What is the Indian dish of yogurt-marinated chicken cooked in a clay oven?

The Indian dish of yogurt-marinated chicken cooked in a clay oven is tandoori chicken.

Tandoori chicken is made by marinating chicken in yogurt and spices, then roasting it in a tandoor, a tall cylindrical clay oven heated with charcoal or wood. The yogurt helps carry seasoning into the meat, while the intense heat cooks the chicken quickly and can add a smoky, lightly charred exterior.

The dish is associated with the Punjab region of the Indian subcontinent. Its modern restaurant form was popularized by the Moti Mahal restaurant in New Delhi in the late 1940s, after the Partition of India helped carry Punjabi culinary traditions into new cities and countries.

Chicken tikka is a close relative: it uses boneless pieces of marinated chicken, often cooked on skewers. Butter chicken is a saucy dish frequently made with tandoori chicken, while chicken biryani is a layered rice preparation. The bright red color may come from chili powder, Kashmiri chili, or food coloring rather than from a single mandatory spice.