Food & Cooking Recipes Recipes by Region Indian-Inspired Recipes Indian Yogurt Marinade 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 September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 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. Ingredients 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 Directions 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). 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. Rate it Print