This is not the traditional tandoori chicken where the meat is marinated overnight in yogurt, ginger, garlic and tandoori masala, and then grilled or barbequed. This is simpler and easier to make, however, I do suggest an overnight marinate to infuse the meat with the spices.
Tandoori masala is a spice blend used to make Indian-style barbecue. The name of the masala comes from the type of cooking equipment used – tandoor, a clay oven. Many of the spices that make up garam masala are used to compile the mix for tandoori masala. While some of the ingredients vary from one region to another, the masala gets its distinct red colour from a combination of Kashmiri chillies, paprika and/or red food colouring along with turmeric that gives it that tinge of burnt orange hue.
For this dish I won’t task you to make your own masala mix, a good store bought masala would do
