Indian tandoori and tikka marinades

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The tandoori marinade system is a two-stage process that's almost always simplified to a single step in Western recipes — and that simplification is why home tandoori never tastes like restaurant tandoori. The first marinade is a brief rub of salt, turmeric, chilli powder, lemon juice, and sometimes raw papaya paste (as a tenderiser). This sits for 30-60 minutes and begins to break down the protein surface. The SECOND marinade is the yogurt-based coating: thick yogurt, ginger-garlic paste, garam masala, Kashmiri chilli (for colour), and cream or mustard oil. This sits for 4-24 hours. The two stages create different effects that a single combined marinade cannot replicate.

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