Tandori marinade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | FRESH GINGER ROOT,1\" PIECE |
| 3 | teaspoons | GARLIC POWDER |
| 1 | each | JALAPENO PEPPER |
| 2 | cups | PLAIN YOGURT |
| ¼ | cup | LEMON JUICE |
| 2 | eaches | BAY LEAVES, CRUMBLED |
| 2 | tablespoons | PAPRIKA |
| 1 | teaspoon | GROUND CUMIN |
| 1 | teaspoon | GROUND CORIANDER |
| 1 | teaspoon | GROUND CINNAMON |
| 1 | teaspoon | TURMERIC |
| ½ | teaspoon | BLACK PEPPER |
| ¼ | teaspoon | GROUND CARDOMOM |
| 1 | dash | CLOVES, GROUND |
| 1½ | teaspoon | SALT |
Directions
PEEL AND MINCE THE GINGER ROOT. SPLIT, SEED AND MINCE THE JALAPENO PEPPER.
PLACE GINGER, GARLIC AND JALAPENO PEPPER IN A BOWL. WHISK IN YOGURT, LEMON JUICE, BAY LEAVES, PAPRIKA, CUMIN, CORIANDER, CINNAMON, TURMERIC, BLACK PEPPER, CARDAMOM AND CLOVES. SEASON TO TASTE WITH SALT. MAKES ENOUGH MARINADE TO DO ABOUT 2 LBS. OF MEAT. (LAMB, CHICKEN, SHRIMP)