Tawa Chicken - Bold, Authentic & EASY
An easy, healthy chicken recipe that is covered in an irresistible masala.
Equipment
- 1 9 inch skillet or frying pan with lid
Ingredients
- 2 pieces Chicken Leg Quarters
Marinade
- 1 cup plain yoghurt (roughly 350g)
- 1 tsp salt
- 2 tsp red chilli powder or cayenne (can reduce for a less spicy dish)
- 1.5 tsp zeera powder (cumin)
- 1.5 tsp garam masala
- ½ tsp garlic paste
Finishing Touches
- A wedge of lemon cut into small triangles
- 2-3 thickly sliced green chilies
- Oil for cooking
Instructions
- Whisk together the marinade ingredients
- Pierce the chicken pieces well with a fork to optimize marination
- Pour over the marinade, covering both sides, and let is sit for 30 minutes to overnight.
- Remove the chicken from the fridge half an hour before cooking to bring it to room temperature.
- Heat 2 tbsp of oil in a pan n medium high heat and add the chicken pieces. (hang on to the extra marinade!)
- Cook, undisturbed for 4-5 minutes per side, the chicken should develop a bit of a crust.
- Now add back your reserved marinade, cover the pan and cook on medium low until cooked through, about 7-10 minutes. Tip: If you pierce the meatiest part of the chicken with a fork or knife it should go through very easily.
- Turn up the heat, add in your lemon pieces and chilies and baste the chicken for a minute or so to thicken the masala and let the new additions meld with it.
- Serve hot with chapati
Notes
Notes on scaling and making ahead in the post!
