How to use the broiler setting on an oven to finish tandoori dishes?

Question

Find out how broiling can replicate charred textures in tandoori recipes.

Answer 1

To use the broiler setting on an oven to finish tandoori dishes, preheat the broiler, position the dish on a top rack (6-8 inches from the element), and cook for a very short duration (1-5 minutes), watching constantly for quick charring and browning.

Detailed Explanation:

The broiler setting in a home oven can effectively mimic the intense, direct top-down heat of a tandoor, creating the coveted char marks and crispy exterior on tandoori dishes like chicken tikka or paneer tikka.

1. Preheat the Broiler: Turn your oven's broiler setting to high and let it preheat for at least 5-10 minutes. This ensures the heating element is glowing red hot and ready to deliver intense heat.
2. Position the Dish: Place your partially cooked tandoori chicken or paneer tikka on a baking sheet. Position the baking sheet on the top rack of your oven, typically 6-8 inches (15-20 cm) from the broiler element. Adjust the rack height as needed; closer for quicker charring, further away for more even browning without rapid burning.
3. Watch Constantly: This is the most crucial step. Broiling is very fast. The food can go from perfectly charred to burnt in a matter of seconds. Keep a watchful eye on the dish throughout the broiling process.
4. Broil and Flip: Broil for 1-3 minutes per side, depending on your desired level of char. You might need to flip the pieces once to get even charring on different sides. Continue broiling in short bursts until the desired char marks and color are achieved.
5. Remove and Serve: Once the desired char is reached, carefully remove the dish from the oven. The internal cooking should already be mostly complete from the initial roasting.

Pro Tip:

Before broiling, lightly brush the tandoori pieces with a little oil or melted ghee; this helps promote better browning and a richer flavor on the charred bits.