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Leftover yogurt marinade from Tandoori--usable?

Bada Bing Jul 1, 2012 02:36 PM

I'm using an Epicurious recipe for Tandoori chicken which has the thighs marinating for a day in two cups of yogurt with Indian seasonings, a bit of citrus juice (i used lime) and some salt. My yogurt is whole milk Greek yogurt, thinned a bit with some water.

Seems a shame to toss out all that yogurt mixture when grilling the chicken. Wouldn't it be useful for some sauce application, or is there some health or other issue involved?

  1. sunshine842 Jul 1, 2012 03:08 PM

    You have to cook it -- the possibility of foodborne illness resulting from the raw chicken is too high otherwise.

    3 Replies
    1. re: sunshine842
      Bada Bing Jul 1, 2012 03:31 PM

      Oh, yes, of course I'd only consider it cooked to fend off bacteria. But you're right to mention it: it's best to play it safe when the OP leaves room to wonder.

      1. re: Bada Bing
        sunshine842 Jul 1, 2012 03:52 PM

        Hey -- after the four hundredth "I've left raw chicken in the car in 90-degree weather for three days, and then I dropped a piece of raw pork on it that was starting to smell funny -- I wiped off the orange slimy mold with a dirty dishcloth, then forgot it on the counter overnight -- do you suppose it's still safe to eat?" thread....you can never be too sure!


        1. re: sunshine842
          LauraGrace Jul 1, 2012 07:35 PM

          That made me laugh so hard, sunshine!

    2. chefj Jul 1, 2012 02:47 PM

      Not as long as you cook it. I have a recipe for a dry lamb curry that marinates in a yoghurt, spices,mint, cilantro chili and lemon marinade. Then the meat is fried a bit and the marinade added back in along with very darkly fried onions and simmered till the yogurt is completely absorbed/ reduced.The results are pretty amazing and delicious.
      I am sure that you could produce a lovely sauce with a similar method, just not as reduced.

      2 Replies
      1. re: chefj
        Joebob Jul 1, 2012 05:13 PM

        Yum! I certainly would appreciate the recipe. Sounds like just the thing to do with a Costco boneless leg.

        1. re: Joebob
          chefj Jul 2, 2012 03:21 PM

          It is a recipe from my friend' Ruta Kahate's "5 Spices 50 dishes"book. Here is a link to the google copy of the recipe. If you like it please consider buying the book. Support your cooking community ( - :

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