Different regional cuisines use different ingredients for marinating their meats. Marination is absolutely essential in case of frying the meat. It provides an excellent flavour as all the ingredients will be absorbed by the meat giving a delicious taste to it. In Indian cooking, basically 3 main types of marinations are used with simple ingredients. Of course there are many other ways to marinate the meat but these are the three basic ones.
Red marinade – This is a marinade of ginger garlic paste, salt, red chili powder and lemon juice. The resulting marinade will be red in color due to the red chili powder used, hence the name. Instead of using red chili powder, red chili paste can also be used. Grinding dried red chilies along with a little water and salt will give you the red chili paste.
Green marinade – This can be prepared in two ways. Either you can use coriander and mint leaves along with green chilies to form a paste. Or you can use spinach puree. Add ginger garlic paste and salt to it to make the marinade.
Yellow marinade – Mix together yoghurt, turmeric powder, salt and crushed black pepper to form the yellow marinade. You can also add a paste of cashew nuts for a creamier flavour.