:: Ingredients for Tandoori Chicken
6 pieces Thawed chicken, skinned
2 tspGround Coriander
2 tspMasala (Tandoori paste is available)
to taste Red pepper powder
DashGarlic powder
to taste Salt
1 tspGround jeera
Soy sauce (or yogurt)
(needed only if tandoori masala is used)
:: How to make Tandoori Chicken
If you are using the ready made tandoori paste then life
is a lot
easier. Replace all occurences of masala and soy sauce (or
yogurt) with
the tandoori paste.
Take the chicken and make *deep* cuts in it (so that the
Masalas seeps
in quickly). If you are using soy sauce as the base, put
some on the
chicken pieces and let it seep in the cuts.
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.
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 a 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).
Cook the chicken until it starts turning brown. and the
cuts you made
start "expanding."
:: Tandoori Chicken Cooking Videos
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