2006-08-17 07:29:46 · 8 answers · asked by nogodiggydie 2 in Food & Drink ➔ Ethnic Cuisine
Chicken blood
2006-08-17 07:37:02 · answer #1 · answered by Darth Jhon 3 · 0⤊ 1⤋
The Tandoori marinade I use is not particularly red, although many of the spices are reddish. The finished dish is not red but is subtly flavored by the yogurt and spices. Ideally one would use a Tandoori oven, but lacking that, a clay pot in a regular oven will do nicely. Even baking it with some of the marinade left on the chicken pieces has produced delicious results for me.
2006-08-17 08:49:11 · answer #2 · answered by Bebe 2 · 0⤊ 0⤋
It's the spices they rub on the chicken before they cook it. Garam masala, paprika, chili powder and curry are some of the spices used, but there are lots of different recipes and variations out there. Also, I'll bet Indian markets have premade Tandoori chicken rubs or pastes, with everything already mixed together for you.
2006-08-17 07:39:39 · answer #3 · answered by Lee 7 · 0⤊ 0⤋
Some sorce of spices or food coloring
2006-08-17 07:46:15 · answer #4 · answered by ♥Liah♥ 3 · 0⤊ 0⤋
There is also a red curry paste which is used.
2006-08-18 02:10:25 · answer #5 · answered by daisy 6 · 0⤊ 0⤋
Cayenne, red chili powder, or other spices give it its red color.
2006-08-17 07:39:06 · answer #6 · answered by Poopie Johnson 5 · 0⤊ 0⤋
food color makes it.
2006-08-17 07:45:15 · answer #7 · answered by Sac Fu 2 · 0⤊ 0⤋
MMMMMMMMM?
2006-08-17 07:34:30 · answer #8 · answered by bopperyokie 2 · 0⤊ 1⤋