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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.
For 4 servings
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.
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.
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.
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.
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.
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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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 405.41 calories per serving with 42.16g of protein, it's a moderately challenging recipe perfect for dinner or lunch or appetizer.
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.
Create a Paneer Tawa Masala by replacing the chicken with 400g of paneer cubes. Lightly pan-fry the paneer until golden before adding it to the masala in the final step to prevent it from breaking.
For a Mushroom Tawa Masala, use 500g of sliced button or cremini mushrooms. Sauté the mushrooms until they release their water and start to brown before adding them to the onion-tomato base.
For a richer, milder version, stir in 2-3 tablespoons of heavy cream or cashew paste at the very end of cooking, just before garnishing. This will create a luscious, creamy coating on the chicken.
Chicken is a high-quality source of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The recipe includes spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help support a healthy immune system.
The capsaicin in red chili powder and other compounds in the spice blend can provide a temporary boost to your metabolism, aiding in calorie burning.
One serving of this Tawa Chicken recipe contains approximately 345-380 calories, depending on the type of chicken used (thighs vs. breast) and the amount of oil.
Tawa Chicken can be a healthy dish as it's rich in protein from the chicken. To make it healthier, you can use chicken breast instead of thighs, reduce the amount of butter and oil, and serve it with whole wheat roti.
Absolutely! While a tawa gives it an authentic touch, a heavy-bottomed skillet, cast-iron pan, or a large frying pan will work perfectly well. The key is to use a pan that distributes heat evenly.
Yes, Tawa Chicken reheats very well. You can store it in an airtight container in the refrigerator for up to 3 days. The flavors often become more pronounced the next day.
It pairs wonderfully with Indian breads like naan, roti, or paratha. It can also be served with a side of mint chutney, pickled onions, and a simple salad.
This can happen for a few reasons: overcooking the chicken, using low-fat chicken breast which dries out faster than thighs, or not having enough moisture in the masala. Be careful not to overcook the chicken during the initial searing and add a splash of water at the end if the masala looks too dry.