Tandoori marinade

1 Servings

Ingredients

QuantityIngredient
Stephen Ceideburg
2cupsNonfat yogurt
¼cupFresh lemon juice
tablespoonMinced peeled ginger root
3Cloves garlic, minced
2Jalapeno or other hot chilies, seeded and minced
2Bay leaves
2teaspoonsPaprika
teaspoonGround cumin
teaspoonGround coriander
1teaspoonTurmeric
1teaspoonSalt
½teaspoonFreshly ground black pepper
teaspoonGround 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.