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.
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.