Tawa Chicken

Name: Tawa Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g chicken (bone-in, curry cut, cleaned); 0.5 cup yogurt (plain, whisked); 2 tbsp ginger-garlic paste; 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 1 tbsp lemon juice; 0.5 tsp salt; 2 tbsp oil; 1 tbsp butter; 1 tsp cumin seeds; 2 pcs onion (medium, finely sliced); 2 pcs green chili (slit); 3 pcs tomato (medium, finely chopped); 1 tsp coriander powder; 1 pinch cumin powder; 1 tsp kasuri methi (crushed); 1 pinch black pepper; 0.25 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(98)

TASTE SCORE

9/10

Juicy chicken cooked on a hot tawa with onion, tomato, ginger, garlic, and warming spices. It turns out thick, masala-coated, and full of smoky dhaba-style flavor that pairs well with roti or jeera rice.

PREP

20m

COOK

30m

SERVES

100 G

342 cal

SERVINGS

METHOD · 7 STEPS

mix · ~20 min
Marinate the chicken.
1.Add chicken, yogurt, 1 tbsp ginger-garlic paste, red chili powder, turmeric powder, half the garam masala, lemon juice, and half the salt to a bowl.
2.Mix well so the chicken is evenly coated.
3.Set aside for 20 minutes while you prepare the other ingredients.
TIPA short marinade is enough here because the chicken finishes cooking in the masala on the tawa.
saute · ~10 min
Cook the onion base.
1.Heat oil and butter on a tawa or wide heavy pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onion and green chili, then cook until the onion turns light golden, 6 to 8 minutes.
4.Add the remaining ginger-garlic paste and cook for 1 minute.
TIPKeep the heat medium so the onions brown without burning.
saute · ~7 min
Make the masala.
1.Add tomato and cook until soft and pulpy, 5 to 6 minutes.
2.Add coriander powder, cumin powder, black pepper, kasuri methi, and the remaining salt.
3.Cook the masala until it thickens and the oil starts to show at the edges.
saute · ~9 min
Cook the chicken on the tawa.
1.Add the marinated chicken to the tawa and spread it in a single layer as much as possible.
2.Cook on medium-high heat for 4 to 5 minutes, turning the pieces so they start to color.
3.Stir and cook for another 4 minutes until the yogurt coating clings to the masala.
TIPLet the chicken sit undisturbed for a minute or two at a time to build light charred spots.
simmer · ~12 min
Finish until tender.
Add water, mix well, and cover loosely. Cook on low heat for 10 to 12 minutes, stirring once or twice, until the chicken is tender and coated in a thick masala. Sprinkle in the remaining garam masala at the end.
TIPBone-in chicken should reach 74°C or 165°F at the thickest part.
garnish
Garnish with coriander leaves.
serve
Serve hot from the tawa.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide tawa or pan so the chicken sits in a single layer and chars lightly instead of steaming.
2
Do not rush the onion stage; light golden onions give the masala its sweetness and body.
3
Cook the tomatoes until they turn pulpy and the oil peeks out, or the final masala can taste raw.
4
After adding the marinated chicken, leave it undisturbed briefly between turns to build dhaba-style browned spots.
5
Add only the listed splash of water at the end; too much liquid will thin the thick tawa coating.
6
Crush the kasuri methi between your palms before adding so its aroma releases fully into the masala.
7
Rest the finished chicken for 3 to 5 minutes off the heat so the masala clings better to each piece.