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Tawa Chicken Tikka recipe
Prep Time
30min
Cook Time
20min
Total Time
50min
IndianLunchDinnerMain CourseNut-FreeNon-Vegetarian

Tawa Chicken Tikka is a flavorful Indian dish made by marinating chicken in spices and cooking it on a hot tawa or griddle until it's smoky and tender. Its bold and vibrant flavours are perfect for anyone who loves exciting, aromatic meals.

This dish is delicious by itself as a starter...

Ingredients

4 Servings
(1 serving = 1 plate)

First Marination

  • 1kg
    boneless Chicken Thighs, cut into 2-inch pieces
  • 2tbsp
    Ginger Garlic Paste
  • 2tbsp
    Lemon Juice
  • 1tbsp
    Red Chilli Powder, to taste
  • 1tbsp
    Salt, to taste

Second Marination

  • 3/4cup
    Curd
  • 2tbsp
    Mustard Oil
  • 2tbsp
    Coriander Powder
  • 1/2tbsp
    Garam Masala
  • 1tbsp
    Cumin Powder
  • 1/2tbsp
    Carom Seeds
  • 1/2tbsp
    Dry Mango Powder (Amchur)
  • 2tbsp
    Poppy Seeds, soaked
  • 4tbsp
    Tomato Puree
  • 2tbsp
    Dry Fenugreek Leaves (Kasuri Methi)
  • 1/2tbsp
    Sugar
  • 3tbsp
    Roasted Gram Flour (Besan)
  • A few drops of edible Orange Color (optional)

Vegetables

  • 1piece
    Capsicum, cut into cubes
  • 1piece
    Onion, cut into cubes
  • 1piece
    Lemon, cut in rounds

Method

First Marination

  1. In a large bowl, combine ginger garlic paste, lemon juice, red chilli powder, and salt.

  2. Add chicken pieces and thoroughly coat them with the marinade. Let it rest for 15-20 minutes.

Second Marination

  1. Whisk the curd until smooth in a bowl.

  2. Mix mustard oil, coriander powder, garam masala, cumin powder, carom seeds, dry mango powder, soaked poppy seeds, tomato puree, crushed fenugreek leaves, sugar, gram flour, and orange colour, if using. Blend into a smooth paste.

  3. Coat the marinated chicken evenly with this mixture. Refrigerate and marinate for at least 1 hour, preferably 2-3 hours.

Cook the Chicken

  1. Heat a tawa or heavy skillet over medium-high heat. Lightly brush with mustard oil.

  2. Arrange the marinated chicken pieces on the tawa, and cook in batches if needed. Reserve any leftover marinade for later use.

  3. Cook each side for 5-7 minutes until charred and fully cooked.

    Step 3.1: Cook each side for 5-7 minutes until charred and fully cooked
  4. Add the capsicum, onion cubes and lemon rounds to the tawa when the chicken is mostly done. Drizzle the remaining marinade.

    Step 3.1: Add the capsicum, onion cubes and lemon rounds to the tawa when the chicken is mostly done
  5. Stir occasionally, cooking until vegetables are tender yet crisp.

    Step 3.1: Stir occasionally, cooking until vegetables are tender yet crisp
  6. Sprinkle chopped fresh coriander.

  7. Serve Tawa Chicken Tikka hot with naan, roti, or rice as a hearty main course or pair it with a side of mint yogurt chutney or raita.

Tips & Tricks

  1. For deeper flavors, marinate the chicken overnight in the refrigerator.

  2. Avoid overcrowding the tawa with chicken pieces; this ensures each piece cooks evenly and gets a good char.

  3. Add vegetables towards the end to retain their crunch and colour.

  4. Adjust spices according to taste.

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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