Tandoori chicken has got to be one of the most instantly recognisable Indian dishes. The famously smoky marinated chicken is traditionally cooked in a terracotta tandoor oven over a charcoal fire.
The history of tandoor ovens reaches back over several thousands of years to Punjab in Pakistan. They are amazing ovens and can reach extreme temperatures. The high heat seals in the flavour and moisture, and imparts a lovely smokiness. Often the meat has a red appearance with touches of black, caused by the intense heat. The red is generally due to the use of red chillies in the marinade, although nowadays annatto, a red food colour, is added.
Tandoori chicken is traditionally served with sliced onion and lemon wedges, and also goes well with Spiced red bean salad.