Indian-Spiced Chicken Marinade
Indian-Spiced Chicken Marinade
Ingredients
For the Marinade
- 2 pounds chicken breast or thighs, cut into pieces
- 1 cup Greek yogurt
- 1 tablespoon garlic ginger paste
- 1 Serrano pepper, minced (optional)
- 2 teaspoons salt
- 3 teaspoons Kashmiri red chili powder
- 2 teaspoons cumin powder, freshly ground preferred
- 2 teaspoons coriander powder, freshly ground preferred
- 1 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon water, as needed, to loosen yogurt
Instructions
- 1
If using whole spices, grind the cumin seeds to create 2 teaspoons of cumin powder and the coriander seeds to create 2 teaspoons of coriander powder using a spice grinder. Set aside.
⏱️ 3 min
- 2
In a large mixing bowl, add 1 cup of Greek yogurt. Add a tiny bit of water (about 1 teaspoon) to the yogurt to loosen it up slightly, then mix with a spatula until smooth.
⏱️ 2 min - 3
Add 1 tablespoon of garlic ginger paste and the minced Serrano pepper (if using) to the yogurt mixture.
⏱️ 1 min
- 4
Add the ground spices to the bowl: 2 teaspoons of salt, 3 teaspoons of Kashmiri red chili powder, 1 teaspoon of turmeric powder, 2 teaspoons of cumin powder, 2 teaspoons of coriander powder, and 1/2 teaspoon of garam masala.
⏱️ 2 min
- 5
Thoroughly mix all the ingredients in the bowl with a spatula until well combined and the mixture has an even orange color.
⏱️ 3 min
- 6
Add the 2 pounds of chicken breast or thighs (cut into pieces) to the marinade in the bowl.
⏱️ 2 min
- 7
Grind 1/2 teaspoon of fresh black pepper over the chicken and marinade.
⏱️ 1 min
- 8
Mix the chicken thoroughly with the marinade, ensuring all pieces are well coated. The chicken is now ready to be cooked as desired (e.g., pan-fried, grilled, or baked).
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Indian-Spiced Chicken Marinade
For the Marinade
- 2 pounds chicken breast or thighs, cut into pieces
- 1 cup Greek yogurt
- 1 tablespoon garlic ginger paste
- 1 Serrano pepper, minced (optional)
- 2 teaspoons salt
- 3 teaspoons Kashmiri red chili powder
- 2 teaspoons cumin powder, freshly ground preferred
- 2 teaspoons coriander powder, freshly ground preferred
- 1 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon water, as needed, to loosen yogurt
Instructions
- 1
If using whole spices, grind the cumin seeds to create 2 teaspoons of cumin powder and the coriander seeds to create 2 teaspoons of coriander powder using a spice grinder. Set aside.
⏱️ 3 min - 2
In a large mixing bowl, add 1 cup of Greek yogurt. Add a tiny bit of water (about 1 teaspoon) to the yogurt to loosen it up slightly, then mix with a spatula until smooth.
⏱️ 2 min - 3
Add 1 tablespoon of garlic ginger paste and the minced Serrano pepper (if using) to the yogurt mixture.
⏱️ 1 min - 4
Add the ground spices to the bowl: 2 teaspoons of salt, 3 teaspoons of Kashmiri red chili powder, 1 teaspoon of turmeric powder, 2 teaspoons of cumin powder, 2 teaspoons of coriander powder, and 1/2 teaspoon of garam masala.
⏱️ 2 min - 5
Thoroughly mix all the ingredients in the bowl with a spatula until well combined and the mixture has an even orange color.
⏱️ 3 min - 6
Add the 2 pounds of chicken breast or thighs (cut into pieces) to the marinade in the bowl.
⏱️ 2 min - 7
Grind 1/2 teaspoon of fresh black pepper over the chicken and marinade.
⏱️ 1 min - 8
Mix the chicken thoroughly with the marinade, ensuring all pieces are well coated. The chicken is now ready to be cooked as desired (e.g., pan-fried, grilled, or baked).
⏱️ 6 min