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This easy yet deeply flavourful Tawa Chicken features juicy chicken quarters marinated in a spiced yogurt blend, seared on a hot griddle, and slow-cooked to smoky perfection. With beautifully charred edges and a rich masala coating, it’s the ultimate weekend treat that pairs beautifully with buttery naans, laccha parathas, or steaming rice. The marinade, enriched with mustard oil and homemade tandoori masala, ensures every bite bursts with bold, smoky flavours. The slow-cooking process on the tawa...
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Combine hung curd, lemon juice, mustard oil, ginger-garlic paste, tandoori masala, coriander powder, Kashmiri red chilli powder, and salt in a large mixing bowl until smooth.
Pat the chicken quarters completely dry and rub the marinade all over, ensuring it gets deep into the slits.
Cover and refrigerate for at least 2 hours.
Heat cooking oil or ghee on a large, heavy-bottom tawa over medium-high heat.
Shake off any excess marinade from the chicken and place the pieces onto the hot tawa.
Sear for 2–3 minutes per side until you get a light-brown crust and slightly charred edges.
Reduce the heat to medium-low and pour the reserved marinade over the chicken pieces.
Cover the tawa with a dome lid or a large deep plate and cook for 15–20 minutes, turning the chicken occasionally so it cooks evenly.
Splash 1–2 tablespoons of water onto the tawa if the masala starts sticking or looks too dry to keep things juicy.
Uncover the tawa and add the lemon slices and slit green chillies around the chicken.
Cover and cook for another 2–3 minutes until the chicken is completely tender and the glossy masala clings to the meat.
Turn off the heat, sprinkle with chaat masala, and garnish with fresh coriander.
Serve sizzling hot right off the tawa accompanied by spicy mint-coriander chutney and hot rumali roti or lachha paratha.
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I used homemade tandoori masala for the freshest flavour, but store-bought works completely fine too!
Marinate the chicken overnight for maximum flavour penetration.
Dry the chicken thoroughly so the marinade sticks and doesn't get watery.
Use mustard oil for an authentic, sharp street-style punch.
Can I use regular yogurt instead of hung curd?
Yes, but hung curd or Greek yogurt is preferred as it is thicker and won't make the marinade watery.
What can I substitute for mustard oil?
Mustard oil is highly recommended for its authentic flavour, but you can use vegetable oil if necessary.
How do I prevent the masala from sticking to the tawa?
Splash 1–2 tablespoons of water onto the tawa if the masala starts sticking or looks too dry.
Can I cook this without a tawa?
Yes, you can use a heavy-bottom skillet or griddle as an alternative.
How long should I marinate the chicken?
Marinate for at least 2 hours, but overnight is ideal for maximum flavour.
