This Tawa Chicken was the first recipe that went viral on my page, and it played a huge role in helping me grow my audience. Inspired by the legendary Arif Chatkhara in Lahore, this dish is packed with bold flavors, juicy chicken, and a spicy, tangy masala that’s cooked to perfection on a flat tawa or pan.

The magic of this recipe lies in its marination—chicken is soaked in a rich, yogurt-based spice blend, then cooked on high heat, giving it that signature street-style smoky flavor. Finished with green chilies and fresh lemon, this dish is spicy, tangy, and absolutely mouthwatering.

Ingredients

For the Chicken Marinade

• 2 chicken quarter leg pieces
• 400g yogurt
• 1 tbsp ginger-garlic paste
• 2 tbsp National Tikka Masala
• 1-2 tsp salt (adjust to taste)
• 2 tsp red chili powder
• 1 tsp cumin (zeera) powder
• ½ lemon, squeezed
• 1 tsp garam masala
• 3-4 tbsp cooking oil

For Cooking & Garnish

• 2-3 green chilies, thickly sliced
• 1 lemon, cut into small triangles

Instructions

Step 1: Prepare the Marinade

• Score the chicken pieces by making deep cuts to help the marinade absorb better.
• In a large bowl, whisk together yogurt, ginger-garlic paste, tikka masala, salt, red chili powder, cumin powder, garam masala, and lemon juice.
• Check for salt and spice levels and adjust as needed.
• Pour half of the marinade over the chicken, ensuring it is evenly coated.
• Reserve the remaining marinade for later and mix in a little extra yogurt to balance the flavors.
• Cover and let the chicken marinate for at least 1 hour (overnight for best results).

Step 2: Cook the Chicken on the Tawa

• Heat 3 tbsp cooking oil in a large tawa or pan over medium heat.
• Add the marinated chicken pieces and cook for 5-6 minutes per side, until golden brown.

Step 3: Add the Remaining Marinade & Simmer

• Pour half of the remaining marinade over the chicken.
• Cover and let it cook on low heat for 10-12 minutes, allowing the chicken to become tender.
• Remove the lid and add the remaining marinade, green chilies, and lemon wedges.

Step 4: Baste & Serve

• Increase the heat to high and continuously baste the chicken with the thickening masala for 2-3 minutes.
• Once the masala has reduced and the chicken is crispy and coated, remove from heat.
• Serve hot with chapati, mint chutney, and a fresh salad.

Note: When preparing the yogurt marinade, it should initially be saltier than usual because the chicken will absorb some of the seasoning as it marinates. This ensures the chicken is flavorful from the inside. However, the remaining marinade, which will later be used as the masala topping, needs to be balanced—so we mix in extra yogurt to reduce the salt and spice intensity. This way, the final dish has the perfect harmony of bold flavors in the chicken and a well-seasoned, creamy masala to enjoy with each bite.

Tips for the Best Tawa Chicken

Marinate overnight for the most flavorful and juicy chicken.
Use a heavy-bottomed tawa or pan to get that authentic charred texture.
For a smoky touch, place a hot coal in the pan, drizzle oil over it, and cover for 2 minutes before serving.
Balance the spice by adjusting chili powder and green chilies based on your preference.
Pair with fresh naan, paratha, or buttered rice for a complete meal.

What People Are Saying

This recipe has been tried and loved by so many! Here’s what some of you had to say:

⭐ “I made this dish and trust me it turned out super delicious 😋 thank you for this recipe!” – @melieha.syed

⭐ “Tried this!! ❤️❤️ I marinated this over the weekend. It turned out bomb! 🔥🔥🔥 I gave the chicken from the inside to my 2-year-old and she kept asking for more. It was so flavorful! I also have your malai tikka and malai tikka handi marinated in the freezer and can’t wait to cook them soon!” – @aroob.m

Tawa Chicken

This tawa chicken inspired by the legendary Arif Chatkhara in Lahore, is packed with bold flavors, juicy chicken, and a spicy, tangy masala that’s cooked to perfection on a flat tawa or pan.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Marination time 1 hour hr

Course Main Course

Cuisine Pakistan

Servings 2

Ingredients

  

For the Chicken Marinade

• 2 chicken quarter leg pieces skin removed
• 400 g yogurt
• 1 tbsp ginger-garlic paste
• 2 tbsp tikka masala
• 1-2 tsp salt adjust to taste
• 2 tsp red chili powder
• 1 tsp cumin zeera powder
• ½ lemon squeezed
• 1 tsp garam masala
• 3-4 tbsp cooking oil

For Cooking & Garnish

• 2-3 green chilies thickly sliced
• 1 lemon cut into small triangles

Instructions

 

• Score the chicken pieces by making deep cuts to help the marinade absorb better.
• In a large bowl, whisk together yogurt, ginger-garlic paste, tikka masala, salt, red chili powder, cumin powder, garam masala, and lemon juice.
• Check for salt and spice levels and adjust as needed.
• Pour half of the marinade over the chicken, ensuring it is evenly coated.
• Reserve the remaining marinade for later and mix in a little extra yogurt to balance the flavors.
• Cover and let the chicken marinate for at least 1 hour (overnight for best results).
• Heat 3 tbsp cooking oil in a large tawa or pan over medium heat.
• Add the marinated chicken pieces and cook for 5-6 minutes per side, until golden brown.
• Pour half of the remaining marinade over the chicken.
• Cover and let it cook on low heat for 10-12 minutes, allowing the chicken to become tender.
• Remove the lid and add the remaining marinade, green chilies, and lemon wedges.
• Increase the heat to high and continuously baste the chicken with the thickening masala for 2-3 minutes.
• Once the masala has reduced and the chicken is crispy and coated, remove from heat.
• Serve hot with chapati, mint chutney, and a fresh salad.

Notes

When preparing the yogurt marinade, it should initially be saltier than usual because the chicken will absorb some of the seasoning as it marinates. This ensures the chicken is flavorful from the inside. However, the remaining marinade, which will later be used as the masala topping, needs to be balanced—so we mix in extra yogurt to reduce the salt and spice intensity. This way, the final dish has the perfect harmony of bold flavors in the chicken and a well-seasoned, creamy masala to enjoy with each bite.

Keyword Arif Chatkhara, Chicken recipes, Tawa chicken

Frequently Asked Questions (FAQs)

1. Can I make this without a tawa?

Yes! If you don’t have a tawa, you can use a cast-iron skillet or a heavy-bottomed frying pan for similar results.

2. How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat with a splash of water to refresh the masala.

3. What can I serve with tawa chicken?

This dish pairs perfectly with fresh chapati, naan, paratha, or buttery rice. Add a side of mint chutney and salad for a complete meal.