Total Time
Prep 5 mins
Cook 0 mins

If you like it cool and spicy, this is a great marinade for chicken, lamb or firm white fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge.

Ingredients Nutrition


  1. Mix all the ingredients together and use as required.


Most Helpful

Since we are vegetarians, we used substitute beef strips for real meat or fish. I left this out of the fridge for 1 hour to marinade. I had to omit the turmeric, because I had run out of it without realizing. Otherwise, made with 2% Greek yogurt. Other than that, no substantive changes. I think this is basically a tandori oven marinade, and as such it is outstanding! BF really enjoyed it too. Thanks very much :)

Kumquat the Cat's friend May 25, 2010

A flavorful dairy marinade. I marinated chunks of chicken breast overnight, sauteed them in oil, and cooked over low heat until tender. I think this marinade would also work well with grilled chicken.

realbirdlady May 31, 2010

This was so good! I made a half batch of this to marinate 2 bone in skinless chicken thighs including the legs. I used Balkan (thick) yogurt, a little less turmeric per preference and also less cayenne as we don't like too spicy. I used sea salt for the salt and following Sydney Mike's review baked mine in a 350 oven (Mine tends to be extra hot) for approximately 45 minutes after drizzling with olive oil and a small sprinkle of additional sea salt. I served this on a bed of Recipe #415229, with raita and a fresh salad for a good meal. I may make this again if craving tandoori style chicken as the taste was quite authentic. Thanks English_Rose. Made for ZWT6 Asian region, for my Team The Ya Ya Cookerhood.

UmmBinat May 26, 2010

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