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Why Does Yogurt Marinade Get Watery?

Thin yogurt starts with excess whey

Use thick, well-stirred yogurt; if it has a layer of whey, drain or strain it first. Thin yogurt can run off the meat before the spices have time to cling.

Wet meat dilutes the marinade

Pat the chicken or meat dry after thawing and draining. Water left on the surface dilutes the yogurt coating and makes it slide into the bowl instead of sticking.

Salt can draw moisture from ingredients

Salt can draw moisture from meat and vegetables over time. Keep the marinade refrigerated, follow the recipe's marinating window and avoid leaving salty yogurt marinade at room temperature.

Too much yogurt weakens the coating

Use enough yogurt to coat the pieces, not a large pool of liquid. Add spices in the recipe's stated proportions; extra yogurt may dilute the flavour and make the coating runny.

Long standing can release more liquid

Long marinating can release more liquid, especially with wet meat or thin yogurt. Refrigerate during marination and check the texture before cooking rather than extending the time automatically.

Drain and rebalance before cooking

Before cooking, lift the pieces out and let excess watery marinade drip off. Discard marinade that touched raw meat unless it is brought to a full boil; never reuse it as a cold sauce.