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Cooked by: Chef / Ethnicity: Indian cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: If you left out the yogurt, you'd have a reasonably dry marinade. Julie
also calls for using unseasoned meat tenderizer & lemon juice on the
chicken before the above marinade is applied. Hope all of this is of some
help.
Ingredients:
2 Cloves garlic
1 Tablespoon(s) Chopped fresh ginger root
1 Teaspoon(s) Ground roasted cumin seeds
1/2 Teaspoon(s) Ground cardamom
1/2 Teaspoon(s) Red pepper
1 Teaspoon(s) Tandoori coloring (or paprika)
1/3 Cup(s) Plain yogurt |
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