Marination

Pakistani marination is almost always yogurt-based — the lactic acid gently denatures meat proteins for tenderness while the fat carries the fat-soluble spices deep into the meat. Tikka marinates for 4-6 hours minimum; tandoori whole chicken overnight. The spice mix typically includes ginger-garlic paste, red chilli, cumin, coriander, and garam masala, with lemon juice added close to cooking time. More elaborate marinades for dum dishes include ground onion, fried onion (birista), and sometimes papaya paste for additional enzymatic tenderizing.