Yogurt Tandoori Marinade.

This is the marinade that turns ordinary grilled chicken into something you’d order at your favorite Indian restaurant.

Low-fat yogurt acts as the base, tenderizing the meat while carrying a full lineup of warm spices deep into every fiber. Cumin, coriander, turmeric, garam masala, paprika, and a touch of chili all go in, along with crushed garlic for that essential savory backbone.

It works brilliantly on chicken, lamb, or firm fish. One hour minimum in the marinade is all you need, though overnight is even better. Then throw it on the barbecue, under the grill, or into a screaming hot oven.

Pro Tips

• Score the meat with deep slashes before marinating so the spiced yogurt penetrates beyond the surface.
• Marinate for at least an hour, but overnight in the fridge gives you the deepest, most developed flavor.
• Pat off excess marinade before cooking. Too much yogurt on the surface steams instead of charring, and you want that smoky crust.
• Add a squeeze of lemon juice to the marinade for extra tang and to help the yogurt tenderize the meat even further.