Tandoori marinade
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Tandoori marinade
  Indian    Sauces    Marinades  
Last updated 6/12/2012 1:26:10 AM. Recipe ID 60463. Report a problem with this recipe.
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      Title: Tandoori marinade
 Categories: Indian, Sauces
      Yield: 1 Servings
 
           Stephen Ceideburg
      2 c  Nonfat yogurt
    1/4 c  Fresh lemon juice
  1 1/2 tb Minced peeled ginger root
      3    Cloves garlic, minced
      2    Jalapeno or other hot
           -chilies, seeded and minced
      2    Bay leaves
      2 ts Paprika
  1 1/2 ts Ground cumin
  1 1/2 ts Ground coriander
      1 ts Turmeric
      1 ts Salt
    1/2 ts Freshly ground black pepper
    1/8 ts 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 1 3/4 cups.
  
  From an article by Steven Raichlen in The San Mateo Times, 5/25/93.
 




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Recipe ID 60463 (Apr 03, 2005)

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