Recipe
Why make it
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.
Serves 4
+ 9 more in the full recipe
Step 1 of 8
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.
Step 2 of 8
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.
Step 3 of 8
Add the sliced onion and cook, stirring often, until soft and light golden, about 6 minutes.
Step 4 of 8
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.
Step 5 of 8
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.
The last 3 steps are in the full recipe.
Cook’s tip
Thigh meat stays juicy on a hot tawa. If you use breast, cut larger pieces and shorten the covered cooking to 5 minutes.
Ready to cook?
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