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GUIDE TO INGREDIENTS
Dash Garlic powder
to taste Salt
1
tsp Ground jeera
Soy sauce (or yogurt)
needed only if tandoori masala is used)
Method:
(
If you are using the ready made tandoori paste then life is a lot easier. Replace all occurrences 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 mixtureor one at a time. The idea is tolet the Masalas seep in the cuts
with the soy sauce. You can leave it for littlewhile to seep in.
If you are using yogurt, you'll get a more authentictaste since the originalTC is after all marinated
in it. Inthis case, mix theMasalas in the yogurt firstand then rub the stuff into the chicken cuts as
before. The yogurt tends to leave a considerableamount 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.
Cook the chicken until it startsturning brown. and the cuts you made start "expanding."
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