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Ingredients
- 2 chiles de arbol
- 3 tablespoons fenugreek seeds
- 1 tablespoon coriander seeds
- 5 cloves
- Seeds from 4 green cardamom pods
- Seeds from 1 black cardamom pod
- 3 tablespoons paprika
- 1 teaspoon ground cinnamon
- 8 cloves garlic
- 1 (2-inch) piece fresh ginger, peeled
- 4 cups plain yogurt (recommended: full fat)
- 1/2 cup peanut oil
- Juice of 2 limes
- Kosher salt and freshly ground black pepper
Preparation
Step 1
Put the chiles, fenugreek seeds, coriander seeds, cloves, seeds from cardamom pods (Cook's Note: Crush the pods to open, remove the seeds and throw away the hulls.), paprika, and cinnamon in a saute pan over medium heat until fragrant and toasty, about 5 minutes. Stir to avoid burning. Pour the mixture into a coffee or spice grinder and grind to a fine powder.
Throw the garlic and ginger into a food processor or blender and pulse until finely minced, then add the yogurt, oil, and lime juice. Process the mixture until as smooth as possible. Add the spice powder and process again. Season the mixture with salt, and pepper, to taste. Keep the marinade in the refrigerator until ready to use.
Cook's Note: If you are going to use the marinade immediately include the lime juice. If you are using the marinade at a later time, use lime zest instead so that the yogurt doesn't curdle.