The Tawa Chicken recipe is loved by many people and this delicious food has gained popularity due to its delicious and aromatic spices. It is a favorite street meal of Mumbai city, India. This dish can be prepared quickly and easily using a special blend of flavors on a large flat pan. This post will discuss all the steps in making delicious tawa chicken food from selecting the best ingredients to presenting it.
Table of Contents
Marinate to bring out the flavor
In this tawa chicken recipe, boneless chicken pieces are marinated in a mixture of curd and spices for 30 minutes to infuse the meat with flavor. If you have time, you can marinate the chicken for longer (a few hours or overnight), but if you marinate the chicken for more than 30 minutes, keep it in the refrigerator.
After marinating, this chicken is cooked in a big iron pan with some onions, tomatoes, ginger, garlic, and spices. If you don’t have a tawa, you can use an iron pan or a non-stick pan.
Tawa Chicken Recipe
Due to its simplicity and ease of preparation, this Chicken Tawa Fry is a great option as a starter for large gatherings. It goes well with roti, rice, naan, or paratha, but can also be enjoyed alone. Watch the short video below to learn how to cook the Tawa Chicken recipe.
Strong flavor and vibrant taste
Those who like a little spice in their food will love the Spicy Chicken Tawa Masala. The spiciness of this food comes from red chili powder, black pepper powder, and green chilies. Also add a little Kashmiri chili powder, which adds a beautiful red color without being too spicy.
Ingredients for Tawa Chicken
But our Tawa Chicken Masala has more flavors than just being spicy with the addition of freshness, mint, and coriander to enhance the taste. Tomatoes, curd, and chaat masala give this dish its distinctive spiciness. It will taste especially fresh and tangy if you serve it with a slice of lemon, which you can squeeze over the top just before eating.
Additionally, some single cream can also be added, which gives a creamy taste to this food, but you are free to skip it as the original Tawa Chicken does not include cream. Thus, add only if you prefer a slightly creamy texture.
Detailed Instructions Tawa Chicken Recipe
In a bowl, mix chicken, ginger paste, garlic paste, salt, cumin, coriander, turmeric, red chili powder, curd, black pepper powder, and red chili powder. Stir everything together well and let the chicken marinate for 30 minutes.
Tawa Chicken Recipe – Step 1
• In a bowl, mix black pepper (kali mirch), red chili powder, cumin (cumin), coriander (dhania), and chaat masala. Mix well and set aside.
Tawa Chicken Recipe – Step 2
• After 30 minutes, heat a nonstick pan or iron pan on medium flame. Add oil, minced garlic, and marinated chicken pieces to this mixture. Cook until the chicken turns white.
Tawa Chicken Recipe – Step 3
• After this, mix chopped green chili, onion, tomato, ginger, salt, and Kashmiri chili powder well.
Tawa Chicken– Step 4
• Cover the chicken and cook until it becomes nice and soft. When cutting a piece of chicken, it should be soft and white from the inside, not pink.
Tawa Chicken– Step 5
• Now mix the spices kept separately in it well.
Tawa Chicken– Step 6
• Next, add some roasted dry fenugreek leaves (Kasuri methi) to the chicken by crushing them roughly in your palm.
Tawa Chicken– Step 7
• Finally add garam masala, coriander leaves, mint/mint (optional), and single cream and mix well.
Tawa Chicken– Step 8
• Delicious tawa chicken is ready! Serve hot by adding a slice of lemon on top and sprinkling green coriander.
Read More – Chicken Carciofi Recipe
How to serve tawa chicken
You can serve this grilled chicken as an appetizer or main course because it is so adaptable. Whether you eat it alone, wrap it in roti, carry it in your tiffin, roll it in naan, or sandwich it between two slices of bread, it tastes amazing.
Tawa Chicken Recipe
Ingredients
500 grams – Boneless Chicken, chopped
1 TBSP – Ginger paste
1 TBSP – Garlic paste
½ tsp + ½ tsp – Salt (or to taste)
¼ tsp + ¼ tsp – Black Pepper Powder (or to taste)
½ tsp + ½ tsp – Cumin Powder
½ tsp + ½ tsp – Coriander Powder
¼ tsp – Turmeric Powder
¼ tsp + ¼ tsp – Red Chili Powder
¼ tsp + ¼ tsp – Garam Masala
2 TBSP – Yogurt (Curd)
½ tsp – Chaat Masala
2 TBSP – Oil
1 TBSP – Garlic, chopped
1 cup – Onions, chopped
1 cup – Tomatoes, peeled and chopped
½ tsp – Kashmiri Chili Powder
1 TBSP – Ginger Juliennes
1 – Green Chili, chopped
1 TBSP – Dried Fenugreek Leaves
2 TBSP – Single Cream (Optional)
1 TBSP – Mint, chopped (Optional)
¼ cup – Cilantro, chopped
Some – Lemon, cut into pieces
Instructions
In a bowl, mix black pepper (kali mirch), red chili powder, cumin (cumin), coriander (dhania), and chaat masala. Mix well and set aside.
After 30 minutes, heat a nonstick pan or iron pan on medium flame. Add oil, minced garlic, and marinated chicken pieces to this mixture. Cook until the chicken turns white.
After this, mix chopped green chili, onion, tomato, ginger, salt, and Kashmiri chili powder well.
Cover the chicken and cook until it becomes nice and soft. When cutting a piece of chicken, it should be soft and white from the inside, not pink.
Now mix the spices kept separately in it well.
Next, add some roasted dry fenugreek leaves (Kasuri methi) to the chicken by crushing them roughly in your palm.
Finally add garam masala, coriander leaves, mint/mint (optional), and single cream and mix well.
Delicious tawa chicken is ready! Serve hot by adding a slice of lemon on top and sprinkling green coriander.
Notes
- If you have the time, marinate the chicken for longer than 30 minutes, but store it in the fridge.
- If you don’t have an iron tawa, use a skillet or nonstick pan instead.
- Crush and add the flavorful roasted dried fenugreek leaves (Kasuri Methi) to the chicken. The use of pudina (single cream) and mint is completely optional.
- While cooking, keep the stove on medium-high heat. The chicken will be tender and not burn if you reduce the heat.
- You can easily make this recipe vegetarian by using paneer, blanched vegetables, or mushrooms in place of the chicken.
- You are welcome to omit the ketchup. The ketchup just provides a hint of sweetness; you won’t taste it. If you choose not to use it, you can substitute canned tomato sauce and add ½ teaspoon of sugar to the mixture instead. Don’t cut corners with your oil. The chicken will begin to stick if not.
- To suit your taste, increase or decrease the amount of spice. Add extra green chilies if you like it hotter.
- Steer clear of the butter for a dairy-free variation.
- To ensure equal cooking and avoid the chicken from sticking, use a large, sturdy, flat tawa. Make sure the chicken doesn’t boil by using a big skillet. Nonstick or cast iron skillets function nicely.
- To add some sauce to this, stir in ¾ cup of tomato puree. Everything else stays the same.
FAQ’s
What is the history of tawa chicken?
It is said that the original creators of Tabak Chicken were restaurant owners in the Taxali Gate area of Lahore around 1966.
How do you cook on a griddle?
After heating the pan till smoke comes out, food is cooked by pouring a small amount of oil inside it.
What does Chicken Tawa taste like?
Tawa chicken with earthy spices like garlic and ginger is rich and creamy, with charred chicken that’s smoky, a little sweet and tangy, and a little spicy.