Tawa Chicken is a quick, easy and fragrant Indian chicken recipe that is prepared on a flat hot tawa(griddle). This dish is immensely popular on streets of India. Juicy chicken pieces are cooked in a thick masala made with onions, tomatoes, and a freshly ground tawa masala powder for authentic, street style bold flavors!
Pan frying on a high heat in a heavy cast iron tawa gives a smoky taste to the meats or vegetables or paneer and we all know how delicious anything charred is, right?Typically, tawa dishes are not too saucy, rather have a chunky masala that clings to the chicken.
Bone-in Chicken- You can use bone-in chicken pieces depending on your preference. Bone-in pieces often add more flavor but the cooking time will be longer. I suggest adding little bit of yogurt (about ⅓ cup) while marinating if you are using bone in chicken so that we have extra moisture while the bone in chicken cooks.
Tawa Chicken is a perfect dish to serve as a starter with drinks. On streets, they usually serve it with parathas or naan. You can make wraps out of by parceling it inside indian flatbreads like paratha and a fresh salad like kachumber.
Ingredients for Tawa Chicken
Steps for Tawa Chicken
Tawa Chicken
Ingredients
1 teaspoon Ginger Garlic Paste
1 teaspoon Salt
2 tablespoon Curd
250 grams Chicken
One and a half teaspoon Coriander Seeds
1 teaspoon Cumin Seeds
7 to 8 black Pepper Corns
2 to 3 tablespoon Oil
2 teaspoon Garlic
1 teaspoon red Kashmiri Chilli powder
1/4th teaspoon Turmeric Powder
1 big Tomato
3 to 4 tablespoon Fried Onions
Fresh Coriander
1 tablespoon Water
1/4th teaspoon Garam Masala Powder
1 teaspoon Dried Fenugreek Leaves
Ginger Julienne
Green Chillies
2 tablespoon Fresh Cream
1 teaspoon Butter
Fresh Coriander
Pav or Bread
Steps
In a bowl take 1 tsp ginger garlic paste, 1 tsp salt, 2 tbsp curd and 250 grams boneless chicken cut into small pieces.
Mix it till well combined and marinate it for half an hour.
Dry roast one and a half tsp coriander seeds, 1 tsp cumin seeds, 7 to 8 black pepper corns for a minute on low flame then grind it into a coarse powder.
Heat 2 to 3 tbsp oil in an iron tawa, add 2 teaspoon chopped garlic, fry till light golden in colour, then off the flame and add 1 tsp red Kashmiri Chilli powder, 1/4th tsp turmeric powder and sauté it for 10 seconds.
Then add the marinated chicken pieces and on the flame and mix it on low flame, till the spices are well coated on the chicken and then add the coarse grinded powder that you have prepared and stir fry it on high flame for 4 to 5 minutes.
Then add 1big sliced tomato, 3-4 tbsp fried onions, freshly chopped coriander leaves mix it well then cover and cook on low flame till the tomatoes are soft for 2 to 3 minutes.
Now you have to again cook the chicken, so when the tomatoes are done add 1 tbsp water, 1/4th tsp garam masala powder, 1 tsp dried fenugreek leaves, some Ginger julienne, some slit green chillies mix it well and stir fry it for a minute.
Then add 2 tbsp fresh cream ,one teaspoon butter, some fresh chopped Coriander, Half Grated boiled egg mix it till well combined on high flame and then off the flame.
Now to serve the Tawa chicken, just move the chicken on the side of the Tawa to get some empty space on the Tava.
As the tava is hot you can roast the Pav, so add some butter and chopped coriander leaves and roast the Pav on the Tawa for a second and then serve it hot with onion slices and lemon wedges.
If you like my recipes do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Tips *Use a large flat and heavy tawa (griddle) for uniform cooking and to prevent the chicken from sticking. A large tawa ensure that the chicken cooks in a single layer without piling. Cast iron griddles or skillets work well. *Do not skimp on oil. Else the chicken will start sticking. *Adjust the spice levels according to your preference. If you prefer it spicier, you can add more green chilies. *You can also use bone chicken instead of boneless chicken.
.jpg)