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Tandoori Marinade

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Submitted by idot2k

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.

YIELD

1 3/4 cups

PREP

15 min

COOK

?

READY

2 hrs

Ingredients

2 473
CUPS ML YOGURT, NON-FAT
¼ 59
CUP ML LEMON JUICE
fresh
1 ½ 23
TABLESPOONS ML GINGER ROOT
peeled, minced
3 3
CLOVES CLOVES GARLIC
minced
2 2
EACH EACH JALAPEÑO PEPPER
or other hot chilies, seeded, minced *
2 2
EACH EACH BAY LEAVES *
2 1E+1
TEASPOONS ML PAPRIKA
1 ½ 7.5
TEASPOONS ML CUMIN
ground
1 ½ 7.5
TEASPOONS ML CORIANDER
ground
1 5
TEASPOON ML TURMERIC
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
freshly ground
0.6
TEASPOON ML CARDAMOM SEEDS
ground

Directions

Drain yogurt in a cheesecloth lined colander in the refrigerator 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 144 12% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 658mg 27%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 12% Vitamin C 18%
Calcium 20% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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