Tandoori-ish/Indianish Yogurt Marinade for Chicken

  • 1 cup yogurt
  • 3 tablespoons vegetable oil
  • 2 teaspoons crushed or minced fresh garlic
  • 2 teaspoons finely minced fresh ginger root
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground red pepper
  • 1 teaspoon Garam Masala
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • 1 tablespoon tamarind concentrate (2 tablespoons if you like) — I like Aeroplane  or Tamcon brand that comes in a jar

Marinate chicken pieces in a large ziplock bag or nonreactive dish for at least 4 to and up to 8 hours in refrigerator; longer than this will begin to overtenderize it.  Cook chicken by barbequing, grilling, baking, or sautéing.

Do not serve “used” marinade with cooked food.

Advertisements

Leave a comment

Filed under food, Main Course, Protein

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s