Tawa Chicken Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into 1 to 1.5-inch bite-size pieces. Pat dry with paper towel.

Make marinade

In a bowl combine yogurt, ginger-garlic paste, kashmiri red chili powder, turmeric, ground coriander, garam masala, salt, lemon juice and 1 tablespoon oil. Whisk until smooth.

Add the chicken pieces into the marinade, mix thoroughly so each piece is coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, marinate 15–30 minutes.

Heat tawa

Place a heavy skillet or tawa over medium-high heat. Add 2 tablespoons oil or ghee and let it heat until shimmering but not smoking. If using mustard seeds, add them first and let them sizzle and pop (about 10–15 seconds), then add cumin seeds and let them crackle.

Sauté aromatics

Add slit green chilies and sliced onions to the hot tawa. Sear and sauté for 3–4 minutes until edges of the onions begin to brown and soften, stirring frequently to prevent burning.

Add peppers and tomato

Add the sliced bell peppers and chopped tomato. Cook another 2–3 minutes until peppers are slightly tender but retain some crunch and tomatoes begin to break down.

Cook marinated chicken

Push the vegetables to the sides to create space on the skillet. Add the marinated chicken pieces in a single layer. Let cook undisturbed for 2–3 minutes to get a good sear, then flip pieces and cook another 2–3 minutes. Continue stirring and pressing pieces down occasionally so they get charred spots. Total cooking time for the chicken should be about 8–10 minutes or until internal temperature reaches 165°F (74°C) and juices run clear.

Combine and finish on tawa

Stir the vegetables back into the chicken so everything is well combined. Sprinkle crushed kasuri methi and chopped cilantro over the top. If using butter, add it now and stir until melted and glossy. Taste and adjust salt, and sprinkle chat masala if desired.

Turn off heat. Squeeze lemon wedges over the chicken just before serving for brightness.

Transfer Tawa Chicken to a serving platter. Garnish with remaining cilantro and lemon wedges. Serve hot with naan, roti, or steamed rice and a side salad or onion rings.