Tandoori Chicken - 4 Recipe - Cooking Index
Tandoori Chicken - 4 Recipe - Cooking Index
| 6 | Chicken - skinless | |
| 2 teaspoons | 10ml | Ground coriander |
| 2 teaspoons | 10ml | Garam masala |
| To taste red pepper powder | ||
| 1 | Garlic powder | |
| To taste salt | ||
| 1 teaspoon | 5ml | Ground jeera |
| 4 tablespoons | 60ml | Yogurt |
If you are using the ready made tandoori paste then life is a lot easier. Replace all occurrences 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."
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).
Source:
Ismail Merchant's Incian Cooking/Mrarchway
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