1 tsp mild paprika

1/4 tsp chili powder

1/4 tsp ground turmeric

2 tbsp (30 ml) olive oil

1/3 cup (75 ml) plain yogurt

2 tbsp (30 ml) 35% heavy cream

1 tsp ground garam masala

1/2 tsp ground cumin

• 1/2 tsp ground fenugreek or
• 1/2 tsp ground ground celery seeds (see note)

In a skillet over high heat, infuse the oil with the paprika, chili powder and turmeric for about 30 seconds, or until the spices start to release their aroma.

Transfer to a bowl. Stir in the yogurt, cream, garam masala, cumin and fenugreek.

Use as a marinade base for chicken or tofu.

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