坦都里烤雞（Tandoori Chicken，又稱印度烤雞）是一道源自印度次大陸、極受歡迎的南亞經典料理，其製法是將帶骨雞肉浸泡在優格和被稱為「坦都里瑪薩拉」（Tandoori Masala）的濃郁綜合香料混合物中，利用優格的酸性使肉質軟嫩，並以辣椒粉等香料賦予雞肉鮮豔的紅或橘色。醃製後的雞肉會串上長籤，放入傳統的坦都里爐（Tandoor，一種高溫黏土烤爐）中炙烤，爐內的高熱能迅速鎖住肉汁，並產生獨特的煙燻焦香和微焦的外皮，使其口感異常鮮嫩多汁，通常會搭配檸檬汁一同享用。 Tandoori chicken is a celebrated South Asian dish where bone-in chicken is marinated in a mixture of yogurt and tandoori masala—a robust blend of spices including ginger, garlic, cayenne, and garam masala—to tenderize the meat and impart a deep red hue. This richly flavored chicken is traditionally cooked on long skewers inside a tandoor, a high-heat, cylindrical clay oven, where the intense heat seals in the juices and creates a characteristic smoky aroma and slightly charred exterior, resulting in an exceptionally tender and flavorful dish, often enjoyed with lemon wedges.