So after liking the Beef Korma, I didn’t expect this Tandoori Chicken to be so amazing!!! That’s the first two recipes I’ve tried from Raman Prasad’s “Adventures in the Family Kitchen” and loved. Wow. Also a very easy dish to make. Make a marinade (yogurt + spices), pour it over some chicken and leave it in the fridge. Then bake it as you would normally bake chicken. I simply served it with some steamed asparagus and it was delicious.
I used to love Indian food, but found I usually had stomach problems after eating at Indian Restaurants (much like many people actually) and I never figured out why. Making these recipes at home gives me the chance to only use ingredients that I know I can handle. One example would be using my SCD yogurt in place of commercial yogurt. The tandoori chicken recipe tasted even better than any restaurant tandoori chicken I’ve ever had. It was simply fabulous!
So while I was making it, I noticed the sauce turned a sort of pinkish brown. I wondered why it wasn’t super red like it is in restaurants. If you were trying to make this dish super red using natural spices, it would probably take so much red chilli powder to do so, that it would simply be inedible. So I looked up recipes online for tandoori chicken to compare ingredients. Well, the only thing I could find that worked to make the dish super red, was RED FOOD COLORING. Yep that’s right, tandoori chicken served in restaurants is red because they ADD food coloring to it. How silly is that? Someone figured out that people said it tasted better when it was more of a red color. So to encourage people to order it, they started adding food coloring. What a strange society we live in..