Tandoori Marinade
MAKES 2 CUPS
Ingredients
- Kosher salt (to taste)
- 2 cups whole-milk plain yogurt
- 1 tablespoon white wine vinegar
- 1 tablespoon ground coriander
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 2 tablespoons ground dried red chilies (see Cook's Tip)
- 1 tablespoon ginger root (grated, peeled)
- 3 cloves garlic (minced)
- 2 tablespoons ghee
- 2 tablespoons vegetable oil
Directions
- In a small saucepan, heat oil and ghee. Add garlic, ginger, and spices. Cook 2 to 3 minutes on medium heat until fragrant and toasty.
- Cool to room temperature. Whisk in vinegar. At this point, the marinade may be stored. See Cook's Tip.
- Whisk in yogurt. Season with salt, to taste.
- Store in fridge up to 4 days.
- Cook's Tip
- Kashmiri chili powder is ideal for this recipe due to its vibrant red color. However, any ground red chili powder will work, such as ancho or hatch.
- Make ahead by combining all but the yogurt and salt. Store in fridge up to a month and resume with step 3 when ready to use.
Nutrition
- Calories: 90
- Fat: 0.0 g
- Saturated Fat: 4.0 g
- Trans Fat: 0.0 g
- Cholesterol: 15.0 mg
- Sodium: 30.0 mg
- Carbohydrates: 4.0 g
- Fiber: 1.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 2.0 g