INDIAN YOGURT MARINADE

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Indian Yogurt Marinade image

This recipe for Indian yogurt marinade, adapted from "Martha Stewart's Cooking School," is used to make Pan-Fried Chicken Breasts.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Indian-Inspired Recipes

Yield Makes enough for 1 pound of meat

Number Of Ingredients 10

1 tablespoon plus 1 teaspoon coriander seeds
1 teaspoon fennel seeds
2 teaspoons mustard seeds
2 green cardamom pods
6 cloves garlic, coarsely chopped
2 teaspoons coarse salt
Zest and juice of 2 limes
4 small chiles, coarsely chopped
1 medium onion, coarsely chopped
1/2 cup plain yogurt

Steps:

  • Toast coriander seeds, fennel seeds, mustard seeds, and cardamom pods in a dry skillet over medium heat until they darken slightly and become fragrant, about 1 1/2 minutes. Grind to a fine powder in a spice grinder (or clean coffee grinder).
  • Transfer to a blender, along with garlic, salt, lime zest and juice, chiles, onion, and yogurt. Blend to form a smooth paste.
  • Transfer to a nonreactive dish. Refrigerate until ready to use, up to 3 days.

*** Explore more Indian Yogurt Marinade Recipes »

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