Tandoori chicken is a favorite dish that is served as a stand alone dish or along with Briyani. It goes well with Mutton Briyani or Kushkaa. If you find that meat in your briyani is sparse, you may buy a tandoori along with it.

The good thing about Tandoori is unlike Chicken 65 that is fried in oil, this one uses very less oil. First chicken cut in right places and is marinated in certain type of masalas for hours, this makes sure the meat become tender, juicy and absorbs the flavoring. Next the chicken is lowered in coal fired oven.

Coal fire is important as coal has and adds an unique flavor to the dish. Coal on burning emits no water vapor. Tandoori is formed when water evaporates from the chicken and is replaced by oils in the chicken. Occasionally the chef might take the chicken out and brush oil on top of it.

Here in this blog we are talking about the color of the tandoori. Is it reddish like the image above or is it brownish as shown below

If you say its like the first image you must watch out. To say the truth, food coloring is no way associated with taste of the food. Its just to make the food attractive to look. Next there is issue of health, its gossiped that coloring is not good for health. So who knows?

What we advise people is to goto restaurants that serve tandoori in which natural color, i.e kinda brown comes out and not the fake red. Possibly long term ingestion of food coloring might prove bad for your health.

Do you know a restaurant that serves Tandoori with natural colors? Then do let people know by commenting.

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