Ingredients
- 500 grm Hung yogurt
- 60 grm Gram flour
- 1 tbsp Kashmiri red chilies powder
- To taste Salt
- 1 tbsp Garam masala powder
- 1 tsp Chaat masala
- 1 tbsl Ginger-garlic paste
- 2 tbsp Mustard Oil
- 1 tsp carom seeds ( ajwain )
- 1 tsp Kasoori methi
Servings:
Units:
Instructions
- In a bowl, whisk hung curd very well, add all ingredients and mix them until smooth paste.
- This marinade is used for chicken, fish, prawn, paneer and vegetables.
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