Tandoori Marinade
MAKES 2 CUPS
This marinade is fabulous on chicken and tofu. Simply rub all over your protein and allow to marinate overnight before grilling. Or, try it slathered over roasted cauliflower and broccoli. Activating the spices in oil and ghee is the secret to unlocking the best flavor.
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