This marinade was part of a recipe for 6 baked chicken thighs, printed in the October, 2009 issue of Family Circle Magazine.
If you're cooking more meat than that, you might need to double the recipe, or more.
The first time I made it I didn't have garam marsala, so I used more cumin, a dash of hot sauce and a bit of ground cinnamon instead.
Tandoori Marinade
Whisk together in a bowl:
6 oz. plain yogurt
juice of 1 lemon
1 tbsp. chopped garlic
2 tsp garam marsala (Indian spice mixture)
2 tsp paprika
1 tsp cumin
1 tsp ground ginger
3/4 tsp salt
Mix it up the marinade, place meat in a glass dish and spoon half of marinade on top.
Turn meat over and pour on the rest of the marinade to coat.
Cover and refrigerate 4 hours.
Bake or BBQ meat as usual.
