Tandoori Yogurt Spice Marinade

Yogurt is the whole trick here: its lactic acid tenderizes far more gently than citrus or vinegar, which is why this marinade can sit for 8 to 24 hours without turning the meat mushy. The spice blend — garam masala, paprika, turmeric, cumin, coriander, ginger, cayenne — was built for a tandoor oven running near 900°F, but it translates just fine to a home grill at 400-500°F, and the turmeric's curcumin gives it that unmistakable orange-red color. On the grill, the yogurt coating chars slightly while sealing in moisture, producing the classic dark spots on bone-in chicken in about 15 minutes. There's a 10-minute quick version for weeknights, but overnight is still the real answer.