🍗 Tawa Chicken

🥣 The Marinade

  • Boneless and skinless chicken: 750g

  • Ginger garlic paste: 2tbsp

  • Lime juice: 1tbsp

  • Cumin powder: 1tbsp

  • Coriander powder: 2tbsp

  • Red chili powder: 1tbsp

  • Garam masala: 1tbsp

  • Yoghurt: 50g (whisked)

  • Salt and pepper

✨ The Sauce

  • Yoghurt: 200g

  • Cooking cream: 100g

  • Red chili powder: 1tsp

  • Coriander powder: 1tsp

  • Cumin powder: 1tsp

  • Garam masala: 1tsp

  • Chaat masala: 1tbsp

  • Fenugreek leaves: 1tsp (crushed)

  • Fresh coriander leaves: 1tbsp (chopped)

  • Fresh mint leaves: 1tbsp (chopped)

  • Salt and pepper

🥘 The Dish

Once you've marinated the chicken for at least an hour (ideally overnight), you can start cooking the dish. I usually prep the sauce while my chicken cooks. Final ingredients to bring it all together:

  • Ghee: 2tbsp

  • Green chilies: 5-ish

  • Lemon wedges: 2 lemons worth

  • Ginger: 1 inch julienned

  • Garam masala: 1tsp

  • Fenugreek leaves: 1tsp

  • Fresh coriander and mint leaves: a handful (chopped)

⚒️ How

  • Start by pan frying the chicken till it's about 80-90% there. Rest and cut it into bite-sized chunks for later.

  • Add more ghee to the same pan.

  • Toss in your ginger and green chillies.

  • Once fragrant, add the chicken back to the pan.

  • Give it a little bit, lower the head and add the sauce.

  • Mix things together and let them simmer for 5-10 minutes. You basically want to cook the yoghurt and cream out.

  • To finish, add the garam masala along with the fenugreek, coriander and mint leaves.

  • The lemon wedges can be tucked into the sauce or served on the side.

  • Enjoy?