Tawa Chicken Tikka

To achieve the best flavor for Tawa Chicken Tikka, marinate the chicken for at least 1 hour, but preferably 2-3 hours. Cook the marinated chicken on a preheated tawa or heavy skillet over medium-high heat, brushing it lightly with mustard oil. Cook each side for 5-7 minutes until charred and fully cooked, adding vegetables like capsicum and onion towards the end for extra flavor.

Tawa Chicken Tikka pairs wonderfully with naan or roti, and you can also serve it with basmati rice and cucumber raita for a complete meal. For a fun twist, consider making wraps or sandwiches using warm flatbreads filled with the chicken tikka, fresh veggies, and a mint yogurt sauce.

Yes, you can make Tawa Chicken Tikka with several substitutions. For a dairy-free version, replace the curd with coconut yogurt or a plant-based yogurt. If you're looking for a lower spice option, reduce the amount of red chili powder. For those avoiding chicken, you can substitute with paneer or tofu for a vegetarian version.

To store leftover Tawa Chicken Tikka, let it cool completely and then place it in an airtight container. It can be refrigerated for up to 3-4 days. To reheat, simply warm it in a skillet over medium heat until heated through, or microwave it for a quick meal.

To enhance the smoky flavor in Tawa Chicken Tikka, ensure your tawa or skillet is hot enough before adding the chicken. You can also add a few drops of liquid smoke to the marinade for an extra smoky taste. Additionally, cooking the chicken until it’s slightly charred will contribute to that authentic smoky flavor.