Sunday 8 September 2013

Tawa Chicken - The Pan Cooked Chicken Curry

  • 500gm boneless chicken pieces, cut into medium cubes
  • 2 finely chopped big size Onions
  • 2 cube sized cut Onions
  • 2 finely chopped or pureed Tomato
  • 2 tbsp Ginger-Garlic Paste
  • 1 tsp Fenugreek or Methi Seeds
  • 3 pcs Dry Red Chilly
  • 2 tsp Turmeric Powder
  • 2 tsp Red Chilly Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • 2 pcs Cloves
  • 3-4 pcs of Cinnamon Sticks
  • 2 Cardamom Pods
  • 1 tsp Kasoori Methi Leaves
  • 1/2 finely Chopped Coriander Leaves
  • 1 tbsp fresh Cream
  • 2 tbsp Soya Sauce
  • 1/2 tsp Vinegar
  • Salt as per taste
  • Oil to Cook

  • First wash all the chicken pieces properly. Drain all the water.
  • Heat oil in a Tawa or Shallow Pan and set it over medium flame.
  • Now seasoned it with Cloves, Cinnamon Sticks, Cardamom Pods. Then add the Fenugreek seeds and Dry Red Chilies. Fry it for 30-35 seconds.
  • Now add the finely chopped Onions to it. Saute the Onions until they turn Golden Brown.
  • Then add the Ginger-Garlic Paste, Turmeric Powder, Red Chilly Powder, Cumin Powder, Coriander Powder and Kasoori Methi Leaves. Cook it for 3-4 minutes.
  • Now add the Chicken Pieces to it and stir it well.
  • Now cover lid and cook the chicken at low flame. Cook, turning pieces occasionally for 5 minutes.
  • Now add the chopped/pureed Tomato and Salt as per taste. Cook it for 4-5 minutes.
  • Now add the fresh Cream, Soya Sauce, Vinegar. Mix it well with the Chicken. If required add 1-2 cup warm water to it.
  • Cover lid and cook it for 8-10 minutes on a low flame. Add another 1 cup of warm water to it and cook for 8-10 minutes.
  • Now the Chicken is almost cooked. Add the cubed Onions and Garam Masala. Mix them well and cook on medium flame for 4-5 minutes.
  • Now your Tawa Chicken is ready. Garnish it with fresh Cream and Coriander Leaves.
  • Serve it hot with Naans or Chapatis.

IMG-20130908-WA0001 (1)-1-1-1 Tawa Chicken