Tandoori chicken is a traditional Indian dish that is easy to make, featuring grilled chicken marinated in lemon juice, yogurt and a variety of spices. For more information on this healthy dish, read on to find out how to make tandoori chicken.

While traditional versions of the dish involve cooking the chicken in a tandoor, an Indian indoor grill, it can be prepared at home in a charcoal grill or an oven. The tandoor dates back to the Bronze Era, where it was used to cook a variety of foods using radiant heat to reach nearly 900 degrees F.

This dish is typically spicy, using cayenne pepper, chili powder and Turmeric, but the amount of the spices can be varied to control the heat. Traditionally the chicken is a reddish-orange color, partly from the spices and part from adding food coloring to the marinade.

The main course is easy to make, but does take several hours to marinade. Many tandoori chicken recipes suggest the chicken be prepared and marinated the night before, allowing plenty of time for the flavors to sink in.

This step-by-step guide explains the ingredients and preparation method for making tandoori chicken at home. Additionally, the guide provides common variations to the recipe and tips to help along the way.

• 1 whole chicken, 3-4 pounds
• Juice from one lemon
• 1 tsp. salt
• 1 cup plain yogurt
• 1 clove garlic, minced
• 1 small onion, minced
• 1 tsp. cayenne pepper
• 1 tsp. ginger, grated
• 1 tsp. cumin, ground
• 1 tsp. coriander, ground
• 1/4 tsp. cardamom, ground
• 1/4 tsp. cloves, ground
• Dash salt and pepper
• 1 tsp. red food coloring
• 1 tsp. yellow food coloring
• Olive oil

1. Cut the chicken into serving pieces and remove skin. Cut slits into the meat of the chicken to allow the marinade to reach the insides.
2. Sprinkle the lemon juice and one teaspoon salt over the chicken and allow to sit for about 20 minutes.
3. Combine the yogurt, garlic, onion, cayenne pepper, ginger, cumin, coriander, cardamom, salt and pepper in a medium bowl.
4. Stir in the red and yellow food coloring and mix until you reach a uniform color.
5. Place the chicken in a non-reactive dish and pour the marinade over the chicken.
6. Cover and refrigerate for at least eight hours.
7. Remove the chicken from the refrigerator and allow to sit while you preheat your charcoal grill or oven to 450 degrees F.
8. Gently squeeze the marinade from the chicken and brush with olive oil.
9. Cook for about 45 minutes if using a charcoal grill or 30 minutes if using an oven, turning occasionally.
10. When the juices run clear the chicken is done and ready to be served.

• If desired, use boneless, skinless chicken breasts rather than a full chicken.
• Increase or decrease the amount of spices used to suit your tastes.
• Try the dish cooked in an oven or charcoal grill, each will produce a distinct flavor.
• Serve over rice and with a cucumber salad and grilled vegetables if desired.