Ingredients:
6 pcs chicken, skinned
2 tsp Ground Coriander
2 tsp Tandoori chicken powder
to taste Red pepper powder
Dash garlic powder
to taste Salt
1 tsp Ground jeera
Soy sauce (or yogurt)
Method:
1-Take the chicken and make deep cuts in it (so that the
masalas seep in quickly).
2-If you are using soy sauce as the base, put some on
the chicken pieces and let it seep in the cuts.
3-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.
4- 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).
5. Bake at 350F till the chicken starts turning brown
and the cuts you made start "expanding".