Defrosted some jalfrezi sauce tonight and blasted this quick and convenient marinade onto some chicken for 4 hours or so, it wuz real nice and would probably work equally well on anything else. Quite obviously you will not be able to make this exact marinade unless you use our butcher.


tandoorish marinade.

2 or 3 tbsp bright red tandoori spice mix from the butcher, whatever looks like the right amount for the amount of protein you have
2 balls preserved ginger, smashed or pressed through a garlic press
4 cloves garlic, crushed or pressed
juice of a lemon
1/2 cup yogurt

500g of some protein


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