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marinate
refrigerated, covered
chicken + yogurt + lemon juice + half the ginger and garlic + kashmiri chili + turmeric + 1 tsp garam masala + cumin + 1 tsp salt — the yogurt's lactic acid and calcium loosen the muscle proteins gently, so thighs stay juicy; a straight acid marinade of the same length would go chalky. Two hours is enough, overnight is better, but scrape off the excess before cooking or the coating steams instead of browning