Tawa Chicken

Ingredients

• 700 g boneless chicken thighs, cut into 3 cm pieces
• 100 g plain yogurt, whisked
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1½ tsp red chilli powder
• ½ tsp turmeric powder
• 1½ tsp salt, or to taste
• 4 tbsp cooking oil
• 1 tsp cumin seeds
• 1 large onion, finely sliced
• 3 medium tomatoes, chopped
• 1 tbsp coriander powder
• ½ tsp garam masala
• 3 green chillies, slit lengthways
• 1 tbsp fresh ginger, cut into thin matchsticks
• 1 tsp kasuri methi (dried fenugreek leaves), crushed between palms
• 3 tbsp fresh coriander, chopped

Instructions

1. In a large bowl, mix the yogurt, ginger-garlic paste, lemon juice, chilli powder, turmeric and salt. Add the chicken and coat every piece well. Cover and rest for 30 minutes at room temperature, or up to 4 hours in the fridge.
2. Heat the oil in a large tawa or wide heavy pan over medium heat. Add the cumin seeds and let them sizzle for about 20 seconds until fragrant.
3. Add the sliced onion and cook, stirring often, until soft and light golden, about 6 minutes.
4. Raise the heat to medium-high and add the chicken with all its marinade, spreading the pieces in a single layer. Sear for 8 minutes, turning occasionally, until the outsides turn opaque and the yogurt has thickened.
5. Add the chopped tomatoes, coriander powder and half the green chillies. Stir, reduce the heat to medium-low, cover and cook for 8 minutes until the tomatoes have broken down.
6. Uncover, increase the heat to medium and cook for 5 to 6 minutes, stirring, until the oil separates at the edges and the masala clings to the chicken. The chicken should reach 74°C in the thickest piece.
7. Sprinkle over the garam masala, ginger matchsticks, crushed kasuri methi and remaining green chillies. Toss for 1 minute, then take off the heat.
8. Scatter the fresh coriander on top and serve straight from the tawa while hot.

Tips

• Thigh meat stays juicy on a hot tawa. If you use breast, cut larger pieces and shorten the covered cooking to 5 minutes.
• Do not overcrowd the pan. If your tawa is small, sear the chicken in two batches so it browns rather than steams.
• If the masala begins to stick, sprinkle in 2 to 3 tablespoons of water and scrape up the browned bits, which add flavour.
• Add the ginger and kasuri methi at the end so their aroma stays sharp.