The old joke was about the tandoori chicken being the national bird of Khalistan, but too much masala has been lathered on to too many birds in too many corners of this land to deny the fact that this headless wonder has now emerged as India’s Bird No 1, Kukad Extraordinaire, rivalling the peacock in the splendour of its multi-hued gustatory flavours. Besides, the general view that it came from Central Asia is incorrect. I wish to establish here and now that the Headless Chicken Tandoori is of uniquely Indian vintage. Tandoor ovens, let us remember, have been discovered not just in Mohenjo Daro and Harappa, but also in Kalibangan, in what is today’s Rajasthan, dating back to 2600 BC.

This recipe, using ingredients that Sushruta himself recommended in his Sushruta Samhita Sutrasthanam, can, therefore, be considered not just hundred per cent but two hundred per cent Indian . . .

STEP NO 1: Choose the chicken with care. Please ensure that it is a completely headless one. Good white meat must be firm without being tough, succulent without being overly fatty. For this deal, sorry recipe, an American-style pot-boiler, sorry pot-broiler, chicken is the preferred option. Carve into eight phases, sorry pieces, making delicate thrusts and counter-thrusts, I mean cuts and counter-cuts, on the chicken through constant engagement. Keep aside. Meanwhile prepare marinade: a touch of vinegar, half a teaspoon of red chilli power, oil, salt (to taste), 1 cup yogurt, garlic & ginger paste, garam masala (essential in any Indian negotiation). Mix ingredients well. Place chicken in a large bowl and mix the marinade into it. Leave aside for six months, sorry, six hours, and hope it gets popular support.

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