Chai Marinade

Chai Marinade

  • 2 cups of Bhakti Chai Concentrate
  • Fresh ginger, grated (1 1/2 tsp)
  • 1/4 cup good oil such as olive or canola
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 Tbs. cornstarch
  • Rosemary sprig
  • Bay leaf
  • Water as needed

Yields 2-3 pounds of steak, chicken, pork or fish.


1. Heat a saucepan over low medium heat. Add enough oil to cover the bottom of the pan. Reserve the rest. Add shallots and garlic and saute just until translucent. Stir in Bhakti Chai, remainder of oil, and the grated ginger. Simmer for about ten minutes.

2. Pierce meat on both sides. Lay meat in a dish large enough to hold it with the marinade and pour half the marinade on top of the meat, then turn it over and pour the marinade on the other half.  Marinade for at least 4 hours (ideally overnight).

3. Remove meat from the marinade. Pour off the marinade and reserve. Broil, grill, or roast to your liking. While the meat is cooking, pour the marinade into a small saucepan. Bring to a boil and then reduce to simmer. Place the cornstarch in a small bowl and stir in water a little at a time until it has dissolved, then slowly whisk the mixture into the simmering marinade. Whisk until the marinade is thickened into a nice sauce.

4. Serve as a sauce over the meat or fish!

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