Yogurt marinade: tender and charred
Yogurt contains lactic acid, which is milder than lemon juice. Its thick coating clings to the meat and softens the surface gently. Milk sugar and protein in the coating brown quickly over high heat, which gives tandoori chicken its charred spots.
Why yogurt chars
Lactose and milk proteins brown quickly over strong heat, which creates the blackened spots on tandoori chicken. Thick, strained yogurt has less water to steam off, so the coating browns instead of stewing. Let the excess marinade drip off before cooking.
Test yourself
Questions from the interactive lesson, with the answer and the why.
Why is yogurt gentler on meat than a marinade of plain lemon juice?
Its lactic acid is mild and the coating is thick. A mild acid in a thick coating softens the surface without overdoing it.
True or false: Marinating chicken in yogurt for three days gives the most tender result.
False. Acid keeps working and turns the surface mushy, and raw chicken shouldn't sit in the fridge past 1 to 2 days.
What went wrong? You soak chicken for two days in thin yogurt loosened with plenty of lemon juice. The surface turns soft and mealy.
Extra acid and two days broke down the surface. The added lemon and two days pushed the acid past gentle tenderizing.
Fill the blank: Lactose and milk proteins in yogurt ___ on a hot grill, which makes the char.
Lactose and milk proteins in yogurt brown on a hot grill, which makes the char. Milk sugar and protein brown fast under strong heat.
Which yogurt clings and chars best on tandoori-style chicken?
Thick, strained yogurt. Less water means the coating sticks and browns instead of steaming.
True or false: A yogurt marinade works mainly at the surface and does not tenderize deep inside.
True. Acid moves slowly into meat, so its softening effect stays near the surface.
