Learn the natural ingredients that give tandoori chicken its signature color.
1 Answer
The vibrant red color in tandoori chicken comes primarily from Kashmiri chili powder, which imparts a bright red hue with mild heat, often supplemented by a small amount of red food coloring or natural alternatives like beet powder.
Detailed Explanation:
The iconic reddish-orange color of tandoori chicken is a result of specific ingredients used in its marinade. The main natural colorant is Kashmiri chili powder (or Deghi Mirch). This particular variety of chili powder is known for its intense red color and relatively mild heat, making it ideal for imparting vibrant hues without making the dish overly spicy. It's distinct from hotter chili powders. In many traditional and commercial preparations, a small amount of red food coloring is also added to the marinade to enhance and ensure a consistent, bright red color, which is a hallmark of tandoori chicken. For those avoiding artificial colors, natural alternatives like a pinch of beet powder or a blend of paprika and turmeric can be used to achieve a similar reddish tint, though the exact shade might vary. The marinade also contributes to the color as it coats the chicken and darkens during the high-heat roasting process.
Pro Tip:
For a more natural red hue, soak a few threads of saffron in a tablespoon of warm milk or water and add it to the marinade, or use a higher proportion of good quality paprika.