Title: Tandori Marinade
Categories: Sauce Marinade
Yield: 1 Servings
| 1 | | FRESH GINGER ROOT,1" PIECE |
| 3 | ts | GARLIC POWDER |
| 1 | | JALAPENO PEPPER |
| 2 | c | PLAIN YOGURT |
| 1/4 | c | LEMON JUICE |
| 2 | | BAY LEAVES, CRUMBLED |
| 2 | tb | PAPRIKA |
| 1 | ts | GROUND CUMIN |
| 1 | ts | GROUND CORIANDER |
| 1 | ts | GROUND CINNAMON |
| 1 | ts | TURMERIC |
| 1/2 | ts | BLACK PEPPER |
| 1/4 | ts | GROUND CARDOMOM |
| 1 | ds | CLOVES, GROUND |
| 1 1/2 | ts | SALT |
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)