Marinade
323 recipes
Macchi Tikka Masala
Boneless fish pieces are rubbed with lime juice and spices, coated in a yogurt marinade with ajwain and kasuri methi, then roasted on skewers before being folded into a tomato, cream and butter gravy.
Roast Chicken (Whole Masala Chicken)
A whole chicken is rubbed inside and out with a ground spice and almond paste marinade, left to rest in the fridge, then roasted until the skin is browned and the juices run clear.
Dum Kabab
Boneless lamb pieces are beaten flat, marinated in a ground spice and curd mixture with raw papaya, then baked slowly in ghee, cream and roasted gram flour until the meat is tender and the top is browned.
Lemongrass Chicken Wings
Six whole chicken wings are split, coated in a freshly ground marinade of lemongrass, basil, coriander, kaffir lime leaf, ginger, green chillies and fish sauce, then grilled until lightly charred.
Spicy Fried Fish Cubes
Firm white fish cubes are coated in a blended marinade of onion, tomato, garlic, crushed red chillies and garam masala, then dusted with cornflour and shallow-fried until lightly browned.
Lamb Tikka Kebab
Boneless lamb cubes are marinated for up to 8 hours in a spiced yogurt mixture, then skewered and grilled for just 6 minutes total.
Jalpari Kebab
Fish fillets are wrapped around whole prawns, poached until just set, then coated in a saffron and yoghurt marinade before being skewered and roasted.
Chettinad Ginger Chicken
A bold, dry chicken dish built on a ginger juice marinade and a base of whole spices, garlic and onion.
Handi Murgh
Slow cooking chicken in a handi, or any heavy bottomed pot, does something to the meat that a quick stovetop curry just cannot replicate.
Crab Curry
Few curries justify the effort the way this one does -- the marinade alone, ground fresh with coriander, green chilli, and ginger, sets the crabs up with a depth that shortcuts just cannot replicate.
Grilled Miso Chicken
This is my go-to chicken marinade (it’s also delicious with tofu), as it results in gloriously tender, juicy meat that’s robustly flavored with miso, garlic, ginger and rice vinegar.
Fried Chicken with Bean Shoots
Few weeknight stir-fries pull this much flavour from such a short cooking time.
Malaysian Chicken Satay Skewers
Lemongrass and turmeric do something quietly special when they sit overnight on chicken.
Murgh Badam Pasanda
Slow marinated chicken breasts cooked in a saffron and mace-scented gravy with fried almonds scattered on top -- this is the kind of dish that earns silence at the dinner table, the good kind.
Bhopali Gosht Korma
What makes this korma worth your time is the method -- slow-simmered mutton in a curd-based gravy that is deliberately unhurried.
Spicy Leg of Lamb
Few things match the drama of a whole leg of lamb cooked low and slow in a deeply spiced gravy, then finished under a grill until the outside turns golden and slightly charred.
Achari Murgh Kabab
These kababs borrow the sharp, tangy warmth of Indian pickle spices and apply it directly to grilled chicken.
Prawn Pulao with Brinjals
This one-pot pulao brings prawns, brinjals, and baby potatoes together with basmati rice in a lightly spiced coconut base.
Tandoori Chicken
This recipe is built around a double marinade system that keeps the meat tender even when grilled at high heat.
Amritsari Macchi
This is the double fried fish that turns up at every Punjabi party, crisp all the way through and covered in a tart spice powder you can taste before you even take a bite.