Tawa Chicken Curry

Name: Tawa Chicken Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Pakistani
Ingredients: 500 grams Boneless Chicken (Cut into 1-inch cubes); 1 large Onion (Finely chopped); 1 tablespoon Ginger-Garlic Paste; 2 medium Tomatoes (Finely chopped or pureed); 2-3 pieces Green Chillies (Slit lengthwise, adjust to taste); 1/4 cup Plain Yogurt (Whisked); 1 teaspoon Red Chili Powder (Adjust to taste); 1/2 teaspoon Turmeric Powder; 1 tablespoon Coriander Powder; 1 teaspoon Cumin Powder; 1/2 teaspoon Garam Masala; To taste Salt; 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (Crushed); 2 tablespoons Fresh Coriander (Chopped, for garnish); 1 inch Fresh Ginger (Julienned, for garnish); 3 tablespoons Cooking Oil

This quick and flavorful Tawa Chicken recipe delivers a delicious and authentic taste, perfect for a weeknight meal. Tender chicken pieces are cooked on a flat griddle (Tawa) with a rich blend of aromatic spices, tomatoes, onions, and yogurt, finished with fresh green chilies and coriander. Enjoy this spicy and vibrant chicken dish that comes together relatively quickly.

#Chicken

#Curry

#Tawa

#Spicy

#Pakistani Cuisine

#Dinner

#Main Course

#Quick Meal

Sautéing Onions

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Medium

Pakistani

English

Nutrition (per serving)

420

Calories

38g

Protein

22g

Carbs

20g

Fat

Chicken with Spices

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Tawa Chicken Simmering

Instructions

0/8 completed

1
Heat cooking oil in a large Tawa or heavy-bottomed pan over medium heat. Add the finely chopped onions and sauté until they turn translucent and light golden brown, about 5-7 minutes.
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7m
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Heat cooking oil in a large Tawa or heavy-bottomed pan over medium heat. Add the finely chopped onions and sauté until they turn translucent and light golden brown, about 5-7 minutes.
7m
Sautéing onions properly is key to building flavor.
2
Add the ginger-garlic paste to the pan and cook for 1-2 minutes until its raw aroma disappears.
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2m
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Add the ginger-garlic paste to the pan and cook for 1-2 minutes until its raw aroma disappears.
2m
Do not burn the ginger-garlic paste; cook until fragrant.
3
Add the boneless chicken pieces to the pan. Cook, stirring frequently, until the chicken changes color and is lightly seared on all sides, approximately 5-7 minutes.
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7m
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Add the boneless chicken pieces to the pan. Cook, stirring frequently, until the chicken changes color and is lightly seared on all sides, approximately 5-7 minutes.
7m
Ensure chicken is evenly coated and seared for better texture.
4
Stir in the chopped tomatoes, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well to combine with the chicken and spices.
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3m
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Stir in the chopped tomatoes, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well to combine with the chicken and spices.
3m
Add a splash of water if the spices start to stick or burn.
5
Cover the pan and let the chicken cook in its own juices and the tomato mixture for about 10-12 minutes, or until the chicken is tender and the oil starts to separate from the masala.
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12m
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Cover the pan and let the chicken cook in its own juices and the tomato mixture for about 10-12 minutes, or until the chicken is tender and the oil starts to separate from the masala.
12m
Cook on medium-low heat to allow the flavors to meld and chicken to become tender.
6
Remove the lid and stir in the whisked plain yogurt. Cook for another 3-5 minutes, stirring continuously to prevent the yogurt from curdling, until the gravy thickens slightly.
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5m
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Remove the lid and stir in the whisked plain yogurt. Cook for another 3-5 minutes, stirring continuously to prevent the yogurt from curdling, until the gravy thickens slightly.
5m
Make sure the heat is not too high when adding yogurt to prevent curdling. Stir briskly.
7
Add the slit green chilies, garam masala, and crushed Kasuri Methi. Mix well and cook for 1-2 minutes.
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2m
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Add the slit green chilies, garam masala, and crushed Kasuri Methi. Mix well and cook for 1-2 minutes.
2m
Kasuri Methi adds a distinctive aromatic flavor; crush it between your palms before adding.
8
Garnish with fresh chopped coriander and julienned ginger before serving. Serve hot with naan, roti, or rice.
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1m
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Garnish with fresh chopped coriander and julienned ginger before serving. Serve hot with naan, roti, or rice.
1m
Serve immediately for the best taste and aroma.