*  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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