11 Hacks to Cook Punjabi Dhaba-Style at Home

8. Nail restaurant-style marination for proteins

Marination is about tenderizing and layering flavor, not just dumping spices. Use plain yogurt as the base, add a measured mix of salt, ground spices, ginger-garlic paste, and a little oil. For chicken, add a touch of lemon juice or raw papaya paste if you want faster tenderizing, and let it rest in the fridge for at least 2 hours or overnight for deeper flavor. Salt early when using yogurt-based marinades; it helps the meat absorb flavors. For paneer, press the block to remove excess water, cut into thick cubes, marinate briefly, and shallow-fry to get a slightly crisp exterior before finishing in sauce. For home ovens or air fryers, roast marinated proteins at high heat to mimic the char of a tandoor. A controlled char or browning adds smoky notes that dhaba kitchens get from open grills. With measured salt and confident spice balance, your proteins will taste rounded and hold up in rich gravies.