how to cook or make -Tandoori Chicken

2-3 Servings
Quantity Ingredient
6 pieces Thawed chicken, skinned
2 tsp Ground Coriander
2 tsp Masala (Tandoori paste is available)
to taste Red pepper powder
Dash Garlic powder
to taste Salt
1 tsp Ground jeera
Soy sauce (or yogurt)
(needed only if tandoori masala is used)
Method
1. 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.
2. Take the chicken and make *deep* cuts in it (so that the Masalas seeps
in quickly).
3. If you are using soy sauce as the base, put some on the chicken pieces
and let it seep in the cuts.
4. 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.
5. 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 rst and then rub the stu 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).
6. 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 pre-
vious experiences of my own are: Teriyaki (my Japaani-tandoori), Oriental
sauce (my supermarket-tandoori).