The two-stage tandoori marinade works because each stage has a different chemical function: the first stage (salt and acid) denatures and tenderises; the second stage (yogurt and spices) coats and protects. Understanding this sequence explains why the stages cannot be combined — the acid in the first stage would partially break down the yogurt proteins in a combined marinade, reducing its adhesive properties.
- **First stage (30–60 minutes):** Salt draws moisture from the protein surface; lime juice or vinegar denatures surface proteins and tenderises. The surface becomes rough and more receptive to the thick second marinade. - **Second stage (4–24 hours):** Yogurt (its casein proteins form a coating that adheres to the roughened surface), spices suspended in the yogurt, ginger-garlic paste. The yogurt's fat carries fat-soluble spice compounds against the protein surface. - **Papaya (for tough cuts):** Raw papaya contains papain, a protease enzyme that breaks down muscle protein fibres — used for mutton and tougher chicken portions. [VERIFY] Bharadwaj's papaya use specification. - **The char:** The yogurt coating chars in a tandoor at 400°C+. The char is the Maillard reaction on the yogurt's proteins and lactose combined with the spice compounds.
Indian Cookery Course