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Tandoori Marinade

Tandoori Marinade
Main Ingredient: Lamb and Mutton Chicken Cheese

Course: Sauces and dressings

Cuisine: Indian

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Tandoori Marinade ingredients

  • Stephen Ceideburg
  • 2 c nonfat yogurt
  • 1⁄4 c Fresh lemon juice
  • 1 1⁄2 T Minced peeled ginger root
  • 3 Cloves garlic, minced
  • 2 Jalapeno or other hot chilies, seeded and minced
  • 2 Bay leaves
  • 2 t Paprika
  • 1 1⁄2 t Ground cumin
  • 1 1⁄2 t Ground coriander
  • 1 t Turmeric
  • 1 t Salt
  • 1⁄2 t Freshly ground black pepper
  • 1⁄8 t Ground cardamom

Cooking Tandoori Marinade

1. 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.
2. Use this marinade with poultry, lamb or seafood Drain yogurt in a cheesecloth lined colander in the refrig- erator for 2 hours.
3. Reserve the liquid for another use (baking or sauces).
4. Place the drained yogurt in a bowl and stir in the remaining ingredients.
5. Discard bay leaves before cooking.
6. Makes 1 3/4 cups.
7. From an article by Steven Raichlen in The San Mateo Times, 5/25/93.


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