|Place of origin||South Asia|
|Region or state||South Asia, Malaysia, Singapore, Indonesia and other countries with South Asian diasporas|
|Main ingredients||Chicken, yogurt, honey, tandoori masala|
|Cookbook:Tandoori chicken Tandoori chicken|
Tandoori chicken is a dish popular in South Asia, Malaysia, Singapore and Indonesia consisting of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.
The chicken is marinated in yogurt and seasoned with the spice mixture tandoori masala that is considered moderately piquant in North India and Pakistan, but too spicy in most Western nations. Cayenne pepper, red chili powder or Kashmiri red chili powder is used to give it a fiery red hue. A higher amount of turmeric produces an orange color. In milder versions, both red and yellow food coloring are sometimes used to achieve bright colors, but turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder. It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional barbecue grill.
In India, tandoori cooking was traditionally associated with the Punjab  and became popular in the mainstream after the 1947 partition when Punjabis resettled in places such as Delhi. In rural Punjab, it was common to have communal tandoors. Some villages still have a communal tandoor which was a common sight prior to 1947.
Tandoori chicken was popularized in post-independent India by the Moti Mahal Delux restaurant of Kundan Lal Gujaral, in Delhi when it was served to the first Prime Minister of India, Jawaharlal Nehru. The tandoori chicken at Moti Mahal so impressed Nehru, that he made it a regular at official banquets. Visiting dignitaries who enjoyed tandoori chicken included American Presidents Richard Nixon and John F. Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran.
The fame of tandoori chicken led to many derivatives, such as chicken tikka (and eventually the Indian dish popularized in Britain, chicken tikka masala), commonly found in menus in Indian restaurants all over the world.
It is popular in India, Pakistan, Bangladesh, Malaysia, Singapore, Indonesia and among South Asian diasporas in other countries.
- For instance, see the recipe in Madhur Jaffrey's Pakistani Cookery pp66-69
- Rude Food: The Collected Food Writings of Vir Sanghv By Vir Sanghvi
- "Metro Plus Delhi / Food : A plateful of grain". Chennai, India: The Hindu. 24 November 2008. Retrieved 7 May 2009.
- The Rough Guide to Rajasthan, Delhi and Agra By Daniel Jacobs, Gavin Thomas
- "What is Mughalai Cuisine?".
- New York Times STEVEN RAICHLEN 10 05 2011
- "Alop Ho Reha Punjabi Virsa Harkesh Singh Kehal".
- Pind Diyan Gallian PTC Channel - Bilga (Jalandhar) has a communal Tandoor also known as tadoor in Punjabi
- "Hindustan Times: Crystal Awards for Best Restaurants". Delhi Tourism. Retrieved 22 August 2014.
- "Motimahal celebrates Kabab festival". Indian Express. 7 January 2011. Retrieved 22 August 2014.
|Wikibooks Cookbook has a recipe/module on|
|Wikimedia Commons has media related to Tandoori chicken.|