Here we combine traditional Indian spices like cumin, coriander, mustard and paprika with yogurt and lime for a tangy marinade. Marinate seafood in the refrigerator for 20 minutes to one hour, or chicken for as long as eight hours.
Nutrition per serving may change if servings are adjusted.
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 tablespoon paprika
½ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon turmeric
½ cup nonfat plain yogurt
2 tablespoons lime juice
1 small onion, chopped
4 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
Toast cumin, coriander and mustard seeds in a small dry skillet over medium heat, stirring constantly, until fragrant, about 2 minutes. Transfer to a spice grinder or mortar and pestle and grind to a fine powder. Add paprika, cayenne pepper, salt and turmeric.
Combine yogurt, lime juice, onions, garlic and ginger in a blender or food processor. Blend until smooth. Add spices and pulse to combine.
3 calories;0 g fat(0 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 60 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 0 mg iron; 20 mg sodium; 13 mg potassium