Tawa Chicken
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide tawa or pan so the chicken sits in a single layer and chars lightly instead of steaming.
- 2Do not rush the onion stage; light golden onions give the masala its sweetness and body.
- 3Cook the tomatoes until they turn pulpy and the oil peeks out, or the final masala can taste raw.
- 4After adding the marinated chicken, leave it undisturbed briefly between turns to build dhaba-style browned spots.
- 5Add only the listed splash of water at the end; too much liquid will thin the thick tawa coating.
- 6Crush the kasuri methi between your palms before adding so its aroma releases fully into the masala.
- 7Rest the finished chicken for 3 to 5 minutes off the heat so the masala clings better to each piece.
Adapt it for your goals.
Boneless
Use boneless thigh pieces for faster cooking and easier serving; reduce the covered simmer so the meat stays juicy.
spicierSpicier
Increase red chili powder and add extra slit green chilies for a sharper dhaba-style heat.
low dairyLow-dairy
Replace butter with oil and use a smaller amount of yogurt in the marinade if you want a lighter finish.
gravy styleGravy-style
Add a little more water at the end for a looser masala that pairs especially well with jeera rice.
Why this is on our healthy list.
Good Protein Base
Chicken makes this dish filling and protein-rich, which helps turn it into a satisfying main course.
Contains Fermented Dairy
The yogurt marinade adds creaminess and tang while also contributing some protein and calcium.
Packed With Aromatics
Onion, tomato, ginger, garlic, cumin, and coriander bring depth of flavor without needing heavy cream.
Frequently asked questions
Yes, you can marinate it for a few hours in the refrigerator for deeper flavor, but 20 minutes is enough for this quick tawa method.
