Ingredients
- 3 garlic (cloves)
- 2 jalapeno
- 2 bay leaves
- 475 ml nonfat yogurt
- 60 ml lemon juice (fresh)
- 9 gr ginger root (minced peeled)
- 5 gr paprika
- 3 gr cumin (ground)
- 3 gr coriander (ground)
- 3 gr turmeric
- 3 gr salt
- 1 gr black pepper (freshly ground)
- 1 gr cardamom (ground)
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 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. Makes 1.75 cups. From an article by Steven Raichlen in The San Mateo Times, 0. 0.021505376344086.
