the two-marinade system is not understood. The first marinade (overnight): lemon juice, salt, and fine cuts scored through the skin and into the flesh — the acid begins protein denaturation and the salt draws moisture out and back in with the citric acid. The second marinade (4–6 hours): yoghurt, Kashmiri chilli, coriander, cumin, garam masala, ginger-garlic paste, mustard oil, and kasoori methi — this marinade provides the fat-coating and spice penetration. Only after both marination stages is the chicken ready for the tandoor.

Served sizzling on a cast iron plate with sliced raw onion, lemon, and pudina chutney. The char from the tandoor continues cooking slightly on the sizzler plate. Dal makhani and naan are the traditional accompaniments for a full Punjabi restaurant meal.