Tawa Chicken
Yogurt-marinated chicken thigh seared on a flat tawa, then cooked down with tomatoes, green chilli and ginger into a thick, spicy masala. Good with hot rotis.
Published 29 Sep 2026Updated Tested by Hina Ikram
Ingredients
Equipment: Large flat tawa or wide, heavy frying pan with a lid
Method
In a large bowl, mix the yogurt, ginger-garlic paste, lemon juice, chilli powder, turmeric and salt. Add the chicken and coat every piece well. Cover and rest for 30 minutes at room temperature, or up to 4 hours in the fridge.
Heat the oil in a large tawa or wide heavy pan over medium heat. Add the cumin seeds and let them sizzle for about 20 seconds until fragrant.
Add the sliced onion and cook, stirring often, until soft and light golden, about 6 minutes.
Raise the heat to medium-high and add the chicken with all its marinade, spreading the pieces in a single layer. Sear for 8 minutes, turning occasionally, until the outsides turn opaque and the yogurt has thickened.
Add the chopped tomatoes, coriander powder and half the green chillies. Stir, reduce the heat to medium-low, cover and cook for 8 minutes until the tomatoes have broken down.
Uncover, increase the heat to medium and cook for 5 to 6 minutes, stirring, until the oil separates at the edges and the masala clings to the chicken. The chicken should reach 74°C in the thickest piece.
Sprinkle over the garam masala, ginger matchsticks, crushed kasuri methi and remaining green chillies. Toss for 1 minute, then take off the heat.
Scatter the fresh coriander on top and serve straight from the tawa while hot.
Cooking tips
- Thigh meat stays juicy on a hot tawa. If you use breast, cut larger pieces and shorten the covered cooking to 5 minutes.
- Do not overcrowd the pan. If your tawa is small, sear the chicken in two batches so it browns rather than steams.
- If the masala begins to stick, sprinkle in 2 to 3 tablespoons of water and scrape up the browned bits, which add flavour.
- Add the ginger and kasuri methi at the end so their aroma stays sharp.
Substitutions
- Use bone-in chicken cut into small pieces instead of boneless, and add 10 to 15 minutes of covered cooking.
- Swap the yogurt for 2 tablespoons of lemon juice plus 2 tablespoons of water if you avoid dairy.
- Use 2 tsp crushed dried red chillies in place of the chilli powder for a coarser, hotter finish.
- If you have no kasuri methi, leave it out and add an extra pinch of garam masala.
Serve with
"Serve with hot tandoori rotis or plain naan, sliced onion with lemon wedges, mint chutney and a bowl of cooling raita."
Storage
"Cool within 2 hours and refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months."
Reheating
"Warm in a covered pan over low heat with a splash of water for 5 to 6 minutes, stirring, until piping hot throughout. Thaw frozen chicken in the fridge overnight first."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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