- Articles by Expatriate Employees - World Dishes

North India

A Dish from North India:

"Tandoori Chicken"

This time, "Cuisine of the World" features cuisine from North India. India is receiving attention from all over the world for its rapid economic growth. Particularly for those working in areas related to the textile business, India has a powerful appeal as a major production center for the raw materials for textiles. Kazuya Sato had always thought "One day, I would like to be stationed in India!" and his dream was finally realized in 1997.

He was stationed in New Delhi for Marubeni, a big city with rich greenery and high rise buildings standing side by side. "The gap between the rich and poor is very wide in India, and because of this, everyone is very intent in everything they do in their daily lives. There is even a climate where it is alright to tell lies just to survive. Because of this, in India, you find your "zest for life" is always being put to the test. In business too, you have to communicate by going at each other in a test of strength. But once you drop all pretense and speak frankly with everything on the table, you can in fact achieve deep and strong relationships based on respect and a desire to help each other as if in the world of naniwa-bushi ballards. In my case, there were also many people in India who took care of me and treated me with great kindness."

Mr. Sato's family who accompanied him to India also found that their "zest for life" was frequently put to the test. Mrs. Sato found this was even the case in getting the household chores done in such an unfamiliar environment. For example, even just going shopping for food, was not an easy task, and it was necessary to constantly be aware and looking around for what she wanted to buy and to barter with vendors. "My animal instincts became finely-honed as a result of the experience, and after we came back to Japan my parents were shocked by how much I had changed saying ‘You've become really tough since you were away!'" she recalls.

This kind of lively human communication is also common fare at business dinners and parties. "We would meet up at around 7pm, and spend ages talking over beers. The main dish would not arrive until after 12 midnight. ‘Tandoori chicken' was often a dish at these sorts of business dinners. The flavor of this chicken which has been seasoned with a complicated array of spices and cooked rapidly in a tandoor oven at very high temperatures is just out of this world…"

Then, in January 2001, just as the Satos were coming to the end of their stay in India, a major earthquake occurred in Gujarat in Western India. It caused enormous damage and losses. The Satos decided they wanted to "express our gratitude and appreciation to all the Indian people who had treated us with such duty and affection," and they held a charity concert at which Mrs. Sato, who is an opera singer, performed. "I believe that we were able to realize the concert and express our sentiments because of the ‘zest for life' that we had learned and had toughened up from our time living in India."

India and Marubeni

Marubeni's business in India began with the opening of an office in Bombay in 1952. Today, we have approx. 130 employees active in the 5 cities of New Delhi, Mumbai, Goa, Kolkata and Chennai.
India is expected to have the world's largest population by 2025, and the expansion of our businesses in the Indian market, in fields from chemicals, energy, metallic resources, food and textiles to power generation, and the delivery of steel making plants, is proceeding smoothly.

How to Make "Tandoori Chicken": Serves 1

Chicken thigh (boned)200g
Paprika2 teaspoons
Vinegar1 teaspoons
Salta pinch.
For decoration:
Finely chopped welsh onion: some.
Cucumber, lemon, etc.: as required.
Yogurt: 1 and 1/3 tablespoons
Chili pepper: 2 teaspoons
Coriander: 2 teaspoons
Cumin: 2 teaspoons
Rape seed oil: 1 teaspoon
Tomato purée: 1 teaspoon
Grated ginger: 1 teaspoon
Grated garlic: 1 teaspoon
* It is possible to create your own original family recipe by varying the amounts of the different spices.

*1 It does not matter what variety or type is used, but preferably whatever is in season and raw. If this is not available, it is possible to use boiled seafood.
*2 A type of yellow chili pepper used in food in the South American Andes region. It is a spice which is essential in Peruvian cuisine (it is referred to as yellow chili pepper in Japan). When cooking this dish at home, it is possible to use red chili pepper in place of it. The same amount should be used.
*3 This is available in food stores, etc. which sell ingredients for ethnic cuisine.

How to Make
  • 1

    Step 1: Cut up the thigh meat into knuckle-sized pieces, sprinkle salt, paprika and vinegar on the meat and massage them into the meat well.

  • 2

    Step 2: Immerse the meat into the marinade (which has been mixed together) and massage it into the meat. Leave the meat in the marinade to let it soak in for a further 30 minutes.

    Chef's Tip:

    The longer that the meat is left to marinate in the marinade, the better the flavor will soak in.

  • 3

    Step 3: Put the meat onto skewers and place in a tandoor oven to grill (at approx. 400 degrees Celsius for about 10 minutes.)

    Chef's Tip:

    When cooking this dish at home, line a vat with tin foil, place the meat inside and put the vat into an oven that has been preheated to 250 degrees Celsius and cook for about 20 minutes.

  • 4

    Step 4: Once the surface of the meat looks nicely charred, it is ready to eat.

Cooperating Restaurant

Indian Frontier Restaurant Bukhara
2F Azabu-dai 3-4-14, Minato-ku, Tokyo
By public transport
7 min. walk from Roppongi 1-chome Station on the Nanboku Line or Roppongi Station on the Hibiya Line and Toei Oedo Line
Opening hours
Lunch: 11:30 to 15:00
Dinner: 17:30 to 22:30 (Last order: 22:00).

From: “Shareholder’s guide Marubeni,” Vol.110 (published in June 2011)

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