Mumbai Marinade & Sauce

Use your favourite curry paste or curry powder for this recipe. The measure will depend on the strength of the paste and your heat preference. We used red curry paste.

2 cloves garlic
1 cup natural unsweetened Greek yoghurt
1 tablespoon grated root ginger
1 tablespoon DYC White Vinegar
1 teaspoon ground cumin
1 tablespoon liquid honey
1 tablespoon curry paste

Makes about 1ΒΌ cups

Crush, peel and finely chop the garlic.
Mix all the ingredients together in a dish suitable for the meat or chicken to be marinated, or in a snaplock bag. .
Add the chicken or meat and refrigerate for 8 hours or overnight.
Use the marinade to baste the chicken or meat during cooking. Do not serve the marinade as an accompaniment unless it has been brought to the boil and simmered for 5 minutes.
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