Chicken Tikka and the Two-Stage Marinade
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
Chicken tikka — boneless chicken cubes marinated twice (a salt-lemon first marinade, then a yogurt-spice second marinade) and cooked in a tandoor at extreme heat — requires the two-stage marination to achieve the characteristic char-spotted surface, tender interior, and spice penetration that single-stage marination cannot. The first marinade opens the protein; the second flavours it; the high heat of the tandoor (or its home equivalent) creates the char.
III
The Thread
—The two-stage marination principle — first denaturation marinade, then flavouring marinade — appears in Peruvian ceviche (the brief lime cure before the full leche de tigre), in various meat preparati
IV
Flavour Context
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