This Indian Curry Marinade is one of those go-to recipes I keep coming back to.
It’s super flavorful, made with simple pantry spices, and perfect for coating chicken, tofu, veggies—you name it.
You just stir everything together, let it sit, and magic happens.
It’s rich, warm, and deeply spiced without being too hot.
I use it all the time when I want a shortcut to big flavor.
Why I Love This Recipe
I started making this marinade during a meal prep phase and couldn’t believe how easy it was to get authentic curry flavor without a long cooking time. Over the years, it’s become a favorite for last-minute weeknight meals, especially for grilled or roasted dishes.
- Deep, rich flavor in just 5 minutes of prep
- Super versatile—use it on chicken, tofu, paneer, or veggies
- Can be prepped ahead and frozen
- No fancy ingredients required
- Balanced heat and flavor—great for everyone
What You’ll Need
- 1 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice (freshly squeezed)
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp chili powder (optional, for heat)
- 1 tsp salt
- 1 tbsp chopped fresh cilantro (optional for garnish)
Ingredient
Pro Tips
- Use full-fat Greek yogurt for the richest flavor and best texture
- Marinate your protein for at least 2 hours (overnight is even better)
- Add the chili powder only if you like some heat
- This marinade is also great for freezing—just add protein and freeze together
- Don’t skip the lemon juice—it helps tenderize the meat
Tools You’ll Need
- Mixing bowl
- Measuring spoons
- Microplane or grater (for ginger)
- Garlic press or knife
- Whisk or spoon
- Airtight container or zip-top bag for marinating
Substitutions and Variations
- Use dairy-free yogurt for a vegan version
- Swap lemon juice with lime juice
- Add a pinch of sugar or honey for a slightly sweet twist
- Try it with coconut yogurt for extra creaminess
- Leave out the cilantro if you’re not a fan
Make Ahead Tips
- You can make the marinade up to 3 days ahead and store in the fridge
- Freeze marinade + raw protein together in a freezer-safe bag—thaw overnight and cook as needed
Recipe & Instructions
Step 1: Add yogurt, olive oil, and lemon juice
In a medium mixing bowl, add 1 cup plain Greek yogurt, 1 tbsp olive oil, and 1 tbsp fresh lemon juice. Whisk until smooth.
Step 2: Add garlic and ginger
Add 2 minced garlic cloves and 1 tbsp freshly grated ginger to the bowl. Mix well until combined and fragrant.
Step 3: Add spices
Add 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp chili powder (optional), and 1 tsp salt. Stir until fully blended and smooth.
Step 4: Garnish and store
Top with 1 tbsp chopped fresh cilantro if using. Transfer marinade to an airtight container or use immediately to marinate your protein of choice.
Makes
About 1 1/4 cups of marinade (enough for about 2 pounds of protein)
Prep Time: 10 minutes
Marinate Time: 2–24 hours (depending on how flavorful you want it)
Macros (Per 2 tbsp)
- Calories: 50
- Protein: 2g
- Carbs: 2g
- Fat: 4g
Why This Recipe Works (Quick Science)
Yogurt is slightly acidic, which helps tenderize proteins like chicken or tofu without making them mushy. The spices bloom when mixed into the yogurt and oil, creating a balanced, layered flavor. Oil helps carry fat-soluble flavors deep into the food during marination.
Common Mistakes
- Using non-fat yogurt: It can be too watery and won’t hold the spices well
- Skipping the salt: It’s crucial for bringing out all the flavors
- Not marinating long enough: You need at least 2 hours for the flavor to develop
- Overpowering it with too much chili powder if you’re sensitive to heat
What to Serve With
- Grilled chicken or tofu
- Basmati rice or naan
- Roasted veggies or potatoes
- Simple cucumber raita or plain yogurt
- Fresh salad with lemon dressing
FAQ
Can I freeze the marinade?
Yes! Freeze it alone or with your protein. Thaw overnight in the fridge.
Can I cook the marinade into a sauce?
Yep. Just simmer it in a pan with a splash of water or coconut milk until thickened.
Is it spicy?
Not really. It’s flavorful, not hot—unless you add extra chili powder.
Can I use regular yogurt?
Yes, just strain it a bit to remove excess water if it’s too runny.
Leftovers and Storage
Store leftover marinade (not mixed with raw meat) in an airtight container in the fridge for up to 3 days.
If mixed with raw protein, use within 24 hours or freeze immediately.
Do not reuse marinade once it’s touched raw meat unless cooked.
Wrap-Up
This Indian Curry Marinade is the easiest way to add bold, authentic flavor to your meals. Whether you’re grilling, roasting, or pan-frying, this marinade adds that perfect warm spice kick. I’d love to hear how you used it—drop a comment and let me know what you made or if you have any questions!