Indian flavored chicken


* Exported from MasterCook *

Tandoori Chicken

Recipe By :Somesh Rao
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Indian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Pcs Chicken -- skinned
2 Tsps Ground Coriander
2 Tsps Tandoori Chicken Powder
Red Pepper Powder -- to taste
1 Dash Garlic Powder
Salt -- to taste
1 Tsp Ground Jeera
Soy Sauce (or Yogurt)

Take the chicken and make *deep* cuts in it (so that the masalas seep 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 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 till it starts turning brown. and the cuts you made start
"expanding".

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Per Serving (excluding unknown items): 19296 Calories; 1400g Fat (66.9%
calories from fat); 1548g Protein; 10g Carbohydrate; trace Dietary Fiber;
8149mg Cholesterol; 6249mg Sodium. Exchanges: 0 Grain(Starch); 217 1/2 Lean
Meat; 145 Fat.

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



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