Indian · dinner
50m
Total time
4
Servings
320
kcal
easy
Difficulty
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FAQ · Things people ask
Yes — and it's better. Place the chicken over direct high heat for the first 10 minutes to char, then move to indirect heat for 15–20 minutes to finish. The smoke adds a dimension a broiler can't match.
Use a meat thermometer: the thickest part near the bone should reach 74°C. If the surface is charred but the inside is underdone, move the tray further from the element and continue cooking. The deep cuts help heat reach the bone faster.
Kashmiri chili gives an authentic deep red without the food coloring used in many restaurants. If you want a deeper color, add ½ tsp of beetroot powder to the marinade — no artificial coloring needed.
Related · You might also cook
Chole bhature is a Delhi street breakfast — the spiced chickpeas are sharper and more sour than a standard chana masala, and the bhature are deep-fried leavened bread that puff dramatically in oil. The two need to be made within 30 minutes of each other; bhature go soft quickly.
Dahi bhalle is a North Indian street food and celebration dish — soft urad dal dumplings soaked until they collapse, served under cold spiced yogurt with tamarind and green chutneys.
Gulab jamun — khoya-based dumplings soaked in rose-cardamom syrup — is the default Indian celebration sweet, eaten warm or at room temperature, and deeply forgiving once you understand the fry temperature.
Kadai paneer is defined by its kadai masala — a coarsely ground blend of coriander seeds and dried red chili that gives the dish its characteristic rough texture and heat. The capsicum is added late to keep it firm; the paneer is seared first so it holds its shape.