Servings:
Ingredients
- 250 gm Curd/ Yoghurt Thick or Hung
- 1 tbsp Mustard oil or vegetable oil
- 1 tbsp Ginger Garlic paste Search for "Ginger garlic paste" in this website
- 1 ½ tbsp Kashmiri red chilli powder or Paprika powder For Color
- ¼ tsp Turmeric Powder
- ¼ Black pepper Powder
- ½ Garam masala Powder
- ½ tbsp Coriander seeds powder
- ¼ tsp Black pepper Powder
- ¼ Kastoori methi crushed
- 1 tsp green cardamom powder
- 1 tsp Table Salt
- ½ tsp Chaat Masala
Instructions
Warm Mustard Oil:
- Begin by gently heating the mustard oil until it reaches a warm temperature. This step is essential to mellow down the pungency of the mustard oil, ensuring a harmonious blend of flavors.
Add Red Chilli Powder:
- Introduce the vibrant Kashmiri red chilli powder into the warm oil. Opt for a variety that is less fiery yet imparts a rich hue, creating a visually appealing and perfectly balanced spice profile. Add Turmeric and Ginger garlic paste.
- Mix well.
Combine Ingredients:
- Add, black pepper powder, garam masala powder, coriander seeds powder, black pepper powder (again!), kastoori methi, green cardamom powder, table salt, and the irresistible chaat masala.
Whip Up Yogurt Mix:
- Now, add the thick or hung curd to the mix and whip it into a smooth, velvety consistency. This yogurt symphony brings a creamy texture and a delightful tanginess to our marination masterpiece.
Immediate Use or Store:
- You have two tempting options – either dive straight into the application of this tantalizing marination across various tandoori delights, or exercise patience and store it in an airtight container for later use. The choice is yours!
Chill for Freshness:
- For those who appreciate the anticipation, refrigerate the marination properly. It graciously retains its flavors for a good 4-5 days, allowing you to savor the magic over multiple meals.
Tried this recipe?Let us know how it was!