Chili Garlic Tawa Chicken & Pulao

Ingredients

• 1 kg Chicken Pieces (bone‑in, skinless, cut into bite‑size pieces)
• 2 tsp Salt (adjust to taste)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Ginger (grated)
• 10 pcs Garlic Cloves (peeled; 5 for paste, 5 for roasting garnish)
• 5 pcs Green Chilies (wrinkled, thick‑skinned) (deseed for milder heat)
• 1 cup Fresh Mint Leaves (packed)
• 1 cup Fresh Coriander Leaves (packed)
• 0.25 cup Walnut Halves (for chutney, adds body)
• 1 tbsp Sesame Seeds (optional, for extra nuttiness)
• 2 tbsp Plain Yogurt (optional, adds tanginess to chutney)
• 3 tbsp Vegetable Oil (for cooking and chutney)
• 1 tsp Red Chili Powder (for finishing heat)
• 1.5 cups Basmati Rice (rinsed until water runs clear)
• 3 cups Water (for rice and chicken cooking)
• 1 tsp Butter (optional, for rice flavor)

Instructions

1. Make Ginger‑Garlic‑Green Chili Paste

   Combine grated ginger, 5 peeled garlic cloves, and the green chilies in a blender. Blend to a smooth paste, adding a splash of oil if needed to emulsify.

   Time: PT5M

2. First Marination of Chicken

   In a large mixing bowl, toss the chicken pieces with salt, lemon juice, and the ginger‑garlic‑green chili paste. Mix well and let rest for 15‑20 minutes.

   Time: PT5M

3. Prepare Mint‑Coriander Chutney

   Blend the remaining 5 garlic cloves, fresh mint, coriander, walnuts, sesame seeds, a pinch of salt, 1 tbsp oil, a small piece of ginger, and optional yogurt into a fine paste.

   Time: PT10M

4. Second Marination (Herb Paste)

   In a small bowl, mix the fresh mint, coriander, 1 tbsp lemon juice, 1 tbsp oil, and a pinch of salt. Coat the partially marinated chicken with this herb paste and let rest another 15 minutes.

   Time: PT5M

5. Toast Garlic for Garnish

   Heat a teaspoon of oil in a small pan over medium heat. Add 5 whole garlic cloves and sauté until light golden brown, stirring constantly to avoid burning.

   Time: PT5M

   Temperature: Medium heat

6. Cook Chicken on Tawa (Part 1)

   Heat the tawa over medium‑high heat, add 2 tbsp oil, and spread the marinated chicken in a single layer. Cook for about 8 minutes, turning once, until the pieces are half‑cooked and start to brown.

   Time: PT8M

   Temperature: Medium‑high

7. Finish Chicken with Water and Cover

   Add a splash of water (≈¼ cup) to the tawa, sprinkle red chili powder, cover with a lid or foil, and reduce heat to low. Cook for another 10 minutes until the chicken is fully cooked and tender.

   Time: PT10M

   Temperature: Low

8. Cook Basmati Rice

   In a saucepan, combine rinsed basmati rice, 3 cups water, a pinch of salt, and 1 tsp butter. Bring to a boil, then lower to a simmer, cover, and cook for 12‑15 minutes until water is absorbed.

   Time: PT15M

   Temperature: Medium

9. Final Garnish and Plate

   Transfer the cooked chicken to a serving plate, drizzle any remaining pan juices, sprinkle the toasted garlic pieces, and garnish with extra fresh coriander leaves.

   Time: PT2M

10. Serve

    Plate a portion of rice, place the garlic chili tawa chicken on top, and accompany with a generous spoon of the green chili chutney.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g