India’s original fast food, tandoori chicken, can be cooked on a barbecue or in an oven. However, it is difficult to produce the fabulous, smoky, charcoal-scented flavour of this dish without a charcoal oven. The tandoor, a clay oven fired with charcoal, was introduced into North-West India during Mughal rule (1526–1858). Today, tandoori-style food is an important facet of Indian cooking and modern tandoors are made of stainless steel and insulated with fibreglass and fired by gas. For a complete meal, serve this dish with a leafy green or garden salad and Naan.