KITCHEN PRACTICE 2 — Marinated vs. Unmarinated
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Chapter: Indian Cookery 7 — Yogurt Marination & Dry-Heat Cooking (Tandoori-Style)

TASK
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Cook two equal pieces of the same protein the same way — one
yogurt-marinated, one plain and unmarinated — and compare texture
and moisture.

WHAT TO DO
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1. Take two equal-sized pieces of the same protein (chicken thigh or
   breast works well for a clear comparison).
2. Marinate one piece in a full yogurt-based tandoori marinade for
   at least a couple of hours, as in Kitchen Practice 1.
3. Leave the second piece plain, seasoned only with a little salt and
   oil, with no yogurt marinade at all.
4. Cook both pieces under the broiler at the same time, on the same
   rack, for the same length of time.
5. Cut into both and compare texture, moisture, and taste.

WHAT TO EXPECT
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- The marinated piece should feel noticeably more tender when cut,
  and taste more deeply seasoned throughout, not just on the surface.
- The unmarinated piece is likely to taste flatter and may feel
  slightly firmer or drier by comparison, especially near the
  surface.
- Both pieces should still cook through safely in a similar amount of
  time, since the marinade's main effect is texture and flavour,
  not cooking speed.

WHY THIS WORKS AS AN ANSWER
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This is the most direct possible test of the chapter's own central
claim — that yogurt marination genuinely changes texture, not just
flavour. Cooking both pieces identically except for the marinade
isolates that one variable cleanly.