Tandoori Chicken is a roasted chicken delicacy that originated in the Punjab region of present-day India.

Chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is toned down to a mild taste level in most Western nations. Cayenne pepper, red chili powder, or other spices give it a red hue. A higher amount of Turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill.

This dish is popular in most of North India and West Bengal, India. In Pakistan and North India it is eaten with Naan and, in West Bengal and Bangladesh it is eaten as a starter before a meal.