Tandoori Marinade

• 2 cups nonfat yogurt
• 1 cup fresh lemon juice
• ginger root tablespoon Minced peeled
• 3 cloves garlic minced
• 2 jalapeno chilies seeded and minced
• 2 bay leaves
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cardamom

1. In India, meat that has been marinated in a mixture of yogurt and spices is roasted in a giant urn-shaped clay oven called a tandoor. Use this marinade with poultry, lamb or seafood
2. Drain yogurt in a cheesecloth lined colander in the refrig- erator for 2 hours. Reserve the liquid for another use (baking or sauces).
3. Place the drained yogurt in a bowl and stir in the remaining ingredients.

nonfat yogurt, lemon juice, ginger root, garlic, jalapeno chilies, bay leaves, paprika, ground cumin, ground coriander, turmeric, salt, freshly ground black pepper, ground cardamom

Taken from www.yummly.com/recipe/Tandoori-Marinade-1673871 (may not work)