This is my adaptation of traditional Indian tandoori recipes. Use this marinade on chicken or lamb cubes for skewers. This is quick and easy to make with a food processor.
1/2 onion, peeled and coarse chopped
2-3 cloves garlic, peeled and de-germed
1 1/4 inch long piece of ginger, peeled and chopped
3 tablespoons fresh lemon juice
1 teaspoon salt
1/2 jalapeno pepper, seeded, optional
1 tablespoon garam masala
1 teaspoon paprika (optional–this will give the marinade the typical red-orange “tandoori” color)
2 tablespoons of neutral flavored oil such as grapeseed or peanut
1 1/2 cups of plain, full fat yogurt
Place all ingredients except the garam masala, paprika, and yogurt, into the bowl of a food processor. Process until a smooth paste forms.
Add the garam masala and paprika, and process until well blended. Add the yogurt and process. Scrape down sides of bowl, and process with a few short pulses to thoroughly blend.
YIELD: Will be enough to serve four.
SOURCE: Chef Andrew Cohen