Tandoori Marinade

Recipe: Tandoori Marinade


  • 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


  1. n 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.
  2. 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.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Indian (Northern)

My rating: 4 stars:  ★★★★☆ 1 review(s)