Tandoori Chicken is like the Asian version of Roasted Chicken. Originated from the Indian subcontinent, this dish is popular among the Southeast Asia countries. What makes them different from the Western version is the marination and cooking method. Tandoori chicken is first marinated with yogurt and spices mixture tandoori masala before being roasted traditionally in a tandoor, a type of cylindrical clay oven. To form the fiery red colour on the chicken, cayenne pepper, red chili powder or Kashmiri red chili powder is used in the marination. However, nowadays people simply add a little bit of red colouring to enhance the red hues. If you are around Subang Jaya and crave for some red chicken meat, this list is made for you.
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Meanwhile, at a quiet Indian restaurant in Sunway Pyramid called Mantra Indian Cuisine, a big plate of fiery red chicken meat can make you go wobbly with happiness. The dish is called Tandoori Chicken, and it is the most eye-opening item to come out of the tandoor. Juicy despite its black streaks of char, the tandoori chicken at Mantra Indian Cuisine has a subtle heat and spice but does not have the quarter-inch of candy-red flesh that indicates the presence of food colouring. After tasting it, you will think of the restaurants where you had been served poor facsimiles of the dish and wanted to demand refunds from all of them.More info
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