Tandori marinade

1 servings

Ingredients

Quantity Ingredient
1 each FRESH GINGER ROOT,1\" PIECE
3 teaspoons GARLIC POWDER
1 each JALAPENO PEPPER
2 cups PLAIN YOGURT
¼ cup LEMON JUICE
2 eaches BAY LEAVES, CRUMBLED
2 tablespoons PAPRIKA
1 teaspoon GROUND CUMIN
1 teaspoon GROUND CORIANDER
1 teaspoon GROUND CINNAMON
1 teaspoon TURMERIC
½ teaspoon BLACK PEPPER
¼ teaspoon GROUND CARDOMOM
1 dash CLOVES, GROUND
1½ teaspoon SALT

Directions

PEEL AND MINCE THE GINGER ROOT. SPLIT, SEED AND MINCE THE JALAPENO PEPPER.

PLACE GINGER, GARLIC AND JALAPENO PEPPER IN A BOWL. WHISK IN YOGURT, LEMON JUICE, BAY LEAVES, PAPRIKA, CUMIN, CORIANDER, CINNAMON, TURMERIC, BLACK PEPPER, CARDAMOM AND CLOVES. SEASON TO TASTE WITH SALT. MAKES ENOUGH MARINADE TO DO ABOUT 2 LBS. OF MEAT. (LAMB, CHICKEN, SHRIMP)

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