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Sometimes we crave something special, spicy, and different. Something that tastes amazing, is healthy, and doesn’t leave us feeling heavy or bloated afterward. Usually, when we eat chicken or any special dish from outside, we end up feeling bloated and lazy afterward.

But today, I’m bringing you a Tawa Chicken recipe that won’t leave you feeling heavy or sluggish after eating it. Instead, it will leave your heart happy, your stomach light, and will make you feel like you’ve eaten something truly special.

What is Tawa Chicken?

Tawa Chicken is a healthy and tasty dish that is very easy to prepare. It does not take much time to cook and does not require heavy spices. It contains a good amount of protein, which is healthy for our body and gives us energy. You can make it for special occasions, parties, or enjoy it with your family on Sundays.

The taste is so delicious, and the aroma is so wonderful that your family members will not be able to stop themselves from praising you.

The best part of this recipe is that it does not require a lot of oil, butter, or artificial colors. It is light to eat but tastes exactly like restaurant-style chicken. The taste, aroma, perfect balance of spices, and smoky flavor make Tawa Chicken special.

You can serve Tawa Chicken with tandoori roti, roomali roti, paratha, simple vegetable pulao, or steamed rice.

It is high in protein and low in carbs, making it especially suitable for fitness and health-conscious people.

If you are making it for family and children, do not make it too spicy.

If there is a party or special occasion at home, this recipe is perfect because it is so simple that you can prepare it before the party and just heat it lightly before serving.

Ingredients for Tawa Chicken

Chicken: For this Tawa Chicken, I have used thigh and breast pieces. You can also use boneless chicken or chicken legs for this recipe, and it will taste great.

Yogurt: To give it a creamy texture, I have used yogurt in this recipe. If you like, you can also add fresh cream along with yogurt.

Spices: I have used only those spices that are easily available at home and have kept the recipe healthy by not using any food color.

Tawa (Griddle): As the name suggests, it is made on a tawa, but it is not a strict rule. If you do not have a tawa or do not want to use it, you can use a pan or pot, but try to use a flat-bottomed pan so that the chicken cooks evenly.

Charcoal: Charcoal is used to give Tawa Chicken a smoky flavor, making it taste as if it has been cooked on a traditional wood fire. However, this is optional.

How to Make Tawa Chicken

Take the chicken thigh and breast pieces and wash them thoroughly. Then, make small cuts on both sides of the chicken pieces with slight gaps. This will allow the marinade to penetrate inside the chicken, enhancing its flavor and taste.

Here, I have taken three pieces of chicken breast and thigh weighing around 750 grams.

First, put the chicken in a large bowl, and add 2 tablespoons vinegar, 1 teaspoon salt, ½ cup yogurt, 1 teaspoon cumin powder, ¼ teaspoon turmeric powder, 1 tablespoon ginger-garlic paste, ¼ teaspoon chaat masala, 1 teaspoon coriander powder, ½ teaspoon red chili powder, ½ teaspoon crushed red chili.

Mix everything well so that the chicken is coated evenly with the marinade.

Now, marinate it for 3-4 hours. If you do not have enough time, marinate it for at least 30 minutes. Marinating allows the flavors of the spices to penetrate deeply into the chicken, and it also ensures that the chicken cooks quickly and remains soft and juicy from the inside.

Take a pan or tawa and heat 2-3 tablespoons of oil in it. Once hot, take out the chicken pieces from the marinade one by one and place them on the hot tawa or pan.

Fry on medium to high flame for 2 minutes on one side first.

Then, flip and fry the other side on high flame for 2-3 minutes or until it turns golden.

Frying the chicken on both sides helps it retain its shape without breaking.

Now, place a small bowl on the chicken, put hot charcoal in it, drizzle a few drops of oil over the charcoal, and immediately cover it. This will give your Tawa Chicken a smoky flavor, enhancing its taste and aroma.

When the chicken is golden on both sides, add the remaining marinade over the chicken.

The pieces are large, so they will take some time to cook. Cover it and let it cook on low flame for 20-25 minutes.

After 20-25 minutes, when the chicken becomes tender, flip it over and cook for another 10 minutes on low flame from the other side as well.

If you feel it is sticking to the bottom or the masala is getting too dry, add a little water to maintain the consistency.

After cooking, there will still be some masala left, which is normal because this is not chicken tikka, and the remaining masala gives it a rich flavor.

Once the chicken is fully cooked, garnish it with fresh coriander and green chilies.

Serve this delicious Tawa Chicken with lemon wedges, sliced onions, and green chutney.