Indian Cuisine and Food: The Mystery Behind Tandoori Chicken's Pink Hue

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.

Marinade: Tandoori Chicken is typically marinated in a mixture of yoghurt and various spices. The yoghurt acts as a tenderizer, breaking down the chicken's proteins and making it more succulent. One of the key spices used in the marinade is paprika or Kashmiri red chilli powder, which imparts a