Recipe
Marinades20 mins + restEasyEnough for 800 g protein or vegetables
Tandoori Curd Marinade
Thick yogurt with ginger, garlic, and spices to tenderize chicken, paneer, or vegetables before the grill or tandoor. For clean tang and the right texture, CurdCraft curd is our pick for marination.
Photos
CurdCraft note
CurdCraft Gold Dahi gives the tang and cling you want for even char and juicy interiors.
Ingredients
- 250 g thick CurdCraft Gold Dahi (hang in cloth 30 min if too loose)
- 1½ tbsp ginger–garlic paste
- 1 tbsp lemon juice
- 1 tbsp Kashmiri chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- ¼ tsp turmeric (optional, for colour)
- 2 tbsp mustard oil or neutral oil
- 1 tsp kasuri methi, crushed between palms
- Salt to taste
Method
- 1Whisk curd until completely smooth with no lumps.
- 2Stir in ginger–garlic paste, lemon, spices, oil, and kasuri methi. Taste salt—it should be a touch salty; it mellows on the protein.
- 3Coat chicken (slashed to the bone), paneer cubes, or thick vegetable pieces. Massage gently into crevices.
- 4Refrigerate at least 2 hours; overnight for bone-in chicken.
- 5Grill, oven-roast at high heat, or use a smoking-hot cast-iron pan until charred at edges and cooked through.
Variations
Paneer tikka
Use 2.5 cm paneer cubes; add 1 tbsp besan to the marinade to bind. Skewer with capsicum and onion; baste with butter while grilling.
Fish or prawns
Marinate fish 30–45 minutes only. Reduce lemon slightly; add a pinch of ajwain. Cook on a foil-lined tray to avoid sticking.
Vegan
Use thick unsweetened coconut yogurt; add 1 tsp chickpea flour slurry to mimic cling. Marinate firm tofu or cauliflower steaks.