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Tandoori Marinade

The yogurt in this traditional Indian mixture tenderizes what you're marinating. Try grilling the meat or fish to add a smoky flavor.

  • Yield: Makes 2 cups, enough for 2 to 2 1/2 pounds of meat or fish

Source: Martha Stewart Living, July 2003


  • 1 cup plain yogurt
  • 1 onion, coarsely chopped
  • 1/4 cup loosely packed fresh cilantro, coarsely chopped
  • Zest of 1 lime
  • 4 garlic cloves, coarsely chopped
  • 2 to 3 tablespoons freshly grated ginger
  • 2 tablespoons coarsely chopped fresh mint
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper


  1. Whisk together ingredients in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Cover with marinade; rub gently into meat. Cover; refrigerate for length of time specified below, turning meat occasionally.

  2. Before cooking, remove meat from refrigerator and let it come to a cool room temperature. Cook as desired, basting occasionally with marinade during the first half of cooking.

Cook's Notes

Marinating times:

•Shellfish: 20 minutes
•Cheese, tofu, and vegetables: 30 minutes
•Thin and flaky fish fillets: 30 minutes
•Thick and fatty fish fillets: 1 hour
•Beef, chicken, game, lamb, and pork: 6 to 24 hours

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