Leave the yoghurt out completely and add the lemon at the end to keep the mushy texture away. Don't be put off by the long list of ingredients. You can skip one or two if you can't find them. Each one adds a little bit to the whole, though.
- 1 Tbsp cumin powder
- 1 Tbsp coriander powder
- 2 tsp hot curry powder
- 1 tsp turmeric
- 1 Tbsp dried fenugreek leaves aka kasoor methi
- 2 tsp kosher salt
- 1 tsp mint sauce
- 2 tsp mild kashmiri chili powder
- 1 Tbsp chopped coriander leaf/stem
- 1 Tbsp Patak's tandoori paste optional
- 1 Tbsp garlic ginger paste
- 3 Tbsp oil
- 4-6 Tbsp water to make a runny paste
- pinch red food colouring
- Juice of 1/2 lemon
Combine all the ingredients except the water and the lemon juice.
Add water, a bit at a time until you get a consistency like the picture.
Marinate meat at least an hour and up to 12. Add the lemon juice just before cooking.
Find dried fenugreek leaf or kasoor methi at any Indian food store. It's a key flavour to many indian dishes so if you like to cook Indian, it's good to have on hand.
I used food colouring for this marinade. Other than colour it adds nothing. It's messy as well and you have to use gloves to handle the chicken. I normally leave it out.
If you don't have, or can't get a mild kashmiri chili powder, substitute 1/2 tsp cayenne plus 1 1/2 tsp paprika.
This marinade makes enough for one chicken plus four chicken thighs.
Serving: 1servings | Calories: 478kcal | Carbohydrates: 13g | Protein: 3g | Fat: 47g | Saturated Fat: 4g | Sodium: 4838mg | Potassium: 393mg | Fiber: 6g | Sugar: 1g | Vitamin A: 4155IU | Vitamin C: 2.3mg | Calcium: 149mg | Iron: 8.2mg