Zutaten für Tandoori Paste
- 1 tbsp salt
- 1 tsp cayenne pepper
- 2 tbsp coriander powder
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tsp dry mustard powder
- 1 tbsp ginger powder
- 1 tbsp turmeric powder
- 1 tsp fennel seeds
- 2 tbsp cumin powder
- 1 tbsp paprika
- 1 cup plain yogurt
- 2 tbsp lime juice
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Zubereitung von Tandoori Paste
- In a food processor, combine 1 tbsp salt, 1 tsp cayenne pepper, 2 tbsp coriander powder, 1 tbsp chili powder, 1 tbsp garlic powder, 1 tsp dry mustard powder, 1 tbsp ginger powder, 1 tbsp turmeric powder, 1 tsp fennel seeds, 2 tbsp cumin powder, and 1 tbsp paprika.
- Pulse until ingredients are evenly mixed.
- With the food processor running, slowly add 2 tbsp lime juice and 1 cup plain yogurt until a smooth paste forms.
- Transfer the paste to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld (longer is better!).
- Use as a marinade for at least 2 hours, or overnight for best results. Also excellent as a dry rub before cooking.
Nutrition Information (Approximate per serving)
Sodium
304 g
Sugar
86g
Fat
44g
Carbs
18g
