skinnymixer's Tandoori Marinade
Try this skinnymixer's Tandoori Marinade recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 2 tsp salt
- 2 whole cloves
- 1 tsp black peppercorns
- 1 tbsp smoked paprika
- 2 tsp ground turmeric
- 30 g olive oil
- 4 tsp ground cumin
- 4 green cardamom pods
- 300 g brown onions peeled, halved
- 60 g garlic peeled (about 12 cloves)
- 80 g fresh ginger sliced into coins
- 1 tbsp mild paprika
- 4 tsp ground coriander seeds
- 4 tsp garam masala (if you haven't got pepper free omit the peppercorns)
- 1-2 tsp cayenne pepper (depending on spice preference)
- 1 portion of tandoori paste
- 250 g greek yoghurt (i use jalna)
- 30 g fresh lemon juice
- 1 tsp honey (optional for sugar free)
- Carbohydrate 69.5399584473939 g
- Cholesterol 0 mg
- Fat 38.2826644965367 g
- Fiber 20.4547387007815 g
- Protein 10.2494067695424 g
- Saturated Fat 5.62417473005823 g
- Serving Size 1 1 recipe (794g)
- Sodium 74.2355342716722 mg
- Sugar 49.0852197466124 g
- Trans Fat 2.41453372685984 g
- Calories 597 calories
**Please Note: This recipe requires 24 hour marinating for best results**Add peppercorns, cardamom and cloves to mixer bowl. Insert simmering basket and mill for 10 sec/speed 9/MC on. Remove your simmering basket, ensuring to retain any milled spices in the bowl by tapping it gently.Add remaining paste ingredients and blend for 10 sec/speed 9/MC on. Scrape bowl down and repeat once.Portion out the paste into 4 x lots and freeze individually.Add all marinade ingredients to mixer bowl, combine for 5 sec/speed 3/MC on.
