What kind of yogurt is best for tandoori marinades (Greek vs. regular)?

Question

Compare yogurt types to see which delivers better results in tandoori marinades.

Answer 1

For tandoori marinades, Greek yogurt (or hung curd) is generally preferred over regular yogurt because its thicker consistency adheres better to the meat and its lower water content prevents dilution of flavors.

Detailed Explanation:

The type of yogurt used significantly impacts the quality of a tandoori marinade.

Greek Yogurt: This is highly recommended and often synonymous with 'hung curd' in Indian cooking. Greek yogurt has been strained to remove excess whey, resulting in a much thicker, creamier consistency.

• Better Adhesion: Its thickness allows the marinade to cling beautifully to the chicken pieces, forming a rich, even coating that won't drip off during cooking. This ensures every bite is flavorful and helps create a protective barrier that seals in moisture.
• Concentrated Flavor: With less water, the flavors of the spices and other marinade ingredients become more concentrated, leading to a more intense and authentic taste.
• Superior Tenderization: While both types of yogurt tenderize due to lactic acid, Greek yogurt's higher protein content and denser texture often result in a more effective and consistent tenderization without making the meat mushy.

Regular Yogurt: While usable, regular plain yogurt is much thinner and contains more water.

• Dilution: Its higher water content can dilute the marinade's flavors.
• Poor Adhesion: It tends to run off the chicken, leading to uneven coating and less effective tenderization and flavor penetration.
• Slightly Less Effective Tenderization: While it does tenderize, the results might not be as pronounced as with thicker yogurt.

If only regular yogurt is available, it's highly recommended to hang it to remove excess whey, essentially turning it into hung curd.

Pro Tip:

To make hung curd at home, place regular plain yogurt in a muslin cloth or a fine-mesh sieve lined with cheesecloth, set it over a bowl, and refrigerate for at least 2-4 hours, or preferably overnight, to drain the whey.