Wash cilantro and mint thoroughly to remove grit. Shake off excess water and roughly chop the cilantro stems and leaves and the mint leaves so they fit easily in the blender.

Blend base

In a food processor or high-speed blender add the chopped cilantro, mint, green chilies (stemmed), ginger paste, garlic paste, lime juice, and 2 tablespoons of oil. Pulse to form a coarse green paste.

Add dairy and spices

Add the plain yogurt to the blender along with ground cumin, ground coriander, garam masala, turmeric, red chili powder, salt, and black pepper. Blend until smooth. If mixture is too thick to process, add up to 1–2 tablespoons of water to reach a spreadable, thick-sauce consistency.

Adjust texture and flavor

Taste the marinade and adjust salt, lime, or chili as needed. If you want a silkier finish, add the remaining tablespoon of oil and blend for another 10–15 seconds. If using, fold in crushed fenugreek leaves by stirring them into the finished paste rather than blending to preserve aroma.

Marinating guidance

Use immediately to marinate 1–1.5 kg of chicken or 600–800 g of paneer/tofu/vegetables: coat pieces thoroughly, cover, and refrigerate. For best flavor, marinate: 30 minutes for vegetables/paneer, 2–4 hours for chicken pieces, or up to overnight (8–12 hours) for maximum depth. Bring marinated protein to room temperature for 20–30 minutes before cooking.

Storage

Store leftover marinade in an airtight container in the refrigerator for up to 3 days or freeze up to 1 month. Thaw overnight in the fridge before use and stir to recombine separated liquids.