Tandoori is basically marinated meat grilled over an open fire, in a tandoori grill or in a clay covered pot with an intensely hot and smoky fire to cook the meats. Traditionally an Indian dish and always made with a yogurt base, the tandoori style of cooking has spread throughout the world and is common in the Middle East except that the tandoori clay grill is not used; the marinated meat is simple put over hot, hot coals. Tandoori barbecue sauce is an amazing way to keep the meats moist because yogurt is an exceptional tenderizer due to the acids it contains. In this recipe we lean toward the Indian version of flavor but it is designed to put on any grill. Used as a marinade and mopping sauce, this recipe is excellent on chicken thighs, lamb and fish.

Makes 2 cups of sauce and takes about 10-15 minutes to prepare

INGREDIENTS

½ cup fresh mint, chopped
½ cup fresh cilantro, chopped
1 teaspoon cumin powder
½ teaspoon cardamom powder
½ teaspoon ground black pepper
1 tablespoon curry powder
3 cloves garlic, chopped
Juice and zest of 1 lime
1 cayenne chili pepper, sliced thin (without seeds for milder sauce)
1 cup plain yogurt

PREPARATION

Mix all ingredients in a medium mixing bowl until a smooth, even liquid sauce is formed. Marinate meats or fish and grill using. Then, use as a mopping sauce throughout the entire cooking process.