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Most of us love the spicy, crispy and mouth-watering tandoori chicken. With a stimulating smell that boils our stomach with enormous craving, it is one of the most ordered appetizers across the world. Today, mini tandoors are also available in the market that allows us to prepare this delicious dish of chicken even in our home. An essential requirement to cook the chicken tandoori is the tandoor which is a traditional earthen oven. The chicken pieces are marinated in yogurt and dipped in tandoor masala at least 8-10 hours before cooking them in tandoor. The tandoor is allowed to attain high temperature after which the chicken pieces are grilled or roasted in it. Many fitness lovers and dieticians would suggest chicken tandoori as health tip or fitness tip as it does not contain oil as it is completely roasted. The crispy outside and the fleshy inside of these chicken pieces make them perfect for parties and complement a glass of wine perfectly. They go perfectly well with both tandoori rotis and rice or can also be eaten as starter or appetizer with salads. There are different speculations about the history and invention of chicken tandoori. Some people believe that it was invented in the Mughal era but some of them argue that it was founded in Punjab before the Indian partition (now a part of Pakistan) by a restaurant owner Kundan Lal Gujral. Apparently, there is no concrete evidence to verify both the cases, however, the dish surely has a tinge of Mughal delicacy with an aromatic magic of Indian spices. Kundan Lal Gujral used clay tandoor to roast the chicken pieces and is said to have migrated to India after the partition took place. He is said to have expertise over cooking different varieties of chicken dishes that were sizzling and mouth-watering after he moved his restaurant at Daryaganj in Delhi. The chicken tandoori cooked by him was said to have a crunchy outside and was delicious and succulent from inside which made it perfect to munch-in with ecstasy.