Tawa Chicken
Tender, boneless chicken pieces marinated in yogurt and spices, seared on a hot griddle (tawa) and tossed in a tangy, spicy onion-tomato masala. This popular North Indian street-style dish is known for its smoky flavor and semi-dry consistency, making it a perfect appetizer or main course.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the Chicken: In a large bowl, combine the chicken pieces, curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, 0.5 tsp of garam masala, lemon juice, and 0.75 tsp of salt. Mix thoroughly to ensure each piece is well-coated. Cover and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
- 2
Step 2
- a.Sear the Chicken: Heat 2 tbsp of oil on a large tawa or heavy-bottomed skillet over medium-high heat. Carefully place the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan (work in batches if necessary). Cook for 8-10 minutes, turning occasionally, until the chicken is golden brown on all sides and about 80% cooked through. Remove the chicken from the tawa and set aside.
- 3
Step 3
- a.Prepare the Masala Base: In the same tawa, add the remaining 1 tbsp of oil and the butter. Once the butter melts, add the finely chopped onions. Sauté for 5-7 minutes until they turn soft and golden brown. Add the slit green chilies and cook for another minute until fragrant.
- 4
Step 4
- a.Cook the Tomatoes: Add the finely chopped tomatoes and the remaining 0.5 tsp of salt to the tawa. Cook for 4-5 minutes, mashing the tomatoes with the back of your spatula, until they break down into a soft, pulpy masala and you see oil beginning to separate at the edges.
- 5
Step 5
- a.Combine and Finish: Return the partially cooked chicken to the tawa with the onion-tomato masala. Sprinkle over the chaat masala and the remaining 0.5 tsp of garam masala. Crush the kasuri methi between your palms to release its aroma and add it to the mix. Toss everything together gently for 3-4 minutes until the chicken is fully cooked and the masala coats each piece beautifully. If the mixture seems too dry, add a splash of water to reach the desired consistency.
- 6
Garnish and Serve: Turn off the heat
- a.Garnish generously with fresh chopped coriander leaves and ginger juliennes. Serve the Tawa Chicken hot with naan, roti, or lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use a cast-iron tawa or skillet which provides even, high heat.
- 2Don't overcrowd the tawa when cooking the chicken. Cook in batches if necessary to ensure a good sear rather than steaming the chicken.
- 3Using chicken thighs will result in a more tender and juicy Tawa Chicken compared to chicken breast.
- 4Crushing the kasuri methi between your palms before adding it is a crucial step to release its aromatic oils.
- 5For a smokier flavor, you can place a small steel bowl in the center of the finished dish, add a piece of hot charcoal, drizzle a little ghee on it, and cover the pan for 2-3 minutes (Dhungar method).
- 6Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day.
Adapt it for your goals.
Vegetarian
Create a Paneer Tawa Masala by replacing the chicken with 400g of paneer cubes. Lightly pan-fry the paneer until golden before adding it to the masala in the final step to prevent it from breaking.
Fungi basedFungi-based
For a Mushroom Tawa Masala, use 500g of sliced button or cremini mushrooms. Sauté the mushrooms until they release their water and start to brown before adding them to the onion-tomato base.
Creamier TextureCreamier Texture
For a richer, milder version, stir in 2-3 tablespoons of heavy cream or cashew paste at the very end of cooking, just before garnishing. This will create a luscious, creamy coating on the chicken.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality source of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Immunity-Boosting Spices
The recipe includes spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help support a healthy immune system.
Metabolism Support
The capsaicin in red chili powder and other compounds in the spice blend can provide a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
One serving of this Tawa Chicken recipe contains approximately 345-380 calories, depending on the type of chicken used (thighs vs. breast) and the amount of oil.