Preparation
The chicken is marinated in yogurt and seasoned with the spice mixture tandoori masala. It is moderately piquant in Bangladesh, Pakistan and India, but the heat is reduced in most Western nations. Cayenne pepper, red chili powder or kashmiri red chili powder is used to give it a fiery red hue in the original version. A higher amount ofturmeric produces an orange color. In milder versions, both red and yellow food coloringcould sometimes be used to achieve bright colors, however turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder.[1] It is traditionally cooked at high temperatures in a tandoor (clay oven), but can also be prepared on a traditional barbecue grill.
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