Part 4/8:
Cooking begins with grilling the skewers on a hot griddle to mimic traditional tandoor flavors. Using weights or heavy pans helps develop those signature charred edges and smoky flavor. The goal is to achieve a sear with occasional blackened spots, which add depth to the dish. Once achieved, the skewers rest, allowing the juices to redistribute and ensuring juicy, cooked-through chicken on each serving.
Crafting the Flavorful Masala Base
While the chicken grills, the backstory of the sauce unfolds. The chef slices shallots, which will form the aromatic base. In a Dutch oven, cumin, cardamom, cloves, cinnamon, and bay leaf are toasted in oil to release fragrant oils—a technique known as blooming spices.