Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Tandoori Marinade for Chicken Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 17 mins Total Time: 20 mins Yield: 1 cup Luscious whole-milk yogurt adds an unexpected tart note to a fiery Indian marinade of cumin, cardamom, and cayenne pepper. Use this marinade to make Tandoori Fried Chicken. Ingredients 1 ½ teaspoons whole cumin seeds 1 ½ teaspoons whole coriander seeds 5 cardamom pods, lightly crushed 3 whole cloves 1 cup plain whole-milk yogurt 2 tablespoons fresh lime juice 1 tablespoon minced ginger (from a 1-inch piece) 1 tablespoon minced garlic Coarse salt ¼ teaspoon ground turmeric ¼ teaspoon cayenne pepper Directions Toast spices in a small skillet over medium-high until very fragrant, about 3 minutes. Transfer to a spice grinder; finely grind. Mix with yogurt, lime juice, ginger, garlic, 2 teaspoons salt, turmeric, and cayenne. Rate it Print