Chicken Tawa Fry

Ingredients

• 750 g Boneless Chicken Leg Pieces (cut into medium-sized bite pieces)
• 1/2 lemon Lemon Juice (freshly squeezed)
• 1 Tbsp Ginger Garlic Paste (store‑bought or homemade)
• 1 Tbsp Black Pepper Powder (freshly ground if possible)
• to taste Salt (regular table salt)
• 1.5 medium Onion (cut into large chunks for the first marination)
• 4 Green Chilies (large) (slit lengthwise)
• 2 medium Tomato (coarsely chopped for the spice paste)
• 1 small Onion (small) (thinly sliced for the spice paste)
• 12 Garlic Cloves (peeled)
• 1 inch piece Ginger (peeled)
• 6 Green Chilies (for the spice paste, roughly chopped)
• 3 Red Chilies (for the spice paste, roughly chopped)
• 1 small bunch Fresh Coriander Leaves (chopped)
• 1 tsp Chicken Tikka Masala Powder (store‑bought)
• 1 tsp Garam Masala Powder (optional, for extra warmth)
• 2 tsp Roasted Gram Flour (Besan) (roasted, not raw)
• 2 Tbsp Plain Yogurt (well‑beaten)
• 1/4 cup Neutral Cooking Oil (vegetable or canola oil)
• 1 small piece Charcoal (for smoking, use tongs)
• 1/2 lemon Lemon Juice (final) (freshly squeezed at the end)

Instructions

1. Cut and Initial Marinate Chicken

   Place the boneless chicken leg pieces on a board, cut into medium bite‑size pieces, then add half the lemon juice, ginger‑garlic paste, black pepper powder, salt, large onion pieces and slit green chilies. Mix well and cover.

   Time: PT5M

2. First Marination

   Let the chicken rest covered at room temperature or in the fridge for 30 minutes so the flavors penetrate.

   Time: PT30M

3. Prepare Spice Paste

   In a grinder, combine coarsely chopped tomatoes, thinly sliced small onion, garlic cloves, ginger piece, green chilies, red chilies and a few coriander leaves. Grind dry until the mixture is coarse but well combined.

   Time: PT10M

4. Combine Paste with Marinated Chicken

   Add the prepared spice paste to the chicken, then stir in chicken tikka masala powder, garam masala (optional), and roasted gram flour. Mix until every piece is coated.

   Time: PT5M

5. Second Marination

   Cover the bowl again and let the chicken rest for another 12 minutes so the dry spices adhere.

   Time: PT12M

6. Heat Oil in Tawa

   Place the tawa on medium flame, add 1/4 cup oil and let it heat until shimmering.

   Time: PT3M

7. High‑Flame Stir‑Fry

   Add the marinated chicken to the hot tawa, crank the flame to high and stir continuously. Cook until the masala dries, oil begins to separate and the chicken is about 70% done.

   Time: PT10M

   Temperature: high flame

8. Add Yogurt and Simmer

   Stir in two tablespoons of well‑beaten yogurt, mix quickly, then cover the tawa and reduce the flame to low. Let it cook for 15 minutes until the chicken is fully cooked and tender.

   Time: PT15M

   Temperature: low flame

9. Final High‑Flame Toss

   Remove the lid, turn the flame back to high and toss the chicken until the remaining masala clings to the pieces and the oil fully separates.

   Time: PT5M

   Temperature: high flame

10. Fresh Coriander Finish

    Sprinkle chopped coriander leaves over the chicken and give a quick mix.

    Time: PT2M

11. Charcoal Smoke Infusion

    Heat a small piece of charcoal until red hot (about 2 minutes). Place it in a small bowl, drizzle two drops of oil, then quickly cover the tawa with its lid. Let the smoke permeate the chicken for 10 minutes.

    Time: PT12M

12. Final Garnish and Serve

    Remove the charcoal, add a final handful of chopped coriander and squeeze the remaining half lemon juice over the chicken. Mix gently and serve hot.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

5 g

Fat

30 g

Fiber

2 g