[CambuiAl]

I remember lots of issues about the red food colouring used in Chicken Tandori in London. There were fairly regular scandals involving low-quality chicken dipped in flavouring and colouring and basically just grilled - the red was damn-near toxic and stained everything it came into contact with. My childhood memories from the late 70's and early 80's of Tandoori take-aways (a family treat) where of brightly coloured chicken chunks - delicous, but staining teeth, mouth and just about everything else! As time went by, and the British consumer became more discerning, those bright-reds seemed to be less common. From Wikepedia it says:
Cayenne pepper, red chili powder or kashmiri red chili powder is used to give it a fiery red hue in the original version. A higher amount of turmeric produces an orange color. In milder versions, both red and yellow food coloring could sometimes be used to achieve bright colors, however turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder

If it tastes to your liking - forget the colour. Yours looked good!!