Indian Marinade
By America's Test KitchenPublished on August 22, 2007
Time
10 minutes
Yield
Makes 1/2 cup
Ingredients
3 tablespoons olive oil 1 tablespoon lemon juice or balsamic, red, or white wine vinegar2 tablespoons minced fresh cilantro leaves or mint1 tablespoon minced garlic ¼ cup plain yogurt 1 teaspoon curry powder Ground black pepper
Instructions
- Whisk ingredients together in a small bowl. Place meat, poultry, fish, or vegetables in a zipper-lock bag or in a shallow, nonreactive pan. Pour marinade over contents and seal or cover. Marinate as directed in related How to Guide, turning zipper-lock bag or stirring contents of pan occasionally to evenly distribute the marinade.
Time
10 minutesYield
Makes 1/2 cupIngredients
Ingredients
Ingredients
Why This Recipe Works
We wanted to develop marinade recipes to add deep flavor to a variety of grilled foods. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We then created several variations on our basic marinade recipe, along with a guide for the amount and marinating time, determined by the product.
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