"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Tandoori Chicken Marinade, by Natasha Rechlin, is from The vonNiessen Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large onion, chopped 1 2-3” ginger, thinly sliced 2-3 Tbsp Tandoori paste 2 L buttermilk ¼ pkg Meat masala 1 cup ketchup 1-1 ½ cup yogurt 1/3 pkg of kasoori methi 1-3 Tbsp of pepper 1-2 Tbsp of garlic powder 1-2 tsp seasoning salt 2-3 Tbsp garam masala 3-4 tsp of hot sauce 3-4 Tbsp chili powder 1-2 Tbsp onion powder 2-3 Tbsp jeera 1 bunch cilantro chopped or torn 1/3 bottle or pkg Tandoori masala 1-1 ½ cups BBQ Sauce (Kraft-garlic) 10 cloves garlic, smashed/minced
Put all ingredients in a jar and shake. Put chicken in zip lock bag, add marinade and freeze. Makes lots of marinade. Lots of ingredients, but great for a BBQ or to freeze a big bunch of chicken to use in small batches later.
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