What is the role of besan (gram flour) in a tikka marinade?

Question

Understand how gram flour contributes to flavor and texture in tikka marinades.

Answer 1

Besan (gram flour) in a tikka marinade acts as a crucial binding agent, helping the marinade adhere effectively to the paneer or chicken, and also contributes to the formation of a flavorful, slightly crispy crust during cooking.

Detailed Explanation:

Besan, or gram flour (chickpea flour), is a small but mighty ingredient in traditional tikka marinades, serving several important purposes.

1. Binding Agent: This is its primary role. The proteins and starches in besan help to bind all the marinade ingredients together, creating a thick, cohesive paste. Without it, a yogurt-based marinade might be too thin and watery, causing it to slide off the paneer or chicken, leading to uneven coating and less flavor.
2. Adhesion: Because it helps the marinade thicken and stick, besan ensures that a substantial layer of flavorful marinade adheres to the surface of the pane food throughout the cooking process. This prevents the paneer or chicken from drying out and enhances the overall taste.
3. Crust Formation: During high-heat cooking (roasting or grilling), the besan in the marinade toasts and crisps up, contributing to the formation of a delicious, slightly crunchy, and savory crust on the tikka, which is a desirable characteristic.
4. Flavor Absorption: Besan itself has a subtle, earthy flavor that complements the spices in the marinade. It also helps to absorb excess moisture released during cooking, further contributing to the crisp exterior.

Often, a small amount of besan is lightly roasted in a dry pan before being added to the marinade to enhance its nutty flavor.

Pro Tip:

If your marinade feels too thin, add a teaspoon of roasted besan at a time, mixing well, until you achieve a thick, paintable consistency.