Side Pannel
Tandoori Marinade
Ingredients List
- 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
Directions
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.
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.
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