Anti Inflammatory Tandoori-Style Yogurt Marinade for Chicken
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Learn more →Ingredients
4 servings
- 1 cup whole-milk plain yogurt
Ingredient noteFull-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount (~1/4 cup per serving) of yogurt here is likely fine. If you prefer to always avoid yogurt, please tap it and change its rating to Red.
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 2 tbsp neutral oil (such as avocado or canola oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 tbsp fresh lemon juice
- 4 garlic cloves, finely grated
- 1 tbsp fresh ginger, finely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 ½ tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp garam masala
- ½ tsp cayenne pepper
- 1 tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp ground cardamom (optional)
Instructions
- 1
In a large mixing bowl, whisk together the yogurt, oil, and lemon juice until smooth and uniform.
- 2
Add the grated garlic, grated ginger, cumin, coriander, smoked paprika, turmeric, garam masala, cayenne, salt, black pepper, and cardamom if using. Whisk until all spices are fully incorporated and the marinade is an even, deep orange-red color with no streaks.
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