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Tandoori Chicken

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Gingerbaker | 18:12 Mon 07th Mar 2022 | Food & Drink
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What food colouring is best for tandoori dishes, the restaurant red colour?
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Cochineal ?
isnt it the spices rather than food colouring?
I buy Tandoori paste from a supermarket, marinade the food and then cook it. As bedknobs says it's the blend of spices that give it the colour.
Spices may provide some colour - but commercially-available tandoori spice mix contain artificial colour too eg tartrazine (E102) and/or Ponceau Red (E124).
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Cochineal is banned apparently and is not available to buy. Natural spices such as Kashmiri chilli will give flavour and hotness but only a mildly orange colour. Any Indian chefs out there to share you secret?
Paprika would give it colour without much flavour (providing it's not smoked paprika)
If it contains turmeric, that would give it a golden colour
Roy is right , if you want a bright hue, then add Annatto your mix.

https://www.finecooking.com/ingredient/tandoori-coloring

Surely it’s the taste rather than the colour which is important?
ah but what if you could have both?
Give me taste over bright red colour anytime, not keen on dayglow colours in my food ;)
>>> Cochineal is banned apparently and is not available to buy

It's not banned, per se. It's only the name that has changed. Ever since E-numbers were introduced to indicate food safety, cochineal has been alternatively known as 'E120'. That product is still freely available but it can no longer be called 'cochineal'; the new name for it is 'carminic acid' (or simply 'carmines').

Alongside curcumin (E100) and lutein (E161b), E120 continues to be a used in nearly all products branded as 'natural red food colouring'.

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