Tandoori marinade

Yield: 1 Servings

Measure 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

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.

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