During the pandemic, when we were under lockdown, I learned new recipes to cook our meals to pass the time. I also accumulated a lot of spices to experiment with. When there were no more lockdowns after the pandemic, I cooked less as we went out more often to eat.
Recently, I decided to make Tandoori Chicken with the spices in my pantry instead of using a Tandoori ready-mix. I have most of the ingredients required, and it was effortless, but I did not realize I ran out of chili powder. So, I improvised and ground some dry chili as a replacement.
It did not quite work out, as my effort resulted in a Spiced Chicken instead of a Tandoori Chicken. Taste-wise, it was good, albeit a tad spicy, but the color was off, brown instead of red. It was the chili powder that made all the difference.
Apparently, Kashmiri chili powder is preferred because it gives the red color without the spicy taste. I managed to buy a box online, and I can’t wait to try the recipe again with the correct chili powder!
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