Tandoori chicken

What makes it tandoori chicken

• Chicken slashed and marinated twice — first lemon and salt, then spiced yoghurt.
• Cooked on skewers in a very hot tandoor until charred at the edges.
• Served with raw onion, lemon and green chutney.

Where it comes from

Tandoors — clay ovens sunk in the ground or set in a drum — have long baked bread across Punjab. Chicken cooked in them became famous through Moti Mahal, the restaurant begun in Peshawar and moved to Delhi after Partition — the same kitchen credited with butter chicken.

Restaurants often add colouring for its red; at home, Kashmiri chilli gives much of the colour without much heat.

How it varies

Chicken tikka

Boneless pieces, the same marinade.

Tangri kebab

Drumsticks alone.