Marinated for hours in a blend of yoghurt, lemon juice and toasted spices, our Pollo Tandoori is slow-roasted in the traditional clay oven at very high heat. The intense heat sears the outside while keeping the meat incredibly juicy inside, for that unmistakable smoky, lightly charred flavour. Served plain with a wedge of lemon, it’s the perfect gateway into tandoori cooking.
A dish with a story
Tandoori chicken is said to have been born in Punjab, popularised in the 1920s-40s by the Moti Mahal restaurant, then based in Peshawar before moving to Delhi during Partition.
Cooked in a cylindrical clay oven heated with charcoal, the tandoor, it has become one of India’s most recognisable culinary symbols internationally.
Today served worldwide in countless variations, it remains the classic opening dish of any tandoori menu worth its name.
The exact date of its creation is debated among culinary historians: we go with the most widely accepted version, with no official certificate of authenticity.
Frequently asked questions
Is Pollo Tandoori spicy?+
No, it’s mild and fragrant, the red colour comes from paprika, not heat.
Is it served with a sauce?+
No, it’s served dry with a lemon wedge. For a saucy version, try our A la Mantequilla.
Can I order a full portion?+
Yes, available as a half portion (£12.05) or whole chicken (£20.85), great for sharing.
Reviews
There are no reviews yet.