4 Reviews

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 :)

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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.

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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 Cumin and Saffron Rice, 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.

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UmmBinat May 26, 2010

Made this to use on 4 large chicken breasts & with wonderful results! Baked the marinated breasts at 375 degrees F for 35 minutes & they were so moist & flavorful, thanks to your recipe! Definitely a keeper of a recipe! [Made & reviewed while touring Asia with ZWT6]

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Sydney Mike May 23, 2010
Indian Yogurt Marinade