Tawa Chicken is a Punjabi recipe where Chicken pieces are marinaded in a paste with Gram Flour and Spices and cooked in a aromatic curry base.
Tawa Chicken
This is a popular street food that is made on large Tawas/a Cast Iron flat or concave round shaped pan usually used for making Rotis/Chapatis. You can of course use a frying pan.
This recipe can be made with Chicken Breast, Full Chickens divided into 6 or 8 pieces or Spatchcocked Chickens.
The Chicken in this recipe is marinaded in a thick paste for an hour, cooked and then added to a curry base. This is a dry Chicken Curry that is delicious, fragrant and warming.
How to make Tawa Chicken
Make a paste with Gram Flour, Lemon Juice, Ginger, Garlic, Turmeric, Ground Coriander, Fennel Seeds, Cumin Seeds and Salt.
Coat and marinade the Chicken in the paste for 1 hour.
Cook Chicken in oil for 3 minutes each side. Remove and set aside.
For the curry base, heat oil and add Fenugreek Seeds, and Onions. Cook until golden brown.
Add Ginger and Garlic and cook for 1 minute before pouring in the tomatoes.
Add ground Spices and cook for 3 – 4 minutes.
Add the Chicken and cook covered on medium low for 2 – 3 minutes.
What to serve with Tawa Chicken
This recipe is delicious served with Plain/Garlic Naan or 2 ingredient Naan, Rotis or Jeera Rice.
Great sides include Kachumber Salad or Onion Raita and Pickles/Achaars.
Tips for making Tawa Chicken
- If you prefer to use Chicken thighs/legs, cook for 40 minutes at the end.
- If you don’t have Fenugreek Seeds, you can add a little Dry Fenugreek Leaves or skip.
- If you don’t have Fennel Seeds, you can add a little ground Fennel or skip.
- You can use Red or White Onions.
Storage/Make Ahead Instructions
This dish keeps well in an airtight container in the fridge for up to 5 days. It can also be frozen in an airtight container for up to 3 months.
More Delicious South Indian Chicken Recipes:
Chicken Akni, One Pot Chicken and Rice
*if you enjoy this recipe, please rate/comment below.– safira
Tawa Chicken
Tawa Chicken is a Punjabi recipe where Chicken pieces are marinaded in a paste with Gram Flour and Spices and cooked in a spiced curry base.
Ingredients
Chicken Marinade
- 4 tbsp Gram Flour
- 1 ½ tbsp Lemon Juice
- 1 tsp Ginger Paste
- 1 tbsp Garlic Paste
- ½ tsp Turmeric Powder
- 1 tsp Coriander Powder
- ½ tsp Fennel Seeds
- ½ tsp Cumin Seeds
- Salt
- 2 lb Chicken Breast Cut into 1 inch cubes
Curry Base
- 2 tbsp Oil
- 1 tsp Fenugreek Seeds
- 1 large Onion Diced
- 1 ½ inch Ginger Crushed
- 4 cloves Garlic Crushed
- 200 g Tinned Plum Tomatoes Pureed
- ¼ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
Instructions
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Make a paste with Gram Flour, Lemon Juice, Ginger, Garlic, Turmeric, Ground Coriander, Fennel Seeds, Cumin Seeds and Salt.
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Coat and marinade the Chicken in the paste for 1 hour.
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Heat OIl over high heat. Once hot, add the marinaded Chicken and cook for 5 minutes each side. Set aside.
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Add Fenugreek Seeds and saute for 30 seconds, then and Onions. Cook until golden brown - around 10 minutes on medium/high.
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Add Ginger and Garlic and cook for 1 minute before pouring in the tomatoes.
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Add Turmeric Powder, Red Chilli Powder, Ground Coriander and Ground Cumin. Cook for 2 - 3 minutes.
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Add the Chicken and cook covered on medium low for 3 - 4 minutes adding 1/4 cup of water if needed.
Recipe Notes
Tips for making Tawa Chicken
- If you prefer to use Chicken thighs/legs, cook for 40 minutes at the end.
- If you don't have Fenugreek Seeds, you can add a little Dry Fenugreek Leaves or skip.
- If you don't have Fennel Seeds, you can add a little ground Fennel or skip.
- You can use Red or White Onions in this recipe.
Storage/Make Ahead Instructions
This dish keeps well in an airtight container in the fridge for up to 5 days. It can also be frozen in an airtight container for up to 3 months.
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