Best 4 Sweet Curry Marinade With Buttermilk Recipes
Indulge in a medley of tantalizing curries prepared with buttermilk, a secret ingredient that adds a burst of flavor and tenderizes the meat to perfection. From the delicately fragrant Sweet Curry Marinade with Buttermilk, perfect for chicken or tofu, to the aromatic Grilled Butter Chicken bursting with smoky and charred flavors, these recipes elevate the classic curry dish to new heights. Discover the richness of the creamy and flavorful Coconut Curry with Buttermilk, a delightful vegetarian option, and the hearty and comforting Slow Cooker Butter Chicken, perfect for a cozy family meal. Each recipe offers a unique twist on the beloved curry, ensuring an unforgettable culinary experience.
Let's cook with our recipes!
CURRY CHICKEN MARINADE
Change up your dinner routine with this warmly spiced marinade. You can use it on the spot-- or freeze with 1 1/2 pounds of chicken for a hands-off meal later.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
SWEET CURRY MARINADE WITH BUTTERMILK
From The Cook's Illustrated Guide to Grilling and Barbecue, by the staff of Cook's Illustrated Magazine, (America's Test Kitchen, 2005). This marinade is perfect for lamb kebabs. Makes enough for 2 1/4 lbs. meat and yields about 3/4 cup marinade.
Provided by Oolala
Categories Lamb/Sheep
Time 2h5m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine buttermilk, lemon juice, garlic, brown sugar, curry powder, red pepper flakes, coriander, chili powder, salt and pepper in a gallon size resealable plastic bag or large nonreactive bowl in which meat can marinate.
- Add whatever meat you're using and marinate for 2 hours unrefrigerated, and up to 24 hours in the refrigerator.
Nutrition Facts : Calories 45.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.8, Sodium 643.2, Carbohydrate 8.4, Fiber 1.1, Sugar 5.8, Protein 2.1
CURRY MARINADE
Make and share this Curry Marinade recipe from Food.com.
Provided by Michael Shuster
Categories Sauces
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place all of the ingredients into the food precessor and blend.
- For chicken or lamb, it is best to cube the meat and marinade overnight before skewering and BBQing.
- For vegetables, add an extra oz. of olive oil and simply brush onto the veggies as you are grilling them.
Nutrition Facts : Calories 84.5, Fat 7.3, SaturatedFat 1, Sodium 2, Carbohydrate 5, Fiber 0.8, Sugar 2, Protein 0.6
CILANTRO-BUTTERMILK SKIRT STEAK
Skirt steak is one of our favorite cuts -- it's quick-cooking and full of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 8
Steps:
- In a blender, combine buttermilk, cilantro, coriander seed, curry powder, and scallions and puree. Reserve 1/2 cup marinade for serving. Pour half the remaining marinade into a shallow dish, arrange steak in a single layer, and cover with rest of marinade; let sit 30 to 45 minutes.
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Remove steak from marinade, shaking off excess, and season with salt and pepper. Grill steak until browned, 2 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before thinly slicing against the grain. Season reserved marinade with salt and pepper and serve with sliced steak.
Nutrition Facts : Calories 285 g, Fat 15 g, Fiber 1 g, Protein 33 g, SaturatedFat 6 g
Tips:
- To make the marinade, whisk together yogurt, buttermilk, garam masala, ginger-garlic paste, turmeric, red chili powder, cumin, coriander, salt, lemon juice, and oil in a large bowl until well combined.
- Add the chicken or paneer to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.
- When ready to cook, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken or paneer and cook until browned on all sides.
- Reduce the heat to medium-low and add the onion, bell pepper, and tomato. Cook until the vegetables are softened, about 10 minutes.
- Stir in the coconut milk, sugar, and salt. Bring to a simmer and cook for an additional 10 minutes, or until the chicken or paneer is cooked through.
- Serve with rice, naan, or your favorite side dish.
Conclusion:
This sweet curry marinade is a delicious and easy way to add flavor to your chicken or paneer. The yogurt and buttermilk help to tenderize the meat, while the spices give it a rich and complex flavor. This marinade is also great for vegetables, tofu, or tempeh.
Once you've tried this marinade, you'll be sure to add it to your regular rotation. It's a great way to add a little something extra to your next meal.
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