Indian Yogurt Marinade

Adapted from Good Food Gourmet by Jane Brody.

1 cup plain yogurt
1/4 cup finely minced onion
2 Tbsp oil
2 Tbsp fresh lime juice
1 tsp salt
2 large cloves garlic, crushed
1 tsp garam masala
1/2 tsp grated gingerroot
lime zest and pulp

Combine all ingredients. Makes about 1 1/2 cups.

Notes:

• I usually make a 1 1/2 or double batch for 2-3 pounds of chicken.
• Easy gingerroot: Peel a knob of root. Cut into chunks and whirl in the food processor. Form into a log on plastic wrap, roll it up, and put in a freezer bag. Store in the freezer. When you need grated ginger, just unwrap and shave some off with a sharp knife (thaw partially first if you must).
• Garam masala is an Indian spice blend. I mix my own based on proportions by Jane Brody: 1 tsp each cardamom, cumin, cinnamon, and coriander, plus 1/2 tsp each cloves and black pepper.