INGREDIENTS:

6 Pcs Chicken — skinned
2 teaspoons Ground Coriander
2 teaspoons Tandoori Chicken Powder
Red Pepper Powder — to taste
1 dash Garlic Powder
Salt — to taste
1 teaspoon Ground Jeera
Soy Sauce (or Yogurt)

DIRECTIONS:

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”.

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 are: Teriyaki (my Japaani-tandoori), Oriental sauce (my supermarket-tandoori).

This recipe for Tandoori Chicken serves/makes 3.

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