Tawa Chicken Recipe
The Tawa Chicken recipe is loved by many people and this delicious food has gained popularity due to its delicious and aromatic spices.
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.