farazpatankar

Tawa Chicken

My go-to recipe if I am craving some home-cooked chicken on a weekday. Barely any prep except for remembering to defrost/marinate the chicken.

🍗 The chicken

Marinate the chicken for anywhere been 30 minutes to 24 hours. The longer the better:

  • Boneless, skinless chicken: 750g
  • Ginger garlic paste: 1/2 cup
  • Vinegar: 1tbsp
  • Salt + pepper to taste
  • Cumin powder: 1 tbsp
  • Coriander powder: 2 tbsp
  • Red chilli powder: 1 tbsp
  • Garam masala: 1 tsp
  • Yoghurt: 1/4th cup (whisked)
  • Once the chicken has been marinated, set a pan on medium to high heat and cook the chicken for 4 minutes on each side. It's okay if it isn't fully cooked at this point. While the chicken cooks, you can prepare the masala/gravy for the chicken.

    🪄 The masala

  • Yoghurt: 1 cup (whisked)
  • Fresh cream: 1/2 cup
  • Salt + pepper to taste
  • Red chilli powder: 1 tsp
  • Coriander powder: 1 tsp
  • Cumin powder: 1 tsp
  • Garam masala: 1 tsp
  • Optional but very nice-to-have
  • 🥘 The dish

    The chicken is on its way to being done and the masala is good to go. We need a few more ingredients prepped and then we can bring it all together!

  • Ghee/oil: 2 tbsp
  • Green chillies: 1/3rd cup (chopped)
  • Lemon wedges: 2-3 lemons
  • Ginger: 1 inch (julienned)
  • Garam masala: 1/2 tsp
  • Fenugreek leaves: 1tsp
  • Fresh mint leaves: 1 tbsp (chopped)
  • Fresh coriander leaves: 1 tbsp (chopped)
  • Once my chicken is ready, I like pulling it onto a cutting board and cutting it into bite sized chunks. While I do that, I add:

  • The oil to the pan
  • Throw in the chillies and the ginger
  • Add the chicken
  • Let things happen for a couple of minutes while mixing it around
  • Add the masala
  • Mix things together and let cook for 5-ish minutes on a simmer
  • Add the garam masala, fenugreek leaves, mint, and coriander
  • Enjoy?
  • 📝 Notes

  • I generally have this with a paratha or some bread. If you're having this with rice, you might want to prepare more masala so you have enough gravy as it thickens up pretty quickly.
  • Original recipe by Sanjyot Keer
  • Made with and