Tender, boneless chicken pieces marinated in yogurt and spices, seared on a hot griddle (tawa) and tossed in a tangy, spicy onion-tomato masala. This popular North Indian street-style dish is known for its smoky flavor and semi-dry consistency, making it a perfect appetizer or main course.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 serving
405cal
42gprotein
15gcarbs
Ingredients
500 g Boneless Chicken (Cut into 1-inch pieces, thighs are recommended for juiciness)
0.5 cup Curd (Use thick, plain yogurt)
1.5 tbsp Ginger Garlic Paste
1 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala (Divided into two 0.5 tsp portions)
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This punjabi dish is perfect for lunch. With 769.62 calories and 50.99g of protein per serving, it's a nutritious choice for your meal plan.
20gfat
3 tbsp Vegetable Oil (Divided)
1 tbsp Butter
2 medium Onion (Finely chopped)
2 medium Tomato (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 tsp Chaat Masala
1 tbsp Kasuri Methi (Dried fenugreek leaves)
0.25 cup Water (As needed, for adjusting consistency)
2 tbsp Coriander Leaves (Chopped, for garnish)
1 inch Ginger (Cut into thin juliennes for garnish)
Instructions
1
Marinate the Chicken: In a large bowl, combine the chicken pieces, curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, 0.5 tsp of garam masala, lemon juice, and 0.75 tsp of salt. Mix thoroughly to ensure each piece is well-coated. Cover and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Sear the Chicken: Heat 2 tbsp of oil on a large tawa or heavy-bottomed skillet over medium-high heat. Carefully place the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan (work in batches if necessary). Cook for 8-10 minutes, turning occasionally, until the chicken is golden brown on all sides and about 80% cooked through. Remove the chicken from the tawa and set aside.
3
Prepare the Masala Base: In the same tawa, add the remaining 1 tbsp of oil and the butter. Once the butter melts, add the finely chopped onions. Sauté for 5-7 minutes until they turn soft and golden brown. Add the slit green chilies and cook for another minute until fragrant.
4
Cook the Tomatoes: Add the finely chopped tomatoes and the remaining 0.5 tsp of salt to the tawa. Cook for 4-5 minutes, mashing the tomatoes with the back of your spatula, until they break down into a soft, pulpy masala and you see oil beginning to separate at the edges.
5
Combine and Finish: Return the partially cooked chicken to the tawa with the onion-tomato masala. Sprinkle over the chaat masala and the remaining 0.5 tsp of garam masala. Crush the kasuri methi between your palms to release its aroma and add it to the mix. Toss everything together gently for 3-4 minutes until the chicken is fully cooked and the masala coats each piece beautifully. If the mixture seems too dry, add a splash of water to reach the desired consistency.
6
Garnish and Serve: Turn off the heat. Garnish generously with fresh chopped coriander leaves and ginger juliennes. Serve the Tawa Chicken hot with naan, roti, or lemon wedges on the side.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
