Tandoori marinade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 2 | cups | Nonfat yogurt |
| ¼ | cup | Fresh lemon juice |
| 1½ | tablespoon | Minced peeled ginger root |
| 3 | Cloves garlic, minced | |
| 2 | Jalapeno or other hot chilies, seeded and minced | |
| 2 | Bay leaves | |
| 2 | teaspoons | Paprika |
| 1½ | teaspoon | Ground cumin |
| 1½ | teaspoon | Ground coriander |
| 1 | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| ⅛ | teaspoon | Ground cardamom |
Directions
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 1¾ cups.
From an article by Steven Raichlen in The San Mateo Times, 5/25/93.