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Indian Yogurt Marinade

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

  • Yield: Makes enough for 1 pound of meat
Indian Yogurt Marinade

Source: The Martha Stewart Show, November Fall 2008


  • 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


  1. 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).

  2. Transfer to a blender, along with garlic, salt, lime zest and juice, chiles, onion, and yogurt. Blend to form a smooth paste.

  3. Transfer to a nonreactive dish. Refrigerate until ready to use, up to 3 days.

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