1 tablespoon olive oil
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
2 tablespoons grated fresh, peeled ginger
1 tablespoon garam masala (I like McCormick Gourmet Collection Garam Masala)
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain fat-free yogurt (organic, preferred)
3 tablespoons fresh-squeezed lemon juice
2 teaspoons table salt (or 4 teaspoons Diamond Crystal Kosher salt)
Add olive oil to a small heavy-bottomed skillet and place over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin and chili powder; continue cooking until fragrant, about 30-60 seconds.
Remove skillet from heat, and transfer garlic mixture to a glass or stainless bowl. Stir in yogurt, lemon juice and salt.
Makes about 1˝ cups, enough to marinate 3 pounds of meat.
Cook’s note: To use this with skin-on, bone-in chicken, make 2 or 3 shallow cuts about 1 inch apart, through the skin, and about inch deep in each piece of chicken. Coat chicken with marinade, cover the bowl and refrigerate for 8-24 hours. Remove chicken from refrigerator about 1 hour before cooking in oven or grill. Discard remaining marinade.
@Recipe nutrition:Nutrition values per 2 tablespoons marinade: 26 calories (38.8 percent from fat), 1.1 g fat (0.2 g saturated), 2.4 g carbohydrates, 0.1 g fiber, 1 g protein, 0.3 mg cholesterol, 388 mg sodium.