Tawa chicken

If you are craving something spicy and tangy you have landed on the right place. Tawa chicken is a marinated chicken recipe that is cooked on a flat griddle or tawa. The combination of aromatic spices, yogurt marinade, and the sizzling cooking method on the tawa results in a deliciously rich and flavorful chicken dish. It is served with fresh green chilies and a squeeze of lemon along with tortilla or fresh roti.

Ingredients for Tawa chicken

Chicken
I used skinless chicken legs with bones, bones will add extra flavor and moisture during the cooking process. Bones prevent the meat from drying out and give a juicier and more succulent chicken. I weigh chicken for the recipe after the skin is removed so if you take about 2 lbs of chicken you will left with 1.2 to 1.5 lbs chicken without skin and fat.

Marination
This step is crucial because it allows the chicken to absorb flavors from the marinade, enhancing the taste and helping to tenderize the chicken. For marination, I used salt, pepper, red chili flakes, dry roasted cumin, coriander powder, and yogurt to marinate the chicken.

Green chilies and lime/lemon
For the spicy and tangy chicken, I used green chilies. They add a vibrant and spicy kick to this recipe, imparting both heat and a distinctive flavor. For some tangy flavor, I used half a lime but you can skip it if you don’t like the tanginess.

How to serve tawa chicken

Garnish the dish generously with fresh green chilies for a burst of color and spiciness and added aroma. Serve the Tawa Chicken hot, with naan, roti, or rice, and lemon wedges on the side for a zesty touch.

How to store leftover chicken

Allow the chicken to cool to room temperature before transferring it to an airtight container or wrapping it tightly with plastic wrap. Refrigerate the leftover chicken for up to 3-4 days. For longer storage, freeze the leftover chicken in a freezer-safe container or resealable bag for up to 2-3 months.