Chicken Tawa Roast Easy and Quick Recipe

Chicken tops my list of favorite food. I keep experimenting different chicken recipes; some recipes I directly take from internet, some recipes I make fusion of, and some recipes I create on my own. Chicken Tawa Roast is a simple recipe and quick to cook.

Chicken is source of lean protein. So whether you are on diet or not, chicken is the most preferred  non vegetarian food. I personally prefer chicken recipes more on the healthier side. Chicken Tawa Roast is one of my less spicy, less oily yet a tasty recipe.

Ingredients of this recipe are easily available in the kitchen or nearby shops. You can have it as a healthy snack or even you can prepare this as a starter for your guests. So let’s look into the ingredients followed by the preparation method.

Ingredients of Chicken Tawa Roast:

1.  Curd/Yogurt.

 

ii. Onion.

 

iii.  Garlic (lasun), Ginger (adrakh), Green chili (hara mircha), Lemon (nibu).

 

iv. Chicken (quantity as per your need).

 

v. Dry roasted Cardamom.

 

vi.  Shahi Garam Masala Powder, Kewra water, Turmeric powder (haldi), Salt (namak).

 

vii.  Red Chili Powder (laal mirch powder), Briyani Powder ( preferably Everest), Cumin Powder (jeera powder), Coriander powder (dhaniya powder), Kasuri Meethi (dry roasted), Black Pepper Powder (kala mirch powder).

 

viii. Dry roasted kasuri Meethi ( dry roast it on tawa or microwave).

 

ix.  Clarified Butter (ghee).

 

x. White Oil.

 

xi. Barista (deep fried crispy onions).

 

xii. Onion oil ( left from barista).

 

 

Preparation Method of Chicken Tawa Roast Recipe:

I have divided the preparation method into two sub parts- marination and roasting.

 

Marination:

• Slice the onions and deep crispy fry it to make barista.

 

• Keep the onion oil aside for later use.

 

 

• To marinate the chicken  we have make a paste from the given ingredients. In a mixer grinder one by one add garlic, ginger, green chili, onion, roasted cardamom, barista, salt, onion oil, lemon juice, roasted kasuri meethi, kewra water and make a smooth paste (also add water if required).

 

• Wash the chicken properly and drain off the water. Now place the chicken in a cooking vessel and add beaten curd/yogurt into it. Mixed well and keep it covered for 10-15 mins.

 

• Now add the aromatic paste in the chicken and curd mixture and mix it well. Then add salt, turmeric powder, red chili powder, Briyani powder, cumin powder, coriander powder, kasuri meethi, black pepper powder, garam masala powder. Mix well so that the chicken is well coated with the aromatic paste and the spices.

 

• Add a few drops of kewra water again and barista and stir it well. keep the marinated chicken covered for an hour or if possible for longer time. If marinating for longer period, then keep the marinated chicken in the refrigerator.

 

 

 

Roasting:

• Heat a tawa or even a non stick pan with ghee and add a few drops of white oil so that the ghee do not burn.

 

• Once the ghee is heat add the marinated chicken pieces in the tawa. keep the flame high for first 7-8 mins.

 

 

• After 7-8 mins lower the flame and cover the tawa or pan with a lid. Let the chicken get cooked slowly. In between keep checking the chicken. Chicken will lose a lot of juice in the tawa. Let the chicken get cooked in its juice for next 15-20 mins or till it gets tender.

 

 

• Once the chicken is tender flip it opposite side. Now partially cover the chicken with lid so that the juice slowly evaporates. keep cooking between low to medium flame till it is completely cooked.

 

• Once the juice evaporates, roast the chicken on the tawa  both sides till it turns little reddish. Switch off the flame and serve it hot with green chatni  or any sauce of your choice.