Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do Indian restaurants get the chicken so red in their dishes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do Indian restaurants get the chicken so red in their dishes?),it will help you,my kids.
It must be marinated in something? I got a mixed platter called Budas Feast in California.
Answer:
TANDOORI - named after the clay oven (the tandoor) it should be cooked in. Just look up any recipe pages for the mix or buy it in a jar, I can recommend Pataks brand and follow the recipe. Cook the chicken untill the corners are black - yum.
Try it with plain yoghurt with cucumber diced in it and a sprinkle of parika
curry powder
sometimes its the seasoning they use that makes it red like roucou (i dont know if i spelt it right). its not curry powder!
most likely it's curry.
they use food coloring.
It might be tandoori or marsala you are referring to. Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and yellow food colouring is used insteadWine is used for marinade, marsala wine which is red. Artificial (bottled) red coloring is also used.
paprika and saffron powder will definately give red color in cooking
Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and yellow food colouring is used instead.
Food coloring. Traditional Indian cooking generally doesn't use it, which is why home-made curries are yellow (turmeric), not red. Even natural red spices (cayenne) used in Indian cooking don't produce that pinkish red color.
Tandoori Chicken is a chicken dish dating back to the time of the Mughal Empire in Southern Asia; it is still popular throughout that area, as well as Central Asia. The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally moderately hot, but the heat is toned down to a "mild" taste level in most Western nations. Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and yellow food colouring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill.
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Kitty said: Yes.How do Indian restaurants get the chicken so red in their dishes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do Indian restaurants get the chicken so red in their dishes?),it will help you,my kids.
It must be marinated in something? I got a mixed platter called Budas Feast in California.
Answer:
TANDOORI - named after the clay oven (the tandoor) it should be cooked in. Just look up any recipe pages for the mix or buy it in a jar, I can recommend Pataks brand and follow the recipe. Cook the chicken untill the corners are black - yum.
Try it with plain yoghurt with cucumber diced in it and a sprinkle of parika
curry powder
sometimes its the seasoning they use that makes it red like roucou (i dont know if i spelt it right). its not curry powder!
most likely it's curry.
they use food coloring.
It might be tandoori or marsala you are referring to. Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and yellow food colouring is used insteadWine is used for marinade, marsala wine which is red. Artificial (bottled) red coloring is also used.
paprika and saffron powder will definately give red color in cooking
Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and yellow food colouring is used instead.
Food coloring. Traditional Indian cooking generally doesn't use it, which is why home-made curries are yellow (turmeric), not red. Even natural red spices (cayenne) used in Indian cooking don't produce that pinkish red color.
Tandoori Chicken is a chicken dish dating back to the time of the Mughal Empire in Southern Asia; it is still popular throughout that area, as well as Central Asia. The chicken is marinated in a yogurt seasoned with garam masala - garlic, ginger, cumin, cayenne pepper, and other spices depending on the recipe. It is traditionally moderately hot, but the heat is toned down to a "mild" taste level in most Western nations. Cayenne, red chili powder, or other spices give it its red colour. Turmeric produces a yellow-orange colour. In some modern versions red and yellow food colouring is used instead. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill.
correctness,It's Non-profit and only for informational purposes.
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