During the harappan civilization. According to eminent archeologist and vice-chancellor of deccan college Professor Vasant Shinde, the earliest evidence for a dish similar to tandoori chicken can be found in harappan civilization and dates back to 3000 BCE. The raw chicken is marinated in a mixture of dahi(yogurt) and tandoori masala, a spice blend. It is seasoned and colored with cayenne pepper, red chilli powder, or Kashmiri red chili powder as well as turmeric or food colouring.The skin is generally removed before the chicken is marinated and roasted.
The marinated chicken is placed on skewers and cooked at high temperatures in a tandoor oven , which is heated with charcoal or wood, which adds to the smoky flavour. The dish can also be cooked in a standard oven, using a spit or rotisserie, or over hot charcoal.These include Roasted whole chicken,Tandoori Murgh, Murgh Kabab Seekhi, Kookarh Tandoori, Tandoori murgh massalehdaar and Murghi Bhogar.
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