Tandoori Chicken is a chicken dish dating back to the time of the Mughal Empire in Southern Asia; it is still popular throughout that area, as well as Central Asia. The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally moderately hot, but the heat is toned down to a mild taste level in most Western nations. Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and yellow food colouring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill. You can use any cuts of chicken you like. ALLOW to marinate overnight! PLEASE adjust cooking time for smaller pieces. Wonderful with aromatic rice.