Ingredients
Chicken 6 pieces
Ground Coriander 2 tsp.
Masala (Tandoori paste is available) 2 tsp
Red pepper powder to taste
Garlic powder Dash/pinch
Salt to taste
Ground jeera 1 tsp.
Soy sauce or Yogurt (needed only if tandoori masala is used)
Directions
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.
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 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 Tandoori Chicken 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 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 overcooked.
Cook the chicken until it starts turning brown. and the cuts you made start “expanding.”