Chicken is at its moist and smoky best when it's marinated in yogurt, garlic, ginger, and spices and baked in a clay oven over a layer of glowing charcoal. Nobody works the whole tandoori process better than the folks at Punjab. Their tender, succulent chicken is fragrant with smoke and spice, the skin grill-blackened and draped in cilantro, the dark meat especially rich and lush. Each half-bird ($8) is served with strips of onion and wedges of lime, which accent the peppery flavors beautifully. The tandoori oven also produces beef, lamb, and chicken kebabs and flat loaves of chewy, pillowy naan; the onion naan is stuffed with cilantro, mustardseed, and shards of grilled onion, and is worth the price of admission alone. Punjab is a cheerful place in the heart of the Tenderloin, with colorful murals and tapestries and complimentary mugs of hot, milky masala chai to sip while you wait.