Ingredients
- 6 pieces Thawed chicken, skinned
- 2 tsp Ground Coriander
- 2 tsp Masala (Tandoori paste is available)
- Red pepper powder to taste
- 1/2 tbs Garlic powder
- Salt to taste
- 1 tsp Ground jeera
- Soy sauce (or yoghurt) (needed only if tandoori masala is used)
Procedure
- If you are using the ready-made tandoori paste, then life is a lot easier.
- Replace all occurrences of masala and soy sauce(or yoghurt) 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 Masala as a mixture or one at a time.
- The idea is to let the Masala seep in the cuts with the soy sauce.
- You can leave it for a little while to seep in.
- If you are using yoghurt, you’ll get a more authentic taste since the original TC is after all marinated in it.
- In this case, mix the Masala in the yoghurt rst and then rub the stu into the chicken cuts as before.
- The yoghurt 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.
- Cook the chicken until it starts turning brown.
0 Comments