Indian BBQ Hyderabadi Pathar Chicken

Pathar chicken is traditionally cooked on a hot stone, but a heavy cast-iron tawa or grill pan gives the same fast-seared spirit at home. Thin slices of chicken hit the hot surface and brown quickly, so this feels like barbecue even without skewers. The marinade is yogurt-based but used lightly, just enough to season and tenderise.

The key is speed. If the slices are thick, they will release water and stew before they brown. Cut them thinly, heat the pan hard, and cook in batches so the surface stays hot. Papaya paste is optional; it helps tenderness, but too much time in papaya can make the texture mushy.

This is one of the quickest Indian BBQ recipes in the set. Serve it straight from the pan with roti, onion and lemon. It is lean, high-protein, no-deep-fry and ideal for weeknights when you want grilled flavour without a long setup.