Garlic Chili Tawa Chicken is a modern take on traditional tawa‑cooked dishes from North India, where high‑heat grilling on a flat griddle (tawa) is common for street‑style chicken. The addition of abundant garlic, fresh green chilies, and herb pastes reflects Punjabi love for bold, aromatic flavors.

In Punjab, chicken is often cooked on a tawa with butter and garam masala, while in Gujarat a sweeter version uses jaggery. Coastal regions add coconut or mustard seeds, and in Hyderabad the chicken may be cooked with tamarind and sesame. Chef Ranveer Brar’s version emphasizes fresh mint, coriander, and a nutty green‑chili chutney.

It is typically served hot off the tawa, garnished with toasted garlic and fresh coriander, alongside plain basmati rice or roti, and a side of tangy green chutney. The meal is often enjoyed with a dollop of yogurt or raita to balance the heat.

The dish is popular for weekend family meals, festive gatherings like Diwali or Navratri, and as a hearty dinner after a day of work. Its bold flavors make it a favorite for celebrations where guests expect spicy, aromatic fare.

Key ingredients include fresh garlic, green chilies with thick skin, lemon juice, mint, coriander, and walnuts for the chutney. Substitutes: use cashews instead of walnuts, lime for lemon, and a small amount of ginger paste if fresh ginger is unavailable.

Pair it with plain basmati rice, jeera rice, or butter naan. Side dishes like cucumber raita, pickled onions, or a simple dal tadka complement the heat and freshness of the chicken.

Common errors include over‑cooking the chicken, which makes it dry, under‑roasting the garlic (resulting in a raw taste), and not balancing the lemon and salt, which can make the dish taste flat. Follow the critical steps for searing and finishing with steam.

The first marination infuses the chicken with deep garlic‑chili heat and lemon acidity, while the second herb‑based marination adds fresh mint‑coriander brightness. This layered approach ensures each bite has both robust spice and refreshing herb notes.

Yes, the chutney can be prepared up to two days in advance. Store it in an airtight container in the refrigerator; the flavors will meld and it stays fresh because of the oil and yogurt base.

The chicken should have a golden‑brown crust on the outside, be slightly caramelized, and remain juicy inside. When cut, the meat should be opaque with no pink and the internal temperature should read 165°F (74°C).

The YouTube channel Chef Ranveer Brar specializes in modern Indian cooking, showcasing traditional recipes with contemporary twists, detailed technique breakdowns, and a focus on fresh, seasonal ingredients.

Chef Ranveer Brar emphasizes scientific explanations of flavor balance, uses high‑quality video production, and often integrates regional specialties with accessible home‑cooking methods, setting his channel apart from more casual or purely traditional Indian cooking channels.