How to Use Yoghurt in 3 Different Marinades

Jujeh marinade: INGREDIENTS 1kg chicken breast, diced 50 ml rapeseed oil 12g salt 1.5g turmeric 100g fresh tomatoes (blended or grated), excess water removed 2g ground black pepper 15ml lemon juice 150g yoghurt 15ml saffron water Method: Mix chicken breast, with salt, grapeseed oil, lemon juice and .5g of the turmeric Mix the yoghurt with the tomatoes, pepper, saffron water Mix into the chicken Marinade for 4-12 hours ------------ Malai Marinade: Ingredients 1kg chicken breast, diced 250g hung yoghurt 100g cream cheese 40g ginger–garlic paste (fresh, blended together) 2–3 green chillies, very finely chopped 8g salt Whole spices (grind fresh) 1 tsp black peppercorns 5–6 green cardamom pods (seeds only) Small pinch mace Small pinch nutmeg (freshly grated) Method Grind spices — peppercorns + cardamom seeds + mace into a fine powder, then grate in the nutmeg. Whisk hung yoghurt + cream cheese until smooth. Add ginger–garlic paste + chilli. Add ground spices + salt. Mix properly, taste — should be rounded, aromatic, no raw harshness. Coat chicken well, really press it in. Marinate 4-12 hours. ------------- Turkish Yoghurt Marinade Ingredients 1kg chicken) 250g yoghurt 15g garlic (crushed to a paste) 60g red pepper paste (biber salçası) 8g paprika 8g pul biber 4g dried oregano 4g za’atar 10g salt Method Chop garlic/microplane garlic to a fine paste. Mix yoghurt + red pepper paste until smooth. Add garlic, spices, salt — mix properly. Coat chicken properly, work it in. Marinate 4-12 hours. 🎵 Music "Coffee & Cigarettes" by ‘Tama’ • coffee & cigarettes ☕️ jazz lofi vibes (no... 💿 Listen everywhere: https://lofihiphop.de/coffeecigarettes ✅ For more Copyright Free Music visit: https://youtube.tamamusic.com