mendel's chicken

I usually do boneless white meat - 1 inch cubes are good.  The more meat that's exposed the more the marinade will be effective.  One small tub of sour cream is probably good enough for 1 lb. It's a decent amount of spices - but it's really about feel and taste - again, it should be VERY well seasoned - too much when you taste it alone.  Make sure you do all tasting of the marinade BEFORE you add raw chicken.  Once you add the raw chicken, there's no going back.

Spices would be chicken masala and/or tandoori masala - you'll probably have to get that at an Indian food supply store- and cumin (about 50/50 split) don't forget plenty of SALT to bring all the flavors together - also helps to break down/tenderize the meat. The marinade should taste OVER-seasoned.  It won't be once you cook it, I promise. Cover and marinade at least 3 days.  5 is preferred. Then you can bake it, fry it, grill it, whatever you want!