The classic red hue of Tandoori chicken has nothing to do with flavour and sadly, is achieved from red food colouring...I try to avoid artificial colours so the Tandoori spice that I found from a local store uses red beet crystals for that lovely hue. If you can't find a pre made blend it is very easy to make yourself. I will list below. Cooking the turmeric in the quinoa leaves it a lovely bright yellow and cooks out any "raw" flavour the spice gives off. I love the contrast of the sweet raisins, crunchy cashews, spicy chicken and cooling raita. This is a simple but impressive meal that comes together in 30 mins if you skip the marinating of the chicken. It's not a huge deal but I do recommend it if you have the time. If you are into grilling these thighs can definitely be grilled on the BBQ!