Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

The Martha Stewart Show, November Fall 2008, The Martha Stewart Show, Episode 4033

Gallery

Recipe Summary test

Yield:
Makes enough for 1 pound of meat
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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

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

Advertisement

Reviews