Indian Yogurt Marinade

Pan-Fried Chicken Breasts with Indian Yogurt Marinade
1 pound of meat

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


  • 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

  • ½ 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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