I am a a card-carrying member of the church of marinades. Having a few marinades in the fridge means that dinner will happen, by god, oh yes, it will.
Here’s how it works: make a marinade. In the next few days you’ll pick up (or defrost some meat or fish). In the morning, put your protein into the marinade, turn to coat well, tuck in fridge. Come home at the end of the day, heat up a pan, preheat the oven, fire up the grill. And shortly you’ll be tucking to a truly delicious meal.
Yogurt in Marinades
This yogurt based marinade is great on lamb, chicken, and salmon, in particular. The yogurt acts as a tenderizer for the meat, and provides a rich, cooling counterpoint to the rich spices. It also adds richness; I am a fan of greek yogurt in marinades, and I almost always go for fuller fat than not. You can choose between nonfat, 1 or % or a whole milk yogurt which can reach up to 10%, and is lovely and full flavored.
Why does yogurt act as a tenderizer? It’s the lactic acid and the bacteria, which help break down proteins. Buttermilk works along these same lines (which is why so many good cooks marinate chicken in buttermilk before frying).
How Long to Marinate in Indian Curry Yogurt Marinade
Larger cuts of lamb and chicken should marinate from 8 to 12 hours in the fridge, salmon can use between 1 and 2 hours. Then, grill or broil. Also think kebabs; cubed meat can be marinated for 4 to 8 hours.
How to Make Indian Curry Yogurt Marinade
Put the yogurt, onion, garlic, and cilantro in a medium bowl or a large jar with a lid. (Cilantro haters should feel free to use parsley.)
Add the curry powder and paprika.
Add the lemon juice.
Whisk or shake to combine well.
This Indian Curry Yogurt Marinade is great on lamb, chicken, and salmon. The yogurt acts as a tenderizer for the meat and a cooling counterpoint.Tweet This
Other Great Marinade Recipes:
- Jamaican Jerk-Style Marinade
- Spicy Sesame Asian Marinade
- Dijon, Garlic, and Lemon Marinade
- Ginger, Mint, and Lime Marinade
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Indian Curry Yogurt Marinade
- 1 cup plain whole-milk yogurt preferably Greek
- ½ cup minced onion (red or yellow)
- 2 garlic cloves finely minced
- 2 teaspoons chopped fresh cilantro
- 2 tablespoons fresh lemon juice
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- Put the yogurt, onion, garlic, cilantro, lemon juice, curry powder, cumin, salt and pepper in a medium bowl or a large jar with a lid. Whisk or shake to combine well.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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