Tandoori Marinade
By: Anonymous
Published: Sunday, February 14, 2010 - 12:59am

Ingredients




2 cups Nonfat yogurt
cup Fresh lemon juice
tablespoon Minced peeled ginger root
3 Cloves garlic, minced
2 Jalapeno or other hot chilies, seeded and minced
2 Bay leaves
2 teaspoons Paprika
teaspoon Ground cumin
teaspoon Ground coriander
1 teaspoon Turmeric
1 teaspoon Salt
teaspoon Freshly ground black pepper
teaspoon Ground cardamom

Preparation

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. Use this marinade with poultry, lamb or seafood 2 Drain yogurt in a cheesecloth lined colander in the refrig- erator for 2 hours. Reserve the liquid for another use (baking or sauces). 3 Place the drained yogurt in a bowl and stir in the remaining ingredients. 4 Discard bay leaves before cooking. 5 Makes 1 3/4 cups.