Indian chicken dishes like tandoori chicken are renowned for their striking bright red color. But have you ever wondered what makes Indian chicken so vibrantly red? The secret lies in the magical spices used in Indian cooking.
In this article, we’ll uncover the mystery behind the red color and explain the reasons why traditional Indian chicken dishes often feature this eye-catching hue.
The Origins of Tandoori Chicken
Before we can talk about what makes Indian chicken red, let’s take a look at its history. This famous dish comes from Punjab, India, where chicken was cooked in tandoors, which are round clay ovens.
Cooking meat in a tandoor goes back hundreds of years. But it was Kundan Lal Gujral, the founder of Delhi’s Moti Mahal restaurant, who came up with the creative idea to cook chicken in a tandoor in the 1940s and 1950s.
Gujral experimented with the unique method of marinating chicken in yogurt and spices before cooking it in the extremely high heat of the tandoor. This resulted in the signature succulent and smoky tandoori chicken that was unlike anything ever tasted before It became an instant hit, and Gujral’s restaurant drew customers from far and wide.
So while the tandoor oven was key, the marinade – with its magical red color – also played an important role in the dish’s origins and popularity.
Kashmiri Chili Powder – The Vibrant Red Spice
So what is responsible for giving tandoori chicken its quintessential fiery red color? The answer is Kashmiri chili powder, a mildly hot chile that originates from the Kashmir region of India.
Unlike some other chili powders, Kashmiri chili powder is known for being bright red and not as spicy. It gives food a bright color and a mild smoky taste without making it too hot. This makes it perfect for dishes like tandoori chicken.
The Kashmiri chili’s low heat allows other spices in the dish to shine through while its rich color provides visual appeal. When blended into a marinade or spice rub, Kashmiri chili powder gives both flavor and that eye-catching red hue. No other ingredient can impart such a striking red color quite like this famous Indian chili powder.
The Role of Paprika
Along with Kashmiri chili powder, paprika is another spice that helps make Indian chicken red. Paprika is made by grinding up dried red bell peppers, and there are a lot of different kinds.
Sweet paprika has little to no heat while smoked paprika has an intense smoky flavor. Indian chicken marinades and masalas often contain a balance of Kashmiri chili powder, typical chili powder, and paprika to achieve the right blend of color, flavor, and heat.
Much like the Kashmiri chili powder, paprika’s red hue allows it to add wonderful color without significant spiciness. The combination of the two creates a well-balanced, vibrantly red marinade or rub ideal for tandoori chicken and other Indian meat dishes.
Turmeric – The Golden Spice
No discussion of what makes Indian chicken red is complete without mentioning turmeric. Famous for its bold golden color, this spice is used extensively in Indian cooking.
Turmeric on its own lends a rich golden yellow color. But when combined with the red chili and paprika, it helps boost the overall vibrancy, creating a stunning reddish-orange color.
In addition to its color, turmeric also has a slightly peppery bitter flavor that pairs excellently with chicken. Its antiseptic properties are also traditionally believed to help preserve meat. For all these reasons, turmeric is a staple ingredient in tandoori chicken and other Indian meat preparations.
The Red Magic of Tandoori Chicken Marinades
Now that we’ve identified the key spices responsible, let’s look at how they come together in the marinade to create the magical red color. Traditional tandoori chicken marinades contain yogurt, lemon juice, and a blend of spices – including Kashmiri chili powder, typical red chili powder, paprika, turmeric, garlic, ginger, cumin, coriander, garam masala, and more.
When the chicken is marinated in this spice-laden yogurt mixture, whether for a few hours or overnight, the spices thoroughly coat the meat and impart their vibrant red-orange hues.
The chicken is then traditionally cooked at high heat in a tandoor oven. The marinade ingredients caramelize and char on the surface of the chicken, darkening the color and concentrating the flavors. This results in juicy chicken pieces bathed in a rich reddish coating that looks as delicious as it tastes!
The Role of Food Coloring
While spices are responsible for the natural red coloring, some recipes also incorporate red food coloring to brighten up the look. This practice is more common in restaurants than home cooking.
Small amounts of red food dye help standardize the color so it always has that “wow” factor. However, overdoing it with artificial coloring can make the dish look unnatural. When cooking at home, it’s best to rely on the magical spices to provide both flavor and natural coloring.
Ideal Red Shade for Tandoori Chicken
When done right, tandoori chicken should have a rich reddish-orange hue. Too pale, and it lacks visual appeal. Too dark, and it looks unappetizing. The ideal red color is somewhere in between – just bright enough to grab attention but still natural-looking.
Aim for a shade that is vivid but not fluorescent. Getting the perfect red shade for that Instagram-worthy glow takes some practice. But once you master the art of balancing the spices and cooking method, you’ll be able to show off restaurant-quality tandoori chicken made right in your own kitchen.
Tandoori Chicken Alternatives
Tandoori chicken might be the most famous Indian chicken dish, but many other recipes also utilize similar marination techniques and spice blends. Just about any meat or vegetable can be given the tandoori treatment!
Tandoori dishes featuring paneer, fish, shrimp, potatoes, cauliflower, and more are common menu items. Whichever protein or veggie you use, a marinade loaded with chili powder, paprika, and turmeric will coat it with that iconic tandoori red.
So experiment with tandoori-style cooking beyond just chicken. The possibilities are endless once you understand how to achieve that quintessential Indian red color.
Frequently Asked Questions
Why is tandoori chicken sometimes more pink than red?
If the chicken has a distinctly pinkish hue, it likely wasn’t left to marinate long enough for the spices to thoroughly permeate the meat. Rushing the marination step prevents the red color from developing fully. Pink chicken also means it is undercooked. Thorough cooking concentrates the red shade.
What if I can’t find Kashmiri chili powder?
You can substitute a blend of typical red chili powder and sweet paprika. Adjust the ratio to achieve the desired color and spice level. Cayenne pepper and smoked paprika also work. While not exactly the same, these substitutes still provide excellent flavor and color.
Is the red color added only for visual appeal?
Not at all! While the vibrant reddish tones do make dishes like tandoori chicken more visually attractive, the spices used primarily add flavor. The color is a byproduct of using ingredients like chili powder, paprika, and turmeric which happen to be red and orange. The end result is chicken brimming with aromatic flavor as well as visual charm.
Should I avoid food coloring?
Stick to getting the red color from natural spices as much as possible, reserving synthetic coloring as a last resort. While permitted amounts of food dyes are considered safe for consumption, overdoing it can give chicken an artificial appearance. When people bite into a bright red chicken piece, they expect a punch of flavor, not just food dye.
Can the red color be adjusted?
Absolutely! Indian cooking encourages creativity and customization. Cater the color to your personal preference by tweaking the type and amount of spices used. Like it bright red? Add extra Kashmiri chili powder. Prefer a more subtle orange? Use less chili powder and more turmeric. Tailor the hue to your tastes.
Conclusion
The vibrant red color of classic Indian chicken dishes represents a time-honored tradition of flavorful, spice-infused cooking. By understanding the integral role of ingredients like Kashmiri chili powder, paprika, and turmeric, you can uncover the secrets behind this appetizing red hue.
Armed with this knowledge, you can now confidently recreate restaurant-style tandoori chicken and other Indian favorites right in your own kitchen. So embrace the red magic of Indian cuisine, and let the spices transport your taste buds on a vibrant culinary journey!
How long can you store leftovers in the fridge?
This tandoori chicken recipe is best served hot, right off the grill. That said, if you do have any leftovers you can store them, covered in your fridge for at least 3 days.
The leftovers can be served hot or cold. To serve your tandoori chicken legs hot, just heat them up in the microwave for a few minutes. Even better, put them in an air fryer set to 200°C/400°F for about 5 minutes, or until they are fully heated through.
Why do you add the red food colouring powder directly to the meat?
You might know that you are not supposed to add food colouring directly to meats. It actually states this on most food colouring powder containers.
The reason you do it is because thats the way its done! If you were to add it to the yoghurt instead, you would get pink yoghurt and your chicken would look pink instead of bright red.
That’s not how food coloring should be used, but that’s how every curry house I’ve been to has done it. If at all concerned, just leave it out.