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

Martha Stewart Living, July 2003


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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