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Tandoori Marinade

Ingredients
 

1 stephen ceideburg
2 cup nonfat yogurt
1/4 cup fresh lemon juice
1 1/2 tbsp minced peeled ginger root
3 cloves garlic, minced
2 jalapeno or other hot chilies, seed, ed and mince
2 bay leaves
2 tsp paprika
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp turmeric
1 tsp salt
1/2 tsp freshly ground black pepper
1/8 tsp ground cardamom




 
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Preparation
 
In India, meat that has been marinated in a mixture of yogurt and
spices is roasted in a giant urn-shaped clay oven called a tandoor.
Use this marinade with poultry, lamb or seafood

Drain yogurt in a cheesecloth lined colander in the refrig- erator
for 2 hours. Reserve the liquid for another use (baking or sauces).

Place the drained yogurt in a bowl and stir in the remaining
ingredients. Discard bay leaves before cooking.

Makes 1 3/4 cups.

From an article by Steven Raichlen in The San Mateo Times, 5/25/93.

 

 
Servings: 1

 

 

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