Why is hanging the curd (yogurt) important for a tikka marinade?

Question

Learn why draining yogurt impacts consistency and flavor in tikka preparations.

Answer 1

Hanging the curd (yogurt) is important for a tikka marinade because it removes excess whey, resulting in a thicker, creamier yogurt that adheres better to the paneer or chicken, concentrating flavors and preventing the marinade from becoming watery.

Detailed Explanation:

Hanging the curd, a process of straining regular plain yogurt, is a fundamental step in preparing an authentic and effective tikka marinade. Here's why it's so important:

1. Achieving Thickness: Regular yogurt has a high water content (whey). When combined with other marinade ingredients, this excess water would thin out the marinade considerably, causing it to drip off the paneer or chicken instead of coating it evenly. Hanging the curd removes this whey, leaving behind a thick, creamy, concentrated yogurt base.
2. Better Adhesion: A thick marinade adheres much better to the surface of the paneer or chicken. This ensures that every piece is thoroughly coated with the flavorful spices and tenderizing agents, leading to a more consistent and delicious result.
3. Concentrated Flavors: By removing the water, the flavors of the spices and other aromatic ingredients in the marinade become more concentrated and intense. This leads to a deeper, more authentic taste in the final tikka dish.
4. Prevents Dilution During Cooking: During high-heat cooking, a watery marinade would evaporate quickly, leaving the paneer or chicken exposed and prone to drying out. A thick, well-adhered marinade forms a protective layer that helps lock in moisture.

To hang curd, place plain yogurt in a muslin cloth, cheesecloth, or a very fine-mesh sieve set over a bowl, and let it drain in the refrigerator for at least 2-4 hours, or preferably overnight.

Pro Tip:

Save the drained whey from the hung curd; it's a nutritious liquid that can be used in smoothies, to knead dough, or as a tangy base for soups.