Tandoori Chicken
indian flavored chicken 
 
 
* exported from mastercook * 
 
 
recipe by :somesh rao 
serving size : 0 preparation time :0:00 
categories : chicken indian 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
6   pcs chicken -- skinned
2 tsp  ground coriander
2 tsp  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". 
 
- - - - - - - - - - - - - - - - - - - 
 
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). 
 
 
 
-- 
(ID: 4404) Mirror: rec.food.recipes: Wed, Dec 15, 2004


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