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Tandoori Marinade

 

tandoori marinade ingreds One of the joys of eating in an Indian restaurant is the meat that is cooked in a tandoor, a traditional clay oven . The traditional bright red marinade is easy to buy commercially for home use, but it is also super simple to make your own, packed full of flavour, without the lurid colour. I marinated some chicken sticks in this batch of marinade, but it is also delicious on lamb cutlets, prawns, paneer and fish.

2 teaspoon coriander seed

1 teaspoon cumin seed

1 small onion roughly chopped

3 cloves garlic

5cm piece root ginger, roughly chopped

1 cup natural yoghurt

Zest 1 lemon

3 tablespoons lemon juice

1 teaspoon paprika

½ teas crushed red chilli

2 teaspoon garam masala

Sea salt and pepper to taste

Heat a frypan over a medium heat and dry roast the coriander seed until well coloured. Set aside, then dry roast the cumin seed. Grind the roasted seed to a fine powder, then in the food processor blitz all the ingredients to a smooth paste, season with salt to taste. If you don’t have a processor, grate the onion, ginger, lemon zest and garlic then stir them into the yoghurt with the spices.

Marinate your meat for at least 8 hours before you cook it on the barbeque, grill or in the oven.

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

One comment on “Tandoori Marinade

  1. Pingback: Chinese Five Spice Mix | Please Pass the Recipe

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This entry was posted on November 2, 2012 by in FODMAP diet, Food, Gluten Free, Indian Food, Light Savoury Dishes, Main Meals, Marinades and tagged , , .
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