Chili Garlic Tawa Chicken & Pulao
Chili Garlic Tawa Chicken & Pulao is a medium Indian recipe that serves 4. 450 calories per serving. Recipe by Chef Ranveer Brar on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 10 min
Cost: $11.70 total, $2.93 per serving
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Gluten‑Free, High‑Protein, Spicy
Allergens: Garlic, Walnuts, Sesame, Dairy (yogurt, butter)
Ingredient Substitutions
- Instead of Chicken Pieces: Turkey pieces
- Instead of Salt: Sea salt
- Instead of Lemon Juice: Lime juice
- Instead of Ginger: Ginger paste
- Instead of Garlic Cloves: Garlic paste
- Instead of Green Chilies (wrinkled, thick‑skinned): Jalapeño
- Instead of Fresh Mint Leaves: Mint chutney
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Walnut Halves: Cashews
- Instead of Sesame Seeds: Peanuts
- Instead of Plain Yogurt: Curd
- Instead of Vegetable Oil: Canola oil, Ghee
- Instead of Red Chili Powder: Paprika
- Instead of Basmati Rice: Long grain rice
- Instead of Butter: Ghee
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Blender or Food Processor
- Tawa or Flat Griddle
- Saucepan with Lid
- Spatula
- Small Bowl
- Aluminum Foil (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Creating a smooth ginger‑garlic‑green chili paste without over‑processing.
- Balancing lemon juice, salt, and heat during the first marination.
- Incorporating fresh mint and coriander in the second marination for authentic freshness.
- Roasting garlic to a light golden brown without burning.
- Cooking chicken on high heat first to sear, then finishing with steam to keep it juicy.
Chef Tips from the Video
- Use fresh, wrinkled green chilies for authentic flavor; they hold more heat.
- A light drizzle of oil in the ginger‑garlic paste helps emulsify and gives a silky texture.
- Toast the garlic until just golden; this adds a subtle nutty note without bitterness.
- Balance the lemon acidity at the end – a little extra can brighten the dish if it tastes flat.
Troubleshooting
Chicken turns dry.
Do not over‑cook; sear on high heat then finish with a little water and cover to steam.
Chutney is too thick.
Add a tablespoon of water or extra yogurt and blend again until smooth.
Rice sticks to the pan.
Rinse rice thoroughly before cooking and use the correct water‑to‑rice ratio.
Garlic burns during roasting.
Stir constantly and remove from heat as soon as it turns light golden.
Storage
Refrigerator: Store chicken and chutney in airtight containers for up to 3 days.
Freezer: Freeze cooked chicken (without garnish) for up to 1 month; thaw before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight for deeper flavor.
- The mint‑coriander chutney can be prepared 2 days ahead and stored refrigerated.
- Pre‑cook the rice and reheat with a splash of water before serving.
Frequently Asked Questions
What is the cultural significance and history of Garlic Chili Tawa Chicken in Indian cuisine?
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.
What are the traditional regional variations of garlic chicken dishes in Indian cuisine?
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.
How is Garlic Chili Tawa Chicken traditionally served in North Indian households?
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.
During which occasions is Garlic Chili Tawa Chicken commonly prepared in Indian culture?
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.
What authentic ingredients are essential for Garlic Chili Tawa Chicken and what can be substituted?
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.
What other Indian dishes pair well with Garlic Chili Tawa Chicken?
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.
What are the most common mistakes to avoid when making Garlic Chili Tawa Chicken at home?
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.
Why does this Garlic Chili Tawa Chicken recipe use a two‑stage marination instead of a single marination?
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.
Can I make the mint‑coriander chutney ahead of time and how should I store it?
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.
What texture and appearance should I look for when the chicken is properly cooked on the tawa?
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).
What does the YouTube channel Chef Ranveer Brar specialize in?
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.
How does the YouTube channel Chef Ranveer Brar's approach to Indian cooking differ from other Indian cooking channels?
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.
Last updated: August 20, 2026
