Tandoori Chicken

* Exported from MasterCook *

Tandoori Chicken

Recipe By : Somesh Rao/Bob b1744@aol
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Indian
Main Dishes Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pcs chicken, skinned
2 tsp Ground Coriander
2 tsp Tandoori chicken powder
to taste Red pepper powder
Dash garlic powder
to taste Salt
1 tsp Ground jeera
Soy sauce (or yogurt)

1. Take the chicken and make *deep* cuts in it (so that the masalas seep in
quickly). 2. If you are using soy sauce as the base, put some on the chicken
pieces and let it seep in the cuts. 3. Rub in the masalas as a mixture or one
at a time. The idea is to let
the masalas seep in the cuts with the soy sauce. You can leave it for little
while to seep in.
4. If you are using yogurt, you'll get a more authentic taste since the
original TC is after all marinated in it. In this case, mix the
masalas in the yogurt first and then rub the stuff into the chicken cuts as
before. The yogurt tends to leave considerable amount of water behind. DON'T
THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will
keep the pieces from getting dry if over-cooked. I have not faced the same
problem with the soy sauce version (of dry chicken). 5. Cook the chicken till
it starts turning brown.
and the cuts you made start "expanding".


Notes:
You may use any other interesting sauce as the base. Some previous
experiences of my own are: Teriyaki (my Japaani-tandoori), Oriental sauce (my
supermarket-tandoori).

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