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.
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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 donāt 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.
Tawa Chicken spicy and tangy
Equipment
- 1 Tawa
IngredientsĀ Ā
- 1.2 lbs chicken Weight of the chicken is after cleaning and removing the skin
- 1.5 tsp ginger and garlic paste
- 3/4 tsp salt or to taste
- 1 tsp black pepper
- 1 tsp crushed red chilies
- 1/2 tbsp dry roasted cumin-coriander powder
- 1/2 cup yogurt
- 2 tbsp oil
- 2 tbsp water
Garnish
- 5-6 green chilies
- 1/2 lemon or lime
InstructionsĀ
- Clean chicken and make deep slits around it.
- Now marinate the chicken with salt, black pepper, chili flakes, cumin, coriander powder, yogurt, ginger and garlic paste.
- Let it marinate for at least 30 minutes.
Cook the chicken
- Take a tawa or a pan. Add 2 tbsp of oil, once it is hot, add chicken. save the marinade for now.
- Let the chicken cook from each side for 3-4 minutes on high heat.
- Once the chicken is seared from both sides, lower the heat, then add any remaining marinate you still have in the dish and 1/2 cup of water.
- Cover with a lid and let it cook for about 20-25 minutes over medium-low heat. Halfway through cooking change the side.
- Meanwhile, chop green chilies and lime/lemon.
- Now add green chilies and cook for 2 more minutes. Lemon is only for garnish, if you do add it, it will make the chicken too sour.
- Serve with naan, roti, or tortillas.
Video
Notes
- You can also use chicken quarters for this recipe. Make deep slits in the chicken and let it marinate for 30 minutes but if you donāt have time for marination you can also cook it right away.