KITCHEN PRACTICE 1 — A Full Tandoori-Style Marinade & Broil
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Chapter: Indian Cookery 7 — Yogurt Marination & Dry-Heat Cooking (Tandoori-Style)

TASK
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Marinate a protein of your choice in a yogurt-based tandoori
marinade for at least a couple of hours, then cook it under a home
broiler on a wire rack, basting with ghee near the end.

WHAT TO DO
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1. Whisk together yogurt, ginger-garlic paste, a squeeze of lemon
   juice, chili powder, garam masala, ground cumin and coriander, a
   little oil, and salt.
2. Coat your chosen protein thoroughly in the marinade, cover, and
   refrigerate for at least a couple of hours (longer if you can).
3. Preheat your broiler on its highest setting, giving it real time
   to come fully up to temperature.
4. Place the marinated pieces on a wire rack set over a tray, and
   cook close to the heat source, turning once partway through.
5. In the final minute, brush with melted ghee and return briefly to
   finish.

WHAT TO EXPECT
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- The surface should develop real charred spots in places — that's
  expected and part of the style, not a sign of overcooking.
- The exterior should look drier and more textured than the raw
  marinated surface, while the interior stays moist.
- The final baste of ghee should add a visible sheen and a noticeable
  boost in aroma and flavour.

WHY THIS WORKS AS AN ANSWER
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This exercise runs the full tandoori-style process end to end for
the first time — a properly built yogurt marinade, real marinating
time, and the closest practical home substitute for a tandoor's
extreme heat. It's the concrete payoff of everything the chapter
explains about yogurt's own tenderizing chemistry and the honest
temperature gap between a tandoor and a home oven.