Tawa Chicken is a Punjabi recipe where Chicken pieces are marinaded in a glue with Gram Flour and Spices and cooked in a fragrant curry base.
This is a well known road food that is made on enormous Tawas/a Cast Iron level or inward round molded container generally utilized for making Rotis/Chapatis. You can obviously utilize a griddle.
This recipe can be made with Chicken Breast, Full Chickens partitioned into 6 or 8 pieces or Spatchcocked Chickens.
The Chicken in this recipe is marinaded in a thick glue for 60 minutes, cooked and afterward added to a curry base. This is a dry Chicken Curry that is scrumptious, fragrant and warming.
instructions to make tawa chicken
Make a glue with Gram Flour, Lemon Juice, Ginger, Garlic, Turmeric, Ground Coriander, Fennel Seeds, Cumin Seeds and Salt.
In the event that you like to utilize Chicken thighs/legs, cook for 40 minutes toward the end.
On the off chance that you don’t have Fenugreek Seeds, you can add a little Dry Fenugreek Leaves or skip.
On the off chance that you don’t have Fennel Seeds, you can add a little ground Fennel or skip.
This dish keeps well in a hermetically sealed compartment in the refrigerator for as long as 5 days. It can likewise be frozen in a hermetically sealed holder for as long as 90 days.
Fixings
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 3D squares
curry base
2 tbsp Oil
1 tsp Fenugreek Seeds
1 huge Onion Diced
1 ½ inch Ginger Crushed
4 cloves Garlic Crushed
200 g Tinned Plum Tomatoes Pureed
¼ tsp Turmeric Powder
1 tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
Directions
- Make a glue with Gram Flour, Lemon Juice, Ginger, Garlic, Turmeric, Ground Coriander, Fennel Seeds, Cumin Seeds and Salt.
- Coat and marinade the Chicken in the glue for 60 minutes.
- Heat OIl over high intensity. Once hot, add the marinaded Chicken and cook for 5 minutes each side. Put away.
- Add Fenugreek Seeds and saute for 30 seconds, then, at that point, and Onions. Cook until brilliant brown – something like 10 minutes on medium/high.
- Add Ginger and Garlic and cook for 1 moment prior to pouring in the tomatoes.
- Add Turmeric Powder, Red Chili Powder, Ground Coriander and Ground Cumin. Cook for 2 – 3 minutes.
- Add the Chicken and cook covered on medium low for 3 – 4 minutes adding 1/4 cup of water if necessary.
Recipe Notes
- Assuming you like to utilize Chicken thighs/legs, cook for 40 minutes toward the end.
- In the event that you don’t have Fenugreek Seeds, you can add a little Dry Fenugreek Leaves or skip.
- In the event that you don’t have Fennel Seeds, you can add a little ground Fennel or skip.
- You can involve Red or White Onions in this recipe.
- This dish keeps well in a hermetically sealed holder in the refrigerator for as long as 5 days. It can likewise be frozen in an impermeable compartment for as long as 90 days.