Bhakti Chai Marinade

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2 cups of Bhakti Chai Concentrate

1/4 cup good oil such as olive or canola

2 shallots, minced

2 cloves garlic, minced

1 Tbs. cornstarch
 or arrowroot

Water as needed

This will marinate 2 to 3 lbs of steak, London broil, or chicken depending on the cut.


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 sauté just until translucent. Stir in Bhakti Chai, remainder of oil, and the grated ginger. Simmer for about ten minutes. Pour into a sealable container and refrigerate over night.

The next day, lay meat in a dish big enough to hold it covered with marinade. Pierce meat on both sides. Pour half the marinade on top of the meat, then turn it over and pour the marinade over the other half. Marinade at least one hour, longer if you like.

Remove meat from the marinade. Pour off the marinade and reserve. Pat the meat dry before broiling, grilling, or roasting. Before the meat finishes 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’s dissolved, then slowly whisk the mixture into the simmering marinade. Whisk until the marinade is thickened into a nice sauce.


Serve over slices of the meat.