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This article is about the food. Tandoori chicken is a South Asian dish of chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven. Dishes similar to tandoori chicken may have existed during the Harappan civilization during the Bronze Age of India. Tandoori chicken as a dish originated in the Punjab before the independence of partition of India. In the United States, tandoori chicken began appearing on menus by the 1960s.

Jacqueline Kennedy was reported to have eaten “chicken tandoori” on a flight from Rome to Bombay in 1962. Tandoori chicken being prepared in a tandoor oven. 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.

There are also tandoori recipes for whole chicken, some of which are cooked in a tandoor and others over charcoal. Tandoori chicken can be eaten as a starter or appetizer, or as a main course, often served with naan flatbread. A portion of a tandoori chicken, at a restaurant in India. Tandoori chicken served at a restaurant in Mumbai, India.