Tandoori Marinade
The yogurt in this traditional Indian mixture tenderizes what you’re marinating. Try grilling the meat or fish to add a smoky flavor.
Recipe information
Yield
makes 2 cups, enough for 2 to 2 1/2 pounds meat or fish
Ingredients
1 cup plain yogurt
1 onion, coarsely chopped
1/4 cup loosely packed fresh cilantro, coarsely chopped
Zest of 1 lime
4 garlic cloves, coarsely chopped
2 to 3 tablespoons freshly grated ginger
2 tablespoons coarsely chopped fresh mint
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Preparation
Step 1
Whisk together the ingredients in a nonreactive bowl. Arrange the meat in a shallow nonreactive dish or resealable plastic bag. Cover with the marinade; rub gently into the meat. Cover; refrigerate for the length of time specified on page 625, Sauces, Dips, and More, turning meat occasionally.
Step 2
Before cooking, remove the meat from the refrigerator and let it come to a cool room temperature. Cook as desired, basting occasionally with marinade during the first half of cooking.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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