I used this marinade on boneless, skinless chicken thighs for our New Year’s Eve Cook the Book of the Dishoom cookbook but I’m eager to try it on tofu. You can find the makhani sauce recipe elsewhere on the blog.
INGREDIENTS
2 tsp (10g) chopped ginger or ginger paste
5-6 (20g) cloves garlic, chopped
Heaping 3/4 tsp fine sea salt (5g)
1/4 to 1 tsp Kashmiri (deggi mirch) chili powder or to taste
1/2 TBSP ground cumin
1/2 tsp garam masala
2 tsp lime juice
2 tsp vegetable oil
75g full-fat Greek-style or very thick regular yogurt (we use Bellewether)
700g boneless, skinless chicken thighs, breasts or and equivalent amount of extra firm tofu cut into largeish bite-sized pieces or whatever is pleasing to you
5-6 (20g) cloves garlic, chopped
Heaping 3/4 tsp fine sea salt (5g)
1/4 to 1 tsp Kashmiri (deggi mirch) chili powder or to taste
1/2 TBSP ground cumin
1/2 tsp garam masala
2 tsp lime juice
2 tsp vegetable oil
75g full-fat Greek-style or very thick regular yogurt (we use Bellewether)
700g boneless, skinless chicken thighs, breasts or and equivalent amount of extra firm tofu cut into largeish bite-sized pieces or whatever is pleasing to you
DIRECTIONS
- Combine all ingredients up to but not including the chicken or tofu and blend. I use our immersion blender but you could use a mini-food processor or a regular blender. Failing that, as long as you have your garlic and ginger in paste form you should be able to mix it well enough
- Coat the chicken or tofu pieces thoroughly and refrigerate for at least a few hours. The cookbooks says 6-24 but it’s unlikely that it needs that long. In fact, that long in a yogurt marinade could turn your chicken mushy
- When the “meat” is ready, heat the broiler to medium-high. Put the pieces on a rack in a half sheet/quarter sheet pan and broil for 8-10 minutes until cooked through with some good color on it
- Remove from the oven and add to the Makhani Sauce and proceed with that recipe
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