Tandoori marinade
Instructions:
- The yogurt in this traditional Indian mixture tenderizes
what you’re marinating. Try grilling the
meat or fish to add a smoky flavor.
- 1 cup plain yogurt
- 1 onion, coarsely chopped
- 1/4 cup loosely packed fresh cilantro, coarsely chopped
- Zest of 1 lime
- 4 garlic cloves, coarsely chopped
- 2 to 3 tablespoons freshly grated ginger
- 2 tablespoons coarsely chopped fresh mint
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 3 tablespoons olive oil
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- Whisk together the ingredients in a nonreactive bowl. Arrange the meat in a shallow nonreactive dish or resealable plastic bag. Cover with the marinade; rub gently into the meat. Cover; refrigerate for the length of time specified on page 625, turning meat occasionally.
- Before cooking, remove the meat from the refrigerator and let it come to a cool room temperature. Cook as desired, basting occasionally with marinade during the first half of cooking.