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27 March, 2017

Tawa Chicken Recipe / How to make Tawa Chicken

Posted in : Non-veg main course on by : nrdubey Tags: , ,

Date – 18.3.2017

                                                                                                                      

Preparation time – 10 mins

Cooking time – 35 minutes

Recipe type –  Non – veg main

Cuisine – north Indian

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Measurement cup used 1 cup = 240 ml                                              

INGREDIENTS:

 

Boneless chicken – 400 g, cut into small pieces

Capsicum – 1, medium, small chopped

Onion – 2, medium, finely chopped

Ginger – garlic paste – 1 tbsp

Green chili – 1-2, finely chopped

Tomato – 2, medium, make paste

Tomato ketchup – 1 tbsp

Shah jeera or cumin seeds – ¾ tsp

Red chili powder – 1 tsp or as per taste

Turmeric – ½ tsp

Coriander powder – 2 tsp

Bav bhaji masala – 3 tsp or 2 tsp garam masala + 1 tsp dry mango powder (amchur)

Kasuri methi / fenugreek leaves – 11/2 tsp

Salt – as per taste

Cooking oil / butter – 3 tbsp

Water – 3-4 tbsp or if needed add some more

Chopped coriander leaves for garnishing

 

Method;

Firstly, finely chop 2 onions and 2 green chilies, chop medium size capsicum and make ginger – garlic paste, make 2 medium tomato’s paste. Keep them aside.

Take one tava (better use iron tava) or you can make this dish even in kadai as well. Heat up 3 tbsp of butter or oil.

Once oil is hot add cumin seeds. Wait until crackle.

Add ginger – garlic paste. Fry nicely until raw smell goes off.

Add onion, green chili and bit salt. Fry until onion turns light pink.

Add red chili, turmeric, coriander powders and pav bhaji masala. Fry them for ½ minutes.

Add tomato paste and tomato ketchup, fry until the masala turns bit dry.

Add chicken pieces, stir nicely to mix. Cover it up with the lid and cook for 3-4 minutes over low heat.

After 3-4 minutes open the lid and then add chopped capsicum, kasuri methi, 3-4 tbsp  water and adjust salt. Stir nicely to mix and once again cover it with the lid and cook at low heat until chicken gets cooked. 

Garnish with chopped coriander leaves and turn off the heat.

 Chicken tava masala is ready.

Tips;

 

 

Step by step method with picture

 

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 Take one tava (better use iron tava) or you can make this dish even in kadai as well. Heat up 3 tbsp of butter or oil.

IMG_0357

 Once oil is hot add cumin seeds. Wait until crackle.

IMG_0358

  Add ginger – garlic paste. Fry nicely until raw smell goes off.

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Add onion, green chili and bit salt. Fry until onion turns light pink.

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Add red chili, turmeric, coriander powders and pav bhaji masala. Fry them for ½ minutes.

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Add tomato paste and tomato ketchup, fry until the masala turns bit dry.

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Add chicken pieces, stir nicely to mix. 

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Cover it up with the lid and cook for 3-4 minutes over low heat.

IMG_0366

After 3-4 minutes open the lid and then add chopped capsicum, 3-4 tbsp water, kasuri methi and adjust salt.

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Stir nicely to mix and once again cover it with the lid and cook at low heat until chicken gets cooked. 

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Garnish with chopped coriander leaves and turn off the heat.

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Chicken tava masala is ready.

 

 Recipes you may also like 

Chicken Do Pyaza

Chicken Patiala Recipe / Murg Patiala Recipe

 

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