Tandoori Marinade

Main Ingredient: Lamb and Mutton Chicken Cheese
Course: Sauces and dressings
Cuisine: Indian
Yield:

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.