The author says, "Cooling with yogurt and warm with spices, this marinade helps keep foods such as chicken, lamb, fish, and vegetables moist during indirect grilling and rotisserie cooking at a medium temperature (tandoori marinade is not meant for high-heat grilling). Marinate food for up to 24 hours in the refrigerator before grilling. There is no need to baste, as tandoori food self-bastes."
Tandoori Marinade
1 cup plain yogurt (don't use reduced fat)
1/4 tsp. saffron threads
juice of 1/2 lemon
4 cloves garlic, minced
One 1" piece fresh ginger, grated
1 TB. finely chopped fresh cilantro
1 TB. vegetable oi
1 tsp. ground coriander
1 tsp. ground cumin
In a medium-size bowl, whisk the yogurt until smooth. Whisk in the saffron, then the remaining ingredients. Use the day you make it. Makes about 1 1/4 cup
Source: BBQ Queen's-Adler-2005
Tandoori Marinade
1 cup plain yogurt (don't use reduced fat)
1/4 tsp. saffron threads
juice of 1/2 lemon
4 cloves garlic, minced
One 1" piece fresh ginger, grated
1 TB. finely chopped fresh cilantro
1 TB. vegetable oi
1 tsp. ground coriander
1 tsp. ground cumin
In a medium-size bowl, whisk the yogurt until smooth. Whisk in the saffron, then the remaining ingredients. Use the day you make it. Makes about 1 1/4 cup
Source: BBQ Queen's-Adler-2005