FreeMarinadesNorth Indian
Tandoori, Two-Stage
The two-stage method a real tandoori house uses. Salt-and-acid stage opens the surface, then a yogurt-and-spice stage carries flavor deep. Best on chicken, lamb, and paneer.
Ingredients
4servings
- Stage 1: juice of 1 lemon
- Stage 1: 1 tsp salt
- Stage 1: 1 tbsp ginger-garlic paste
- Stage 2: 1 cup thick yogurt
- Stage 2: 2 tbsp lemon juice
- Stage 2: 1 tbsp ginger-garlic paste
- Stage 2: 2 tsp garam masala
- Stage 2: 1 tsp ground cumin
- Stage 2: 1 tsp ground coriander
- Stage 2: 1 tsp turmeric
- Stage 2: 1 tsp Kashmiri chili or paprika (for color)
- Stage 2: 1 tbsp oil
- Stage 2: 1 tsp salt
Method
1.Stage 1 — open the surface
Score the meat, then rub with the lemon juice, salt, and ginger-garlic paste. Rest 20 minutes so the acid and salt open the surface for stage 2.
2.Stage 2 — yogurt-and-spice
Whisk the yogurt marinade smooth. Coat the meat and marinate 4 to 24 hours. The yogurt tenderizes gently without the mush harsher acids cause.
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