PANTRYFLEX

blend · marinade

NATIONAL AWARD WINNERPrep 10 min

Pithlane Chicken Tikka Yogurt-Mustard-Oil

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

A savory marinade for chicken, pork, or salmon.

Ratio

Ratio by volume: Lemon Juice 80 ml, Ginger Garlic 60 ml, Salt 10 ml, Mustard Oil 45 ml, Turmeric 10 ml, Yogurt 480 ml
Lemon Juice 80 mlGinger Garlic 60 mlSalt 10 mlMustard Oil 45 mlTurmeric 10 mlYogurt 480 ml

Ingredients

  • Lemon Juice — 1/3 cup fresh lemon juice (80 ml)
  • Ginger Garlic — 1/4 cup ginger-garlic paste, divided (60 ml)
  • Chili Powder — 1/4 cup Kashmiri red chili powder, divided (32 g)
  • Salt — 2 tsp kosher salt, divided (10 ml)
  • Mustard Oil — 3 Tbsp mustard oil (45 ml)
  • Garam Masala — 1 1/2 Tbsp garam masala (9 g)
  • Turmeric — 2 tsp ground turmeric (10 ml)
  • Yogurt — 2 cups plain whole-milk strained yogurt (480 ml)

Method

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

Companion jar

Pithlane Chicken Tikka Yogurt-Mustard-Oil 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:

4 kitchens · 10 stars · 1 national award

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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)).

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

Companion jar