Adapted from Adam Ragusea’s video.

Total time: 30 mins prep + marinate overnight + 30 mins cook

Makes 2-3 servings.
Leftover chicken can also be used to make chicken tikka masala.

Ingredients

Garam Masala

• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 4 black cardamom pods
• 1 tsp fenugreek seeds
• 1/2 tsp black peppercorns
• 1/2 cinnamon stick

Chicken

• 5 lbs chicken drumsticks
• 2 tbsp kashmiri chili powder
• 2-3 tbsp ginger garlic paste, from the jar or freshly made
• Juice of 1 lemon
• 1/2 cup greek yogurt
• Salt

(Optional) Vegetable side

• 1 white onion
• 1-2 green bell peppers
• Lemon juice

Directions

Garam Masala

• (Optional) Toast spices in a pan, until fragrant and just smoking
• Grind them into a powder, using a spice grinder

Marination

• Score chicken drums with several deep cuts each, and place in your marinating vessel (ideally plastic, glass, or stainless steel b/c acid)
• Salt chicken, eyeballing how much salt you’d need to fully season the meat
• Add in garam masala, getting a good coating (you won’t use all of it)
• Add in ginger garlic paste, lemon juice, and yogurt
• Mix until each piece is coated in a homogenous paste
• Cover, and marinate overnight

Cook

• Preheat broiler on its hottest setting
• Line baking sheet with foil and wire rack, and place chicken
• Broil chicken as close as you can to the element until charred, about 10 mins
  • If things are charring too quickly, get your char and then continue broiling on a lower rack position, as chicken meat will still need more time to cook
• Flip chicken, and repeat broiling process to char the other side, about 10 mins
  • If the drippings start to burn, add some water to the baking sheet
• Check chicken temp – if <170F, get chicken up to temp by baking at 350F

Vegetable side

• Peel and slice veges
• Toss in oil, salt
• Roast, or pan fry, till browned but still with some bite
• Finish with some lemon juice