Tandoori Marinade

• 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

1. Whisk together the ingredients in a nonreactive bowl.
2. Arrange the meat in a shallow nonreactive dish or resealable plastic bag.
3. Cover with the marinade; rub gently into the meat.
4. Cover; refrigerate for the length of time specified on page 625, Sauces, Dips, and More, turning meat occasionally.
5. Before cooking, remove the meat from the refrigerator and let it come to a cool room temperature.
6. Cook as desired, basting occasionally with marinade during the first half of cooking.

plain yogurt, onion, fresh cilantro, lime, garlic, freshly grated ginger, fresh mint, ground cumin, garam masala, ground turmeric, ground nutmeg, ground cinnamon, cayenne pepper, olive oil, coarse salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/tandoori-marinade-393369 (may not work)