Tawa Chicken (Indian Street-Style)
Tawa Chicken is a quick, fragrant and warming chicken dish which comes together on a tawa(griddle). This is a popular street from India. Tawa Chicken is perfect for weeknight dinners or at times when you are in hurry.
Ingredients
To Marinate the Chicken
- 1 lb chicken thighs boneless & skinless
- 1 teaspoon garlic paste
- ½ teaspoon ginger paste
- 1.5 teaspoon red chili powder I use degi mirch (non-affiliate link)which is medium hot
- 1 teaspoon salt adjust to taste
To Make The Tawa Masala
- 3 tablespoon cooking oil I use avocado oil
- 1 bay leaf
- 150 g onion chopped
- 2 tablespoon butter
- 3-4 indian green chilies (hot) chopped or slit into half, adjust to taste
- ½ tablespoon ginger julienned
- 1 tablespoon cilantro stems finely chopped, optional
- ½ teaspoon red chili powder I use degi mirch which is medium hot
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 150 g fresh tomatoes chopped
- 2 tablespoon cilantro leaves chopped to garnish
Spices for making the Tawa Masala Powder
- 1.5 teaspoon cumin seeds
- ½ inch cinnamon stick
- 2 teaspoon coriander seeds
- 10-12 black pepeprcorn adjust to taste
- 2 cloves
- 1 black cardamom, seeds only skip if not available or use 3 green cardamom
- 1 teaspoon kasuri methi dry fenugreek leaves
Instructions
Preparation
- Using a sharp knife, cut the chicken thighs into strips or small pieces. Don't cut large chunky pieces. Place in a bowl and add the garlic paste, ginger paste, salt, red chili powder. Let stand while you chop the vegetables and make the tawa masala powder.
- Chop the onion and small chop the tomatoes. Half the green chilies lengthwise or you can chop it for pronouced heat (I do so). Julienne the ginger. If using cilantro stems, finely chop them.
Make Tawa Masala Powder
- Set the tawa or skillet (I use 10 inch or a 12 inch skillet) on a medium high stove to heat. Add all the listed spices and kasuri methi. Dry roast for 4-5 minutes while stirring on low heat. Once you start seeing little smoke, immediately transfer the spices to a small plate and let cool down a bit.
- Once cooled, place spices into a grinder jar and grind to a powder. Don't make a very fine powder.
Cook Tawa Chicken
- Heat oil on the tawa over medium heat. Once hot, arrange the chicken pieces in a single layer. Allow them to sear undisturbed for about 2 minutes, then flip to sear the other side(s). The goal is to partially cook the chicken, about 30-35%. Transfer the seared chicken to a plate and set it aside. You’ll notice some oil remaining on the tawa—this will be used for the next steps.
- In the remaining oil, add the bay leaf and let it sizzle briefly to release its aroma. Then, add the onions and sauté for 4-5 minutes until they turn lightly golden. Be careful not to over-brown them, as they should retain a slight softness and sweetness.
- Add the butter, chopped green chilies, cilantro stems (if using), and ginger juliennes to the onions. Sauté everything together for about a minute, allowing the ginger to release its aroma.
- Sprinkle coriander, red chili and turmeric powder and saute for 20-30 seconds with onions.
- Next, add the tomatoes and sprinkle in some salt to help them cook down. Sauté for 4-5 minutes, letting the tomatoes soften while retaining some texture. Avoid overcooking or drying them out completely—you’re aiming for a chunky onion-tomato masala at this point. If it looks like that, you’re on the right track!
- Return the chicken to the tawa, including any juices that collected on the plate. Sprinkle the tawa masala powder that we made earlier over the chicken and mix well to combine. You’ll notice a lot of liquid at this point, but don’t worry—that’s completely normal!
- After mixing, spread the chicken out in a single layer on the tawa. Let it cook undisturbed for 4-6 minutes, allowing the underside to develop a nice brownish color. This step adds a beautiful sear and enhances the flavor.
- Carefully flip the chicken pieces using a spatula and let cook on the other side for 4-6 minutes or until fully cooked. Adjust the timing as necessary to ensure the chicken is completely done and the liquid in the pan reduces simultaneously.
- To finish, sprinkle the freshly chopped cilantro. Add a knob of butter, if desired, for extra richness.
- Turn off the heat and, if desired, add a splash of lemon juice for a tangy kick (I skip it). Plate the tawa chicken and serve immediately. Enjoy!
Video
Notes
- Let the stove be on medium to medium high heat throughout the cooking. If you lower the heat, the chicken will get watery.
- Use a large flat and heavy tawa (griddle) for uniform cooking and to prevent the chicken from sticking. A large tawa ensure that the chicken cooks in a single layer without piling. Cast iron griddles or skillets work well.
- Dont skimp on oil. Else the chicken will start sticking.
- Adjust the spice levels according to your preference. If you prefer it spicier, you can add more green chilies.
- For a dairy free version, skip the butter.
Tried this recipe?Let us know how it was!