Chicken Tawa Fry Recipe | Spicy, Juicy & Easy Tawa Chicken
Author: 
Recipe type: Side
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 Servings
 
Ingredients
For ginger-garlic-green chilli paste:
  • Garlic - 20 cloves
  • Ginger - 2 inch piece, peeled and chopped roughly
  • Green chilli - 2-3
  • Fresh coriander leaves - A small handful, chopped
For marination:
  • Chicken thighs - 500 gms, boneless & skinless
  • Turmeric powder - a pinch
  • Ginger-garlic-green chilli paste - 1 tbsp
  • Salt to taste
For cooking:
  • Mustard oil - 2 tbsp
  • Onion - 2 medium, finely chopped
  • Garlic - 8-10 cloves
  • Turmeric powder - ¼ tsp
  • Kashmiri red chilli powder - 1 tsp
  • Pav bhaji masala - 1 & ½ tbsp
  • Tomato - 1, finely chopped
  • Tamarind paste - 1 tsp
  • Ghee - 1 tbsp
  • Salt to taste
  • Fresh coriander leaves - A small handful, chopped
Instructions
  1. First we will make the fresh green paste. Add garlic cloves, ginger, green chillies and chopped fresh coriander leaves to a mixer grinder.
  2. Add just a very small amount of water and grind everything into a smooth, fine paste. Set aside.
  3. Next we will marinate the chicken. Cut the boneless, skinless chicken thighs into approximately 1-inch cubes and transfer them to a bowl.
  4. Add salt, a pinch of turmeric powder and a tablespoon of the prepared ginger-garlic-green chilli paste.
  5. Mix everything thoroughly so that the chicken is evenly coated. Set aside while you prepare the curry base.
  6. Place a large tawa or griddle over high heat and add the mustard oil. Allow the oil to become properly hot before adding the onions.
  7. Add the finely chopped onions and stir well. Reduce to medium-high heat and cook the onions patiently until they turn light golden brown.
  8. Once the onions start turning golden, add the remaining ginger-garlic-green chilli paste along with the whole garlic cloves.
  9. Continue cooking over medium-high heat, stirring frequently, until the onions become deeply golden and the raw aroma of the ginger and garlic disappears.**
  10. Reduce the heat and add turmeric powder, Kashmiri red chilli powder and pav bhaji masala. Add a splash of hot water and mix everything well.
  11. Increase the heat and cook the spices for 1–2 minutes, stirring continuously. This helps the spices bloom and become beautifully aromatic.
  12. Next add the chopped tomato and season with salt. Mix well and cook until the tomatoes become completely soft and mushy and blend into the onion mixture.
  13. Again, add small splashes of hot water whenever needed to prevent the spices from sticking or burning. You want to end up with a thick, intensely flavored curry base.
  14. Add a teaspoon of tamarind paste and mix it thoroughly into the curry. Cook for another minute so that the tanginess gets incorporated into the spices.
  15. Now it’s time to add the marinated chicken. Spread the marinated chicken pieces evenly over the tawa.
  16. Let the chicken cook undisturbed over medium heat for 2–3 minutes. This allows the underside to sear and develop some beautiful browning.
  17. Flip each piece of chicken and cook for another 2–3 minutes. By now, the chicken should start developing browned edges while the spices cling to the pieces.
  18. Once the chicken has browned, reduce the heat and let it cook slowly for another 10–12 minutes. Stir occasionally, making sure every piece gets coated with the spices.
  19. The chicken should be cooked through while remaining juicy, and the curry should become thick and cling beautifully to the chicken.
  20. Once the chicken is cooked, add a tablespoon of ghee and a handful of freshly chopped coriander leaves. Give everything one final toss.
  21. That's it! Your delicious chicken tawa fry is ready. Serve it with a butter toasted pav and enjoy!
Notes
**Pro Tip: If the spices start sticking to the tawa or becomes too dry, add a small splash of hot water and continue cooking.
Recipe by Flavor Quotient at https://flavorquotient.com/2026/08/chicken-tawa-fry-recipe/