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tawa chicken recipe

Tawa Chicken Recipe

Simple and easy Tawa chicken recipe Pakistani and Indian style that anyone can make at home to serve for dinner and lunch. Small chicken pieces cooked with ginger garlic, spices, yogurt, and tomato paste, with a sprinkle of garam masala and Kasuri methi make an appetizing flavor. Best tawa fry recipe to pair up with Roghni naan.
5 from 2 votes
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Course: curry, Main Course
Cuisine: Indian, Pakistani
Keyword: tawa chicken, tawa chicken recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Equipment

  • Skillet | Tawa
  • Spatula

Ingredients

  • ½ kg Chicken
  • 1 tablespoon Oil
  • 1 teaspoon Ginger Garlic Paste
  • 4 Tomatoes without skin
  • ½ cup Yogurt
  • 400 ml Water
  • 1 teaspoon Salt
  • ⅓ teaspoon Black Salt
  • 1 teaspoon Red Chili Powder
  • ½ tso Turmeric
  • ½ teaspoon Coriander Powder
  • ½ teaspoon Garam Masala Powder
  • 2 teaspoon Kasuri Meethi optional
  • 3 Green Chilies
  • Fresh Coriander and Julienne Ginger for Garnishing

Instructions

  • Take an iron Tawa (Skillet), add oil and heat it up.
  • As the oil heated then add chicken and cook on high heat until chicken changes the color.
  • Now add ginger garlic paste and salt.
  • Again cook on high heat.
  • As the ginger-garlic cooked with chicken and chicken changes its color,
  • Add red chili powder, turmeric, and coriander powder.
  • Saute chicken 3 to 4 minutes to get rid of the spice rawness.
  • Now add yogurt and tomatoes and cook on high heat until it shows a one tone gravy texture.
  • Add water and cover the Tawa for 15 minutes to tender chicken
  • After 15 minutes, check chicken tenderness. If there is some water then evaporate it on high heat.
  • Also, fry the chicken using a spatula.
  • As the chicken started to show the oil on surface.
  • Then sprinkle garam masala, and freshly sliced green chilies. Again cook for few minutes to mix masala.
  • Garnish chicken freshly chopped coriander, and julienne ginger.
  • Delicious Tawa chicken is ready to serve.

Notes

  • Use an iron skillet (tawa) or nonstick as the chicken will cook on high heat. A heavy metal pan will give you the best result. 
  • Always cook chicken on high heat to seal the pores of the chicken. This step will make a big difference in chicken taste.
  • Don't take the big size of chicken pieces. I used small size chicken pieces with bones. 
  • Tawa chicken has smooth, consistent, and thickened curry. 
  • Kasuri methi has a nutty and savory taste that enhances the taste of chicken. Don't miss it. It will give you the best taste. Add in moderation as overused can make the chicken bitter.