Tawa Chicken Recipe

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

1. Make a glue with Gram Flour, Lemon Juice, Ginger, Garlic, Turmeric, Ground Coriander, Fennel Seeds, Cumin Seeds and Salt.
2. Coat and marinade the Chicken in the glue for 60 minutes.
3. Heat OIl over high intensity. Once hot, add the marinaded Chicken and cook for 5 minutes each side. Put away.
4. 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.
5. Add Ginger and Garlic and cook for 1 moment prior to pouring in the tomatoes.
6. Add Turmeric Powder, Red Chili Powder, Ground Coriander and Ground Cumin. Cook for 2 – 3 minutes.
7. Add the Chicken and cook covered on medium low for 3 – 4 minutes adding 1/4 cup of water if necessary.

Recipe Notes

1. Assuming you like to utilize Chicken thighs/legs, cook for 40 minutes toward the end.
2. In the event that you don’t have Fenugreek Seeds, you can add a little Dry Fenugreek Leaves or skip.
3. In the event that you don’t have Fennel Seeds, you can add a little ground Fennel or skip.
4. You can involve Red or White Onions in this recipe.
5. 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.