TAWA CHICKEN

By foodiva

Ingredients

• 1/2 kg boneless chicken pieces, cut into small pieces
• 4 tbsp oil
• 2 green chili, slit in middle
• 2 onions, finely chopped
• 2 tbsp ginger garlic paste
• salt to taste
• 2 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• coriander leaves/cilantro for garnish

Details

Servings 2
Preparation time 10mins
Cooking time 30mins
Adapted from faskitchen.com

Preparation

Step 1

is a chicken dish prepared on a tawa and hence it’s name. This dish gets cooked super fast as the heat from the tawa gets evenly distributed. It’s surprisingly easy to pull together, and trust me it’s just as good as anything ordered off the take-out menu.

The tawa chicken recipe is also one of the quickest chicken dishes that I’ve ever made, requiring negligible sautéing and simmering time. I used boneless, skinless chicken breasts, because I love their texture and flavor—particularly in tawa dishes. But boneless chicken thighs will work just fine, too; just be sure to cut whatever chicken you use into small, bite-sized pieces.

Tawa is nothing but a large, flat disc shaped frying pan which can be used for making dosas, chapatis, etc. Now we have made the chicken on it and hence the name Tawa Chicken recipe or the tawa murgh recipe.

a concave shaped round pan, widely used in Indian/Pakistani homes for making various flat breads like rotis and parathas. Even dosa and cheela (gram flour crepes) are made on the tawa. they are also used for shallow frying snacks like

, then you can easily use a frying pan or a medium skillet. But for the authentic feel, use a tawa.

, drizzle some lemon juice on top and garnish with coriander leaves. accompany with some onion ring salad or any other vegetable salad. I served this tawa chicken recipe with some

and it was absolutely amazing. You can very well serve it with any kind of Indian bread or rice.

Yields

Tawa Chicken recipe or Tawa Murgh recipe is a chicken dish prepared on a tawa and hence it's name. This dish gets cooked super fast as the heat from the tawa gets evenly distributed. It's surprisingly easy to pull together, and trust me it's just as good as anything ordered off the take-out menu.

1/2 kg boneless chicken pieces, cut into small pieces

Clean the chicken pieces thoroughly and place it on a strainer to remove all the water from the chicken.

Heat oil in a tawa / skilet on medium high heat, and add the onions and green chili. When the onion is lightly brown, add the ginger garlic paste and fry till all the raw smell has evaporated from it.

Add in the chicken pieces, red chili powder, garam masala powder, red chili powder, coriander powder and salt. Mix thoroughly.

Let all the water dry up from the chicken. When all the water has dried up, fry the chicken pieces thoroughly till browned.

Your delicious tawa chicken recipe is ready to serve. Squeeze the juice of one lemon and garnish with coriander leaves/cilantro just before serving.

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