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Tandoori Marinade

Source of Recipe

Fire & Spice


Recipe Introduction

Makes about 3/4 cup

List of Ingredients

2 teaspoons grated fresh ginger
4 large cloves garlic, crushed
1/3 teaspoon hot chili sauce or powder
1/4 teaspoon ground tumeric
1 teaspoon sweet paprika
1 teaspoon garam marsala
3 teaspoons mild curry paste or powder
1/2 teaspoon salt
3 to 4 tablespoons plain yogurt
1 tablespoon fresh lemon juice
1 tablespoon vegetable oil
2 teaspoon finely minced cilantro (fresh coriander) leaves, optional
Pinch of tandoori food coloring or a few drops of orange/red natural food dye


Recipe

1. Place grated ginger in a piece of clean cloth, and squeeze the juice into a bowl. Add the garlic, spices, curry paste or powder and salt and mix thoroughly, then beat in the yogurt, lemon juice and vegetable oil to make a thick emulsion. Add the cilantro leaves, if desired, and as much food coloring or food dye as needed to color the marinade a bright, orange/red. This marinade cannot be stored and must be used on the day it is made.
2. To use, place the meat in a shallow dish, spread the marinade evely over top, then cover with plastic wrap and refigerate for at least 3 hours. Turn the meat every twenty minutes, to ensure coverage.