Tandoori chicken, perhaps the most well-known of all Indian chicken preparations, takes its name from the tandoor or clay oven in which it is cooked. Shaped like one of Ali Baba’s jars and usually buried in earth, the tandoor is heated by white-hot coals within. The chicken is threaded on a very long skewer, which is lowered into the oven, leaving the bird to cook over the coals. Try this version cooked in a gas or electric oven — it does not have the same flavour as when cooked over coals, but is too delicious to miss.