The yogurt in this traditional Indian mixture tenderizes what you’re marinating. Try grilling the meat or fish to add a smoky flavor.

　　

Ingredients

makes 2 cups, enough for 2 to 2 1/2 pounds meat or fish

　　1 cup plain yogurt

　　1 onion, coarsely chopped

　　1/4 cup loosely packed fresh cilantro, coarsely chopped

　　Zest of 1 lime

　　4 garlic cloves, coarsely chopped

　　2 to 3 tablespoons freshly grated ginger

　　2 tablespoons coarsely chopped fresh mint

　　1 teaspoon ground cumin

　　1 teaspoon garam masala

　　1 teaspoon ground turmeric

　　1/4 teaspoon ground nutmeg

　　1/4 teaspoon ground cinnamon

　　1/4 teaspoon cayenne pepper

　　3 tablespoons olive oil

　　1 teaspoon coarse salt

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

Whisk together the ingredients in a nonreactive bowl. Arrange the meat in a shallow nonreactive dish or resealable plastic bag. Cover with the marinade; rub gently into the meat. Cover; refrigerate for the length of time specified on page 625, Sauces, Dips, and More, turning meat occasionally.

　　

Step 2

Before cooking, remove the meat from the refrigerator and let it come to a cool room temperature. Cook as desired, basting occasionally with marinade during the first half of cooking.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.