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.
This Indian Curry Yogurt Marinade is great on lamb, great on chicken, great on salmon. The yogurt acts as a tenderizer for the meat, and provides a rich, cooling counterpoint to the rich spices.
Basmati rice is great with whatever you marinate in this. Lamb and chicken should marinate from 4 to 12 hours in the fridge, salmon for 1 hour, then grill or broil. Also think kebabs. Cilantro haters should feel free to use parsley.
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).
Other Great Marinade Recipes:
- Jamaican Jerk-Style Marinade
- Spicy Sesame Asian Marinade
- Dijon, Garlic, and Lemon Marinade
- Ginger, Mint, and Lime Marinade
Indian Curry Yogurt Marinade
- 1 cup plain whole-milk yogurt preferably Greek
- ½ cup minced onion
- 2 garlic cloves finely minced
- 2 teaspoons chopped fresh cilantro
- 1 tablespoon 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 salad shaker, bowl or a jar with a lid. Whisk or shake to combine well.
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