Introduction
Indian cuisine is renowned for its rich and diverse flavours,
with each region offering a unique culinary experience. One such iconic dish
that has gained international recognition is Tandoori Chicken. This delectable
dish is celebrated for its smoky flavour and vibrant pink hue. But have you
ever wondered why Tandoori Chicken is pink? Let's delve into the fascinating
history and science behind this beloved Indian dish.
The Origins of Tandoori Chicken
Tandoori Chicken has a history that dates back centuries, rooted
in the traditions of Northern India. The dish's name is derived from the word
'tandoor,' which refers to the traditional clay oven used for cooking it. The
tandoor is a cylindrical, wood or charcoal-fired oven with a high temperature
that can reach up to 900°F (480°C). It is this unique method of cooking that
contributes to the chicken's distinctive pink colour.
The Science of the Pink Hue
The secret behind Tandoori Chicken's pink hue lies in a
combination of factors, including the marinade and the cooking process itself.
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