Tanoori Chicken is a chicken dish that originated in the Punjab region of the Indian subcontinent. The chicken is marinated in yogurt, and seasoned with tandoori masala. It is traditionally moderately hot, but the heat is toned down to a "mild" taste level in most Western nations. Cayenne pepper or red chili powder, or other spices give it the red colour. Higher amount of Turmeric produces a yellow-orange colour. In some modern versions red and yellow food colouring is used instead and sometimes in addition to the tandoori spice mixture (Tandoori masala). It is traditionally cooked at high temperatures in an earthen oven (tandoor), but can also be prepared on a traditional grill. This dish is also popular among Hindi, Bengali, and Urdu speaking Indian states like West Bengal & Andra Pradesh. In Pakistan it is taken with Naan and in Bangladesh they are taken with rice.