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Curry Marinade

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.

Indian Curry Yogurt Marinade

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 (try these Indian-Inspired Lamb Kebabs), 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.

Woman grinding pepper into a bowl with yogurt and seasonings.

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.  

Meat kebabs on a wooden board.

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.)

Whisk in a glass bowl of yogurt and seasonings.

Add the curry powder and paprika.

Bowl of yogurt, spices, and chopped produce with a whisk.

Add the lemon juice.

Woman pouring lemon juice into a glass bowl with yogurt and seasonings.

Whisk or shake to combine well.

Whisk in a bowl of Indian Curry Yogurt Marinade ingredients.

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.

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Indian Curry Yogurt Marinade

5 from 1 vote
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 8 Servings
Great on lamb, chicken, and salmon. The yogurt acts as a tenderizer for the meat and a cooling counterpoint.

Ingredients 

  • 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

Instructions 

  • 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.

Notes

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.

Nutrition

Calories: 27kcal, Carbohydrates: 3g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 306mg, Potassium: 74mg, Fiber: 1g, Sugar: 2g, Vitamin A: 30IU, Vitamin C: 2mg, Calcium: 45mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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