Ever stared at that fiery red tandoori chicken on your plate and wondered, “Why so red?” You’re not alone! I’ve been cooking Indian food for years, and the vibrant red color of tandoori chicken is something that fascinates many of my blog readers Today, I’m gonna break down exactly what gives Indian chicken dishes their signature crimson color – and some of it might surprise you!
The Natural Sources of That Famous Red Color
When it comes to authentic Indian cooking, the red color in tandoori chicken primarily comes from natural ingredients:
Kashmiri Red Chili Powder: The Real Star
Kashmiri red chili powder is the main natural ingredient responsible for that beautiful red hue in tandoori chicken. What makes this spice special?
- Color without heat: These chilies contribute vibrant red color without making dishes too spicy
- Smoky flavor: Adds a subtle smoky taste that complements the tandoor cooking method
- Traditional choice: Has been used in authentic Indian cooking for generations
As one chef from Sprout Monk notes, “Kashmiri chili is one of the most popular chilies in India. It is highly used for its color than taste or pungency.” This makes it perfect for achieving that eye-catching red without setting your mouth on fire!
Paprika: The Supporting Actor
Along with Kashmiri red chili powder, paprika is another key player in creating that tandoori red color Made from grinding dried red bell peppers, paprika adds
- A bright red tint
- Mild flavor that doesn’t overpower other spices
- Extra color depth when combined with other spices
Turmeric: The Golden Touch
While not red itself, turmeric plays an important role in the overall color profile:
- Adds a golden-yellow undertone
- When combined with red spices, creates a richer reddish-orange hue
- Brings additional health benefits and flavor
The Restaurant Secret: Food Coloring
Now here’s where things get interesting! While traditional home cooking relies on natural spices, many restaurants (especially dhabas and some commercial establishments) take a shortcut:
Red Food Coloring: Many restaurants add artificial red food coloring to achieve that ultra-bright, Instagram-worthy red shade we’ve come to expect.
According to the Bradley’s Fine Diner article, “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.”
I remember visiting an Indian restaurant kitchen once and being shocked to see the chef casually tossing red food coloring powder directly onto the chicken! When I asked why, he simply said, “That’s how it’s done! If you added it to the yogurt marinade instead, you’d get pink chicken instead of bright red.”
The Traditional Tandoori Chicken Process
The full tandoori experience isn’t just about color – it’s about the whole cooking process:
- Marination: Chicken is marinated in a yogurt-based mixture containing spices like Kashmiri chili powder, paprika, turmeric, and more
- Time: Proper marination (usually overnight) allows the spices to deeply penetrate the meat
- Cooking method: The traditional clay tandoor oven reaches temperatures up to 900°F, creating a unique charred exterior while keeping the inside juicy
- Caramelization: The high heat causes the marinade to caramelize, deepening the red color
Ways to Achieve the Red Color at Home
If you’re making tandoori chicken at home, you’ve got several options for getting that beautiful red color:
1. Kashmiri Red Chili Powder Method
- 2-3 tablespoons Kashmiri red chili powder- 1 cup yogurt- Other traditional spices (ginger, garlic, garam masala, etc.)This is the most authentic approach and gives a natural reddish-orange color.
2. Beetroot Juice Trick
- Few tablespoons of beetroot juice added to the marinade- Red chili powder and turmeric (still needed)- Standard yogurt marinade baseThe beetroot juice acts as a natural food coloring but be careful – too much can make your chicken pink or maroon and add bitterness!
3. Mixed Chili Powder Approach
- Combination of different red chili powders- Sweet paprika for color boost- Turmeric for golden undertonesBy mixing different chili powders, you can customize both the color and spice level.
Should Tandoori Chicken Always Be Red?
This is where I have strong opinions! While red is traditional, it’s not mandatory. As the author at Indian As Apple Pie writes:
“When my first cookbook was released, I got a nasty review from a ‘man’ in Thailand saying he was disgusted that the chicken curry recipe never turned red. I wrote back saying he must have had the dish mistaken with Tandoori Chicken. And that neither chicken curry nor Tandoori-style chicken technically need be bright red. I continued by writing, ‘Since when have you seen red chickens running around?'”
I totally agree with this sentiment! The flavor should always be more important than achieving some artificial bright red color.
The History Behind Tandoori Chicken
The origin story of tandoori chicken is fascinating:
- Roots in Punjab: The dish originated in the Punjab region
- Clay oven tradition: Cooking in tandoor ovens goes back hundreds of years
- Modern innovation: Kundan Lal Gujral, founder of Delhi’s Moti Mahal restaurant, popularized tandoori chicken in the 1940s-50s
Gujral’s experimentation with marinating chicken in yogurt and spices before cooking it in the tandoor created a culinary sensation that spread worldwide.
Common Questions About Tandoori Chicken’s Red Color
Why is my tandoori chicken pink instead of red?
If your chicken looks pink, there could be a few reasons:
- Not enough marination time
- Using beetroot juice incorrectly
- Undercooked chicken (safety concern!)
- Wrong ratio of spices
Can I make tandoori chicken without food coloring?
Absolutely! In fact, I strongly recommend avoiding artificial coloring. The natural spices provide plenty of color along with actual flavor benefits.
What if I can’t find Kashmiri chili powder?
No worries! You can substitute with:
- A mix of regular red chili powder and sweet paprika
- Cayenne pepper (use less!) and paprika
- Any mild red chili powder + a bit of paprika
The Perfect Tandoori Red: Finding Balance
The ideal color for tandoori chicken isn’t neon red – it should be a rich reddish-orange that looks natural and appetizing. As the Bradley’s Fine Diner article notes:
“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.”
My Personal Tandoori Masala Recipe
Want to create the perfect tandoori color at home? Here’s my tried-and-tested spice blend that gives beautiful color without any artificial additions:
Homemade Tandoori Masala
- 1 cup whole dried Kashmiri chiles- 1/2 cup coriander seeds- 1/2 cup cumin seeds- 1/4 cup black peppercorn- 1/4 cup whole cloves- 2 tablespoons whole green cardamom- 2 teaspoons fenugreek seeds- 3 cinnamon sticks (2.5 inches each)- 1 tablespoon carom seeds (ajwain)- 1 heaping tablespoon ginger powder- 2 teaspoons garlic powder- 2 teaspoons turmeric powder- 1 teaspoon grated nutmeg (optional)- 1/2 cup unsmoked paprika- Dry roast the whole spices until fragrant (4-5 minutes)
- Cool completely (at least 15 minutes)
- Grind to a fine powder
- Mix with the powdered spices
- Store in an airtight glass jar for up to 6 months
Beyond Chicken: Other Red Tandoori Dishes
The same techniques for achieving red color apply to many other tandoori dishes:
- Tandoori paneer (cheese)
- Tandoori fish or shrimp
- Tandoori vegetables (cauliflower, potatoes)
Final Thoughts: Embracing Natural Color
In our food-dye saturated world, there’s something special about achieving vibrant colors through natural ingredients. The beautiful red of traditional tandoori chicken represents centuries of culinary wisdom – using spices that contribute both color AND flavor.
Next time you’re making tandoori chicken, I hope you’ll skip the food coloring and embrace the slightly less fluorescent but infinitely more delicious natural approach. Your taste buds (and possibly your health) will thank you!
Have you tried making tandoori chicken at home? What’s your secret for getting that perfect red color? Drop me a comment below – I’d love to hear your experiences!
Note: This article was updated September 2025 with the latest information on traditional Indian cooking techniques.
Why is the tandoori chicken bright red?
Im afraid that is completely down to food colouring. You do not need to add it but a lot of people like the fiery hot look it gives to the chicken.
There is red chilli powder in the recipe so even if you dont use red food colouring, it will still have a natural red tone to it. The red food colouring adds no flavour so it really is a personal thing whether you use it or not.
How do you make this tandoori chicken recipe?
- Removing the skin: Remove the skin from the chicken legs and score it in several places on both sides.
- Using food colouring: Red food colouring powder is often added at restaurants. To do this, mix the powder with a little lime juice to make it a liquid. Then rub it all over the flesh of the chicken.
- Applying the first marinade: Mix the chicken with all of the ingredients in the first marinade and let it sit for about 20 minutes. This give the marinade time to soak in.
- Apply the second marinade: In this case, the second marinade is just yoghurt. Rub this into the meat so that it is evenly coated. Marinate for 30 minutes to 48 hours, the longer the better.
- Cook: Cook the chicken over hot coals on a cooking grate or skewers. This can also be done in an oven set to 200°C/400°F for about 40 minutes. The tandoori chicken recipe is ready to serve when the internal temperature reaches 74°C/165°F.