Tandoori Marinade Recipe

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:

1. 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.
2. Cool to room temperature. Whisk in vinegar. At this point, the marinade may be stored. See Cook’s Tip.
3. Whisk in yogurt. Season with salt, to taste.
4. Store in fridge up to 4 days.
5. Cook’s Tip
6. 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.
7. 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.