THE SPICE MAGIC KITCHEN
Fenugreek yogurt marinade
A brief oil infusion mellows ground fenugreek before it meets yogurt.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Small skillet; bowl; whisk.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Bloom spices
Low
Have readyOil, fenugreek, coriander
- Warm fenugreek and coriander in oil.
Illustrative preparation stage 2 Illustrative preparation stage 3 Mix
No heat
Have readyYogurt, garlic, lemon, salt
- Whisk yogurt, garlic, lemon juice and salt into cooled oil.
Illustrative preparation stage 4 Rest
Refrigerator
Have readyNone
- Refrigerate marinade covered before use.
- Keep refrigerated while marinating.
- Cook the chosen food separately; chicken must reach 165°F (74°C).
AT THE TABLE
A few good things alongside.
Roasted cauliflower
Roast chicken
Roast potatoes
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Recipe development status
Untested original draft; kitchen review is required before publication.
Resting and serving
Makes about 1 cup of marinade for 1 lb (454 g) paneer, vegetables or meat.
Kitchen tip 3
Discard marinade that has touched raw meat; keep an untouched portion separate if using as a sauce.
Ingredients and allergens
Allergen check: includes milk. Check all packaged ingredients, including spice blends, and separate serving suggestions.
FROM YOUR SPICE SHELF