Tawa Chicken – Easy Street Food Style Desi Chicken - Tawa Chicken is a Famous Street Punjabi recipe that has the most delicious marinade! It includes a double marinade -the first one with a few simple ingredients and the second one includes a yoghurt and cream based marinade. The Chicken is then cooked on a flat pan (tawa pan or griddle) before being garnished with coriander and chillies.
Why You’ll Love This Tawa Chicken Traybake
Authentic tawa-style flavour – With that signature spicy, tangy masala.
High protein – Great for family dinners or meal prep.
Versatile – Serve with naan, rice, or even wrapped in flatbread for a delicious roll.
What is Tawa Chicken?
Traditionally, Tawa Chicken is a dry chicken curry cooked on a large, flat griddle or Tawas — often seen sizzling at roadside dhabas and food stalls across India and Pakistan. This popular street food comes with a bold masala that is rich and thick and clings to the Chicken.
If you don’t have a tawa, you can use a Cast Iron flat skillet or concave round shaped pan usually used for making Rotis/Chapatis. You can also use a frying pan or wok.
This recipe can be made with Spatchcocked Chicken too!
Ingredients you need
Full quantities in the recipe card below, but here’s a quick list:
For the first marinade:
Full Chicken Legs (you can also use thighs and drumsticks that are not attached), Vinegar, Salt, Ginger Paste, Garlic Paste, Green Chilli Paste
For the second marinade:
Plain Yoghurt, Cream (Double aka Heavy Cream), Salt, Coriander Powder, Cumin Powder, Chilli Powder, Garam Masala Powder, Chilli Flakes, Kasuri Methi (Dry Fenugreek - optional), Ground Black Pepper
Other Ingredients:
Oil
How to Make Tawa Chicken
Step 1: Marinade the Chicken for the first marinadeMake deep slashed all over the Chicken legs and add to a large bowl.
Marinade in Vinegar, Salt, Ginger Paste, Garlic Paste and Green Chilli Paste.
Set aside for 30 minutes.
Step 2: Make the second marinade
To the Chicken add - Yoghurt, Cream, Salt, Coriander Powder, Cumin Powder, Red Chilli Powder, Garam Masala Powder, Chilli Flakes, Dry Fenugreek, Ground Black Pepper. Mix throughly.
Set aside for 1 hour.
Step 3: Cook the Chicken on high to sear it
Add Oil to a Tawa. Once hot, add the Chicken (reserve the marinade from the bowl) and cook on high heat for 2 minutes each side.
Step 4: Add remaining marinade from bowl
Add remaining marinade from the bowl. Cover with a lid and cook for 45 minutes.
Turn the heat up, remove the lid and cook for 5 minutes. Check if the Chicken is fully cooked through.
Step 5: Garnish
Scatter with chopped Coriander, Lemon Juice and sliced green Chillies.
Tips and Tricks
- Use bone-in chicken: It stays juicy and flavourful.
- Don’t skip the yoghurt: It tenderises the meat and gives richness to the masala.
- Cook uncovered on high to begin with: This helps get a little char and intensifies the flavours.
- Crank up the heat at the end: This makes the outer layer slightly crispy and gives it does texture.
- Skip the Fenugreek - If you don't have Dry Fenugreek, skip it. It adds an earthiness but isn’t absolutely necessary.
What to Serve with Tawa Chicken
This dish is super versatile. This recipe is delicious served with Plain/Garlic Naan or 2 ingredient Naan, Rotis, with Jeera Rice, Ninja Foodi Rice or Basmati Rice.
Great sides include Kachumber Salad or Onion Raita and Pickles/Achaars.
Storage/Make Ahead Instructions
Fridge: Store leftovers in an airtight container for 5 days.
Freezer: Freeze cooled chicken pieces and masala for up to 3 months.
Reheat: Warm in the oven or microwave until piping hot. Add a splash of water if needed.
More Delicious South Indian Chicken Recipes:
Best Indian Chicken Curry With Yoghurt
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Tawa Chicken – Easy Street Food Style Desi Chicken
Ingredients
First Marinade
- 700 g Chicken Legs Slashed all over
- 2 tablespoon Vinegar Any
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 tablespoon Green Chilli Paste
- 1 teaspoon Salt
Second Marinade
- 200 g Plain Yoghurt
- 125 ml Double Cream Heavy Cream
- ½ teaspoon Salt
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Garam Masala Powder
- ½ teaspoon Chilli Flakes
- 1 tablespoon Kasuri Methi (Dry Fenugreek) Optional
- ½ teaspoon Ground Black Pepper
Other
- 2-3 tablespoon Oil Vegetable or similar
- 1 tablespoon Lemon Juice
Instructions
- Marinade the Chicken for the first marinadeMake deep slashes all over the Chicken legs and add to a large bowl.Marinade in Vinegar, Salt, Ginger Paste, Garlic Paste and Green Chilli Paste.Set aside for 30 minutes.
- Make the second marinadeTo the Chicken add - Yoghurt, Cream, Salt, Coriander Powder, Cumin Powder, Red Chilli Powder, Garam Masala Powder, Chilli Flakes, Dry Fenugreek, Ground Black Pepper. Mix throughly.Set aside for 1 hour.
- Cook the Chicken on high to sear itAdd Oil to a Tawa. Once hot, add the Chicken (reserve the marinade from the bowl) and cook on high heat for 2 minutes each side.
- Add remaining marinade from bowlAdd remaining marinade from the bowl. Cover with a lid and cook for 45 minutes.Turn the heat up, remove the lid and cook for 5 minutes. Check if the Chicken is fully cooked through.
- GarnishScatter with chopped Coriander, sliced green Chillies and Lemon Juice.
Notes
Tips and Tricks
- Use bone-in chicken: It stays juicy and flavourful.
- Don’t skip the yoghurt: It tenderises the meat and gives richness to the masala.
- Cook uncovered on high to begin with: This helps get a little char and intensifies the flavours.
- Crank up the heat at the end: This makes the outer layer slightly crispy and gives it does texture.
- Skip the Fenugreek - If you don't have Dry Fenugreek, skip it. It adds an earthiness but isn’t absolutely necessary.
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