Tawa chicken

Name: Tawa chicken
Total time: 2400 s
Cuisine: American
Ingredients: 1 kg chicken thighs, boneless; 4 tbsp. oil; 2 tbsp. butter; 1 tbsp. chopped garlic; 1 tbsp. chopped ginger; 1 tsp. cumin seeds; To taste salt; 2 tsp. chili powder; 1 tsp. cumin powder; 1 1/2 tsp. coriander seeds, crushed; 1/2 tsp. turmeric; 1 tsp. garam masala; 2 tomatoes, finely chopped; 1/2 cup yogurt, whisked; 4 –5 green chilis, sliced; As required cilantro, chopped; 1/2 tsp. black pepper; 1 cup hot water

Sarvat Hanif @sarvathanif

Canada

Only a sizzling, masala-coated chicken dish can provide a certain type of comfort—the kind that fills your kitchen with strong scents and makes you hungry right away. One of those recipes that doesn't strive to be subtle is tawa chicken, especially in its rich, spicy, extra-gravy variety. It is boisterous, decadent, and blatantly flavourful.
This type of tawa chicken is unique because of its personality. It falls right in between being a dry fried and a subtle curry. Before the chicken is covered in a thick, rustic masala, it is roasted on a broad, open surface and allowed to sear a little. That masala isn't extremely refined or silky smooth. Rather, it is textured, adhering to each piece and delivering layers of richness, tang, and spice with each bite.
The gravy has a rich hue, a hint of oil on top, and a lot of intensity. A properly cooked masala, when the spices have had time to blossom and settle into something rich and cohesive, is indicated by that glossy layer of oil, which isn't just for show.
Additionally, this dish has a delightfully unpolished quality. It doesn't strive for a flawless appearance. Rather, it adopts a more rustic, homemade-meets-street-food style. Its attractiveness is enhanced by the slightly gritty masala, and the obvious spice particles. It's meant to be shared, torn into with warm naan or scooped up with roti.

Sarvat Hanif @sarvathanif

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Ingredients

30-40 minutes

1 kgchicken thighs, boneless
4 tbsp.oil
2 tbsp.butter
1 tbsp.chopped garlic
1 tbsp.chopped ginger
1 tsp.cumin seeds
To tastesalt
2 tsp.chili powder
1 tsp.cumin powder
1 1/2 tsp.coriander seeds, crushed
1/2 tsp.turmeric
1 tsp.garam masala
2tomatoes, finely chopped
1/2 cupyogurt, whisked
4–5 green chilis, sliced
As requiredcilantro, chopped
1/2 tsp.black pepper
1 cuphot water

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Steps

30-40 minutes

1

Heat a wide tawa or large flat pan on medium-high.
2

Add oil and butter.
3

Once hot, add, cumin seeds. Let them crackle
4

Add ginger and garlic and sauté until fragrant (don’t brown too much)
5

Add chicken pieces in a single layer. Cook on medium-high heat. Don’t stir immediately—let it slightly sear for 3-4 minutes. Mix and cook until chicken turns white and lightly golden
6

Add tomatoes. Cook on medium heat. Stir occasionally until tomatoes soften and start breaking down and oil begins to lightly separate
7

Add salt, chili powder, turmeric, cumin powder, crushed coriander and mix well and cook for 2–3 minutes.
8

Lower heat slightly and add whisked yogurt. Add gradually while stirring (to prevent curdling).
9

Cook on medium heat until fully blended.
10

Cook the mixture on medium heat, stirring occasionally. Let moisture reduce to allow oil to separate; and gravy will becomes thick and clings to chicken.
11

Add water; Mix and simmer for 5–7 minutes to desired consistency of the gravy-- not too thick, not watery with slightly oily surface.
12

Add garam masala, black pepper and green chilis.
13

Simmer for 2 minutes.
14

Turn off heat and garnish with cilantro.