Rose Levy Bernbaum’S Tandoori Marinade

This classic tandoori marinade brings the bold, aromatic flavors of an Indian restaurant directly to your kitchen. By blending creamy plain yogurt with fresh garlic, ginger, and a robust mix of spices like cumin, coriander, and cayenne, you create a tenderizing sauce that penetrates meat or tofu deeply. The acidity from the lemon and lime juice balances the richness of the yogurt, while the turmeric provides that signature golden hue. Perfect for chicken, lamb, or vegetables, this marinade requires minimal effort but yields spectacular results. Simply mix, coat your protein, and let it rest to develop complex flavors before grilling or baking. It is an essential staple for anyone looking to elevate their weeknight dinners with exotic, well-seasoned taste.

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 1

Calories: 168.3

Dietary: Gluten-free, Vegetarian

Description

This classic tandoori marinade brings the bold, aromatic flavors of an Indian restaurant directly to your kitchen. By blending creamy plain yogurt with fresh garlic, ginger, and a robust mix of spices like cumin, coriander, and cayenne, you create a tenderizing sauce that penetrates meat or tofu deeply. The acidity from the lemon and lime juice balances the richness of the yogurt, while the turmeric provides that signature golden hue. Perfect for chicken, lamb, or vegetables, this marinade requires minimal effort but yields spectacular results. Simply mix, coat your protein, and let it rest to develop complex flavors before grilling or baking. It is an essential staple for anyone looking to elevate their weeknight dinners with exotic, well-seasoned taste.

Ingredients

2 teaspoon Lemon juice
2 teaspoon Lime juice
2 teaspoon Salt
1/2 cup Plain yogurt
2 Medium Garlic cloves; qtrd.
1 teaspoon Ginger root; minced
1/2 teaspoon Cumin seeds
1/2 teaspoon Coriander; ground
1/4 teaspoon Turmeric
1/2 teaspoon Cayenne pepper
1/4 teaspoon Freshly ground pepper
1/8 teaspoon Ground cinnamon
1 pn Ground cloves

Directions

1
Combine plain yogurt, garlic, ginger, lemon juice, lime juice, salt, cumin seeds, coriander, turmeric, cayenne pepper, black pepper, cinnamon, and cloves in a food processor.
2
Process the mixture until completely smooth and well-blended.
3
Transfer the marinade to a bowl or container and refrigerate until ready to use.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 168.3kcal

% Daily Value *
Total Fat 4.8g8%
Saturated Fat 1.6g8%
Cholesterol 23.3mg8%
Sodium 9790.2mg408%
Total Carbohydrate 23.1g8%
Dietary Fiber 2.0g8%
Sugars 2.1g
Protein 10.5g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Yield: Makes about 3/4 cup of marinade.

Usage: Toss your choice of chicken, lamb, or firm vegetables in the marinade. For best results, marinate for at least 2 hours or overnight in the refrigerator to allow the flavors to penetrate.

Substitution: If you do not have a food processor, you can mash the garlic and ginger into a paste with the salt and whisk vigorously with the yogurt and spices in a bowl.

Storage: Store leftover marinade in an airtight container in the refrigerator for up to 3 days.

Keywords: tandoori, marinade, yogurt, indian, spices, cumin, coriander, garlic, ginger, turmeric, cayenne, chicken, vegetarian, grilling, lemon, lime, flavorful, easy, homemade, sauce

Read it online: https://www.chefs-mate.com/recipe/rose-levy-bernbaums-tandoori-marinade/