Yogurt is a staple ingredient in Indian cuisine and is commonly used to marinate meats before cooking. There are several reasons why yogurt is the marinade of choice for Indians when preparing meat dishes:
Tenderizes the Meat
Yogurt contains natural enzymes that help break down tough fibers in meats. This makes the meat more tender and easier to chew after cooking. When meat is marinated in yogurt, the yogurt seeps into the meat fibers and helps make it softer. Tender and juicy meat that falls off the bone is a hallmark of Indian meat dishes.
Adds Moisture
The liquidy, creamy texture of yogurt helps introduce moisture into the meat. This prevents the meat from drying out during cooking. The moisture also carries the other seasoning flavors deeper into the meat. Well-marinated and moist meat remains succulent when cooked.
Enhances Flavor
Yogurt has a tangy, sour taste that complements and enhances the flavors of spices and herbs commonly used in Indian marinades. Garlic, ginger, turmeric, cumin, coriander, cinnamon, cardamom, chili powder blend beautifully with yogurt. The yogurt helps spread these flavors throughout the meat thoroughly.
Leavens the Meat
Yogurt contains live cultures that produce carbon dioxide as the meat marinates. This helps lightly leaven and tenderize the meat further. The air pockets create more surface area for absorbing flavors.
Prevents Overcooking
The acidity of yogurt helps denature meat proteins so they hold onto moisture better. This allows the meat to stay juicy and not dry out easily when cooking over high heat or for long periods. Well-marinated meats can be cooked till tender without turning chewy.
Common Yogurt Marinades in Indian Cuisine
Here are some popular yogurt-based marinades used in Indian cooking:
Tandoori Chicken
This fiery red marinade contains yogurt, tandoori masala spice mix, garlic, ginger, lemon juice, chili powder, garam masala, and oil. It infuses chicken with smoky, spicy flavors.
Tikka Masala
Chicken tikka is marinated in a creamy, orange-hued yogurt sauce with turmeric, garam masala, cumin, coriander, chili powder, garlic, and ginger.
Butter Chicken
Chicken is marinated in a rich, red yogurt sauce with plenty of butter, tomato puree, garlic, ginger, garam masala, cumin, and paprika.
Kashmiri Chili Chicken
Fiery Kashmiri chilis tint the yogurt marinade an alluring red. Spices like fennel, ginger, coriander, garam masala add depth.
Reshmi Kababs
Minced lamb kababs get their super soft texture from an overnight marinade in yogurt, garlic, ginger, garam masala, paprika, and spices.
Shammi Kabab
These chicken mince kababs are marinated in yogurt with spices like garam masala, cumin, and mint to make them juicy and flavorful.
Chicken Korma
Chicken pieces are infused with flavors of the onion-yogurt curry base with spices like coriander, turmeric, cardamom, cloves, cinnamon, and bay leaf.
Effects of Yogurt Marination
Marinating meat in yogurt produces several desirable effects:
Tenderizes Meat
The proteolytic enzymes break down tough collagen fibers. This makes the meat soft and easy to chew.
Enhances Flavor
Yogurt helps permeate meat thoroughly with spices, herbs, greens, chiles, garlic, ginger to give robust and complex flavors. The tang accentuates spice flavors.
Retains Moisture
Yogurt introduces moisture and its acidic nature retains it during cooking. Well-marinated meats remain succulent.
Prevents Drying Out
Denatured meat proteins are less prone to squeezing out moisture while cooking. The meat stays juicy.
Leavens Texture
Gas bubbles produced by yogurt cultures leaven the meat lightly. More nooks and crannies help absorb flavors.
Tenderizes Connective Tissue
Yogurt softens collagen in tougher cuts like mutton and game meats, making them perfectly tender.
Brightens Color
Pigments from spices and herbs penetrate deep into meat giving a vibrant, appetizing color.
Enhances Shelf Life
The high acidity of yogurt retards bacterial growth, keeping marinated meats fresh for longer.
Best Practices for Yogurt Marination
Here are some tips to get the best results from yogurt marinades:
Use Full-Fat Yogurt
Full-fat yogurt has more enzymes for tenderizing. The fat carries flavors better too.
Allow Long Marinating Time
Letting meat soak overnight in the yogurt marinade allows the enzymes to act and flavors to penetrate fully.
Marinate in the Refrigerator
The cool temperature allows the yogurt enzymes to act without spoilage or bacterial growth.
Turn Meat Periodically
This ensures the marinade coats the meat evenly on all sides.
Pierce Meat with Fork
Prick chicken, lamb, and meats with a fork so the marinade can infiltrate the interior easily.
Discard Used Marinade
Don’t baste meat with used marinade to avoid bacteria. Use fresh reserved marinade.
Pat Meat Dry Before Cooking
This allows the meat to brown and seal in juices instead of stewing.
Rest Marinated Meats Before Serving
Letting meat rest redistributes moisture evenly. This prevents dryness after slicing.
Step-by-Step Marination Process
Marinating meat in yogurt is easy. Follow these steps:
Prep the Meat
Clean and trim excess fat from meat. Cut into desired pieces. Prick all over using a fork.
Make the Marinade
Whisk together yogurt, spices, herbs, aromatics, salt in a bowl. Adjust consistency if needed.
Marinate
Put meat in a sealable bag or dish. Pour marinade over to coat completely. Refrigerate for 6-24 hours.
Cook
Remove meat from marinade. Pat dry with paper towels. Discard used marinade. Cook as desired.
Serve
Let meat rest for 5-10 minutes before cutting to serve. The juices will redistribute evenly.
Types of Meat to Marinate in Yogurt
Virtually all meats benefit from marination in yogurt. Here are some top choices:
Chicken
From tandoori chicken to butter chicken, yogurt makes chicken juicy and flavorful. Skinless boneless chicken breasts and thighs work best.
Lamb
Yogurt marination makes lamb incredibly tender. Leg of lamb, lamb chops, lamb kebabs all turn out delicious.
Beef
Flank steak, sirloin tips, stewing beef all become succulent with yogurt marination.
Goat
Yogurt helps tenderize the lean meat. Marinate goat pieces in spicy yogurt mixes for curries.
Pork
Use yogurt to infuse pork chops, ribs, stir-fries with Indian spices before cooking.
Turkey
Try marinating turkey legs or breast fillets in tandoori or tikka style yogurt marinades.
Game Meats
Tenderize venison, boar, rabbit, or other game in yogurt before cooking.
Fish
Robust fish like tuna, salmon, shark absorb spices beautifully when marinated in yogurt.
Meat-Yogurt Ratios for Marination
Use the following yogurt-to-meat ratios for marinating different cuts:
| Meat | Yogurt Ratio |
|---|---|
| Chicken pieces, bone-in | 1:2 |
| Chicken fillets, boneless | 1:4 |
| Lamb chops, bone-in | 1:3 |
| Lamb cubes, boneless | 1:4 |
| Beef steaks | 1:2 |
| Pork chops | 1:3 |
| Ground meats | 1:4 |
| Fish fillets | 1:5 |
For example, marinate 1 lb chicken pieces in 2 cups yogurt. Adjust yogurt amount depending on size of meat cuts.
Troubleshooting Yogurt Marinades
Here are some common issues and fixes:
Marinade Too Thick
– Add more yogurt, lemon juice, or water to thin out.
Marinade Too Runny
– Remove some yogurt and blend with spices to form a paste. Mix back into marinade.
Meat Not Tender Enough
– Use full-fat yogurt, pierce meat more, and marinate longer.
Meat Loses Moisture During Cooking
– Pat meat very dry before cooking. Don’t overcook. Let rest before slicing.
Marinade Dripping While Cooking
– Blot marinade thoroughly from meat before cooking. Cook at high heat to sear and lock in juices.
Marinade Has Off Flavor
– Ensure yogurt is fresh. Omit additional water. Use good quality spices.
Marinade Too Spicy
– Reduce amount of chiles and black pepper. Adjust to taste.
Meat Comes Out Bland
– Use more spices, herbs, and aromatics. Let marinate for longer time.
Innovative Uses for Yogurt Marinades
Yogurt marination goes way beyond tandoori! Try these creative ideas:
Yogurt-Brined Fried Chicken
Soak chicken pieces in seasoned yogurt before breading and frying for incredibly juicy, flavorful fried chicken.
Yogurt-Marinated Grilled Vegetables
Infuse grilled peppers, zucchini, eggplant, mushrooms with herb-yogurt marinades.
Yogurt-Marinated Paneer Skewers
Cubes of paneer soaked in spicy yogurt turn succulent when grilled.
Yogurt-Cured Gravlax
Marinate fresh salmon fillets in yogurt, dill, spices to make gravadlax.
Yogurt-Marinated Fruit Salad
Let fruits like peaches, pineapple, apples soak in vanilla or saffron yogurt for a unique dessert.
Yogurt-Marinated Cheese
Soft cheeses like mozzarella or chèvre become infused with herbs and spices when marinated in yogurt before baking or grilling.
Global Twists on Yogurt Marinades
The uses for yogurt marinades extend across cuisines worldwide:
Middle Eastern Shish Kebabs
Lamb is marinated in thick, creamy yogurt flavored with saffron, parsley, mint, garlic.
Moroccan Chicken Tagine
Chicken legs and thighs are marinated with spices in yogurt and then braised with olives.
Persian Jujeh Kebab
Saffron and onion flavor the yogurt marinade for these skewers of chicken fillet pieces.
Turkish Iskender Kebab
Thin slices of yogurt-marinated lamb are served over bread and yogurt sauce.
Armenian Kufta Kebab
Ground lamb and bulgur patties are flavored with onion, herbs, spices in the yogurt marinade.
Afghani Korma
Yogurt combined with nuts and cream makes a rich marinade and curry base for this dish.
Pakistani Tikka
Boneless chicken cubes are marinated in spiced yogurt and grilled in a tandoor.
Conclusion
Yogurt is undoubtedly the star marinade ingredient in Indian cooking. Its unique properties allow it to tenderize meats, infuse them with flavor, retain moisture, and prevent overcooking. While traditionally used for tandoori and tikka preparations, creative cooks worldwide have adapted yogurt marination to work magic on all kinds of meats, seafood, vegetables and even fruits! With its versatility and fool-proof results, the Indian yogurt marinade is here to stay as a culinary fixture.