Street Food Style Tawa Chicken is a legendary dish with its roots in the vibrant food scene of Lahore, Pakistan, and Delhi, India. The magic lies in its unique cooking method. Chicken pieces are marinated in a fragrant blend of yogurt and spices and are cooked on a large, hot tawa. As the chicken sears, a medley of fresh ingredients, including fiery green chilies, is introduced, along with a squeeze of zesty lemon, creating a spectacular, thick masala that clings to every piece of chicken. The result is a dish that is smoky, spicy, tangy, and utterly irresistible.
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Street Style Tawa Chicken
This street-style Tawa Chicken is a legendary street food dish popular in Lahore and Delhi. The magic lies in the unique cooking method. Small pieces of chicken, marinated in a fragrant blend of yogurt and spices, are cooked on a large, hot tawa.
- 700 grams chicken pieces Thigh with legs or you can use boneless too
- 5 tbsp cooking oil for frying
- 5 slices lemon
- 4 whole green chilies sliced
First marinade
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tbsp ginger & garlic paste combined
Second Marinade – Tawa Fry Sauce
- 3 tbsp yogurt
- 2 tbsp cream
- 1 tbsp red chili flakes
- 1 tbsp black pepper
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp Kashmiri red chili powder
- 1 tbsp Kasoori Methi
Preparation
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Clean and dry chicken pieces. Using a sharp knife, make slits on the pieces.
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Prepare ginger and garlic paste.
For first marinade
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Add salt, lemon juice, and ginger-garlic paste to the chicken pieces. Mix well and marinate for 15 minutes.
For Tawa Fry Sauce/ Second Marinade
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Mix all the ingredients of second marinade in a bowl, which is also the Tawa Fry Sauce. Add half of this tawa fry sauce to the marinated chicken and mix well. Reserve other half of sauce for later use.
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Marinate chicken pieces for at least 30 minutes or 2 hours.
For Tawa Fry
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Heat cooking oil on a flat pan for 2 minutes on low heat. Slowly add marinated chicken pieces and lay them side by side. Do not overlap the pieces. Fry on one side for 5 minutes and flip the pieces on the other side. Cook for another 5 minutes until the juices are sealed.
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Place the lid on the pan, cover and cook the chicken pieces for 15 minutes on medium to low flame. While it is cooking keep stirring so that the pieces do not stick to the pan. You can also add a bit of water if needed.
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Now open the lid, by now chicken is 90 percent cooked. Add the reserved portion of tawa fry sauce. Stir the sauce well with chicken pieces until well combined.
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Add the lemon slices and green chilies to the chicken. Cook for another 5 minutes or until chicken pieces are fully done.
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Please note, if the pieces are big it will take more time to cook, whereas small boneless pieces will cook in less time.
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Serve hot as appetizer or as a side dish with rice or rotis.
This type of cooking is done without adding much water. So keep a close eye on the frying chicken pieces as they might stick to the pan. With the help of a spatula, keep moving the pieces and also by adding a few splashes of water.
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