Chili Powder Lemon Juice Marinade

Name: Chili Powder Lemon Juice Marinade
Prep time: 10 min
Total time: 10 min
Yield: about 3¼ cups (750 ml)
Cuisine: Asian
Ingredients: 1/3 cup fresh lemon juice (80 ml) Lemon Juice; 1/4 cup ginger-garlic paste, divided (60 ml) Ginger Garlic; 1/4 cup Kashmiri red chili powder, divided (32 g) Chili Powder; 2 tsp kosher salt, divided (10 ml) Salt; 3 Tbsp mustard oil (45 ml) Mustard Oil; 1 1/2 Tbsp garam masala (9 g) Garam Masala; 2 tsp ground turmeric (10 ml) Turmeric; 2 cups plain whole-milk strained yogurt (480 ml) Yogurt

Independent adaptation of a publicly published Chintan Pandya recipe. Not affiliated with, sponsored by, or endorsed by Chintan Pandya.

MARINADE · CHICKEN TIKKA & KEBABS

In the published recipe, this is the marinade for chicken tikka kebabs.

Pandya's yogurt-mustard marinade for chicken tikka.

On the jar

CHICKEN

Method: blend
Yield: about 3¼ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 80 mlGinger Garlic 60 mlSalt 10 mlMustard Oil 45 mlTurmeric 10 mlYogurt 480 ml

Ingredients

Lemon Juice1/3 cup fresh lemon juice (80 ml)
Ginger Garlic1/4 cup ginger-garlic paste, divided (60 ml)
Chili Powder1/4 cup Kashmiri red chili powder, divided (32 g)
Salt2 tsp kosher salt, divided (10 ml)
Mustard Oil3 Tbsp mustard oil (45 ml)
Garam Masala1 1/2 Tbsp garam masala (9 g)
Turmeric2 tsp ground turmeric (10 ml)
Yogurt2 cups plain whole-milk strained yogurt (480 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Chili Powder Lemon Juice Marinade wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Chintan Pandya works in Indian (Unapologetic Foods) at Dhamaka; credentials include James Beard Best Chef: New York State 2022 (Dhamaka).

Originally published as Chicken Tikka Yogurt-Mustard-Oil Marinade.

Adapted from a Chintan Pandya recipe (Chintan Pandya / Food & Wine (chicken tikka kebabs)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Chintan Pandya / Food & Wine (chicken tikka kebabs) (published as “Chicken Tikka Yogurt-Mustard-Oil Marinade”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar