05/11/2025
🌶️ Tawa Chicken Recipe | Restaurant-Style Boneless Chicken on Tawa
Bring the smoky, spicy flavor of your favorite dhaba straight to your kitchen! This Tawa Chicken recipe is made with boneless chicken cubes marinated in curd and Indian spices, fried till golden, and coated in a rich cashew-charmagaj gravy. The final touch — a hand-ground spice mix with kasuri methi, coriander, cumin, and garam masala — takes it to the next level.
📝 Ingredients
For the Marination:
500g boneless chicken cubes
½ cup curd (thick yogurt)
1 tsp turmeric powder
1 tsp cumin (jeera) powder
1½ tsp coriander (dhania) powder
1 tbsp ginger-garlic paste
1½ tsp Kashmiri red chili powder
Salt to taste
For the Gravy Base:
10–12 cashews
1 tbsp charmagaj (watermelon seeds)
1 tbsp ginger paste
1 tbsp garlic paste
2 medium onions (finely chopped)
2 medium tomatoes (pureed)
2 green chilies (slit)
2 tbsp oil + 1 tbsp butter
For the Spice Blend (Dry Roast & Crush):
1 tsp kasuri methi
1 tsp coriander seeds
½ tsp cumin seeds
½ tsp garam masala
🔥 Cooking Process
Marinate the Chicken:
In a mixing bowl, add curd, turmeric, cumin powder, coriander powder, ginger-garlic paste, Kashmiri red chili powder, and salt. Mix well, then add chicken cubes. Coat evenly and let it marinate for at least 30 minutes.
Fry the Chicken:
Heat oil on a tawa or wide pan. Add the marinated chicken pieces and fry on medium heat until golden brown and cooked through. Remove and set aside.
Prepare the Cashew-watermelon seeds Paste:
Soak cashews and charmagaj/watermelon seeds in warm water for 10 minutes. Grind into a smooth paste using a little water. Keep aside.
Dry Roast the Spices:
On a low flame, roast kasuri methi, coriander seeds, cumin seeds, and garam masala until fragrant. Cool slightly and crush roughly using a mortar-pestle. This will give the gravy a rustic aroma.
Making Beresta (crispy fried onion):
Add sliced onions and cook until golden brown and crispy.
Make the Gravy:
In the same tawa, add a little oil. Add onion, ginger and garlic paste — sauté until aromatic. Lower the gas flame and add curd and stir well until oil separates.
Add the cashew-charmagaj paste and cook for 3–4 minutes on low flame, stirring continuously.
Add the Chicken:
Return the fried chicken to the tawa. Mix well so that it’s coated with the thick, rich gravy.
Add the hand-ground spice mix, a pinch of sugar and adjust salt.
Sprinkle some water if needed for consistency.
Cook for 5–7 minutes until everything blends beautifully.
Finish & Serve:
Sprinkle chopped green chilies. Serve hot with naan, roti, or paratha straight from the tawa!
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