How to use yogurt to tenderize meats?

Whole milk yogurt (Dahi) is a common meat tenderizer for fowl such as chicken, duck, turkey and seafood (Prawns, Scallops)

It can be used for red meats (lamb, goat), but the preferred tenderizer for red meat is Papaya.

Preparing Yogurt Marinate

The live culture, fat, and lactic acid are the key components of yogurt that help with tenderizing.

In Punjab, Tandoori spices are added to yogurt to enhance flavor.

- As a minimum, the marinate should include salt

- Add tomatoes to increase the acid

- Add Ginger for enzymes

- Add oil to increase the fat

It depends on pH factor, temperature, fats, type of meat. Marinating also infuses the flavors in the meat. I use the following table.

Seafood: 30 minutes at room temperature

Chicken/ lamb : 8 to 12 hours in the refrigerator

Chicken/ lamb : 4 to six hours at room temperature