Tawa Chicken Tikka

Name: Tawa Chicken Tikka
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1 kg boneless Chicken Thighs, cut into 2-inch pieces; 2 tbsp Ginger Garlic Paste; 2 tbsp Lemon Juice; 1 tbsp Red Chilli Powder, to taste; 1 tbsp Salt, to taste; 0.75 cup Curd; 2 tbsp Mustard Oil; 2 tbsp Coriander Powder; 0.5 tbsp Garam Masala; 1 tbsp Cumin Powder; 0.5 tbsp Carom Seeds; 0.5 tbsp Dry Mango Powder (Amchur); 2 tbsp Poppy Seeds, soaked; 4 tbsp Tomato Puree; 2 tbsp Dry Fenugreek Leaves (Kasuri Methi); 0.5 tbsp Sugar; 3 tbsp Roasted Gram Flour (Besan); A few drops of edible Orange Color (optional); 1 piece Capsicum, cut into cubes; 1 piece Onion, cut into cubes; 1 piece Lemon, cut in rounds

by Leena Kohli (@leenakohli)

Prep Time

30min

Cook Time

20min

Total Time

50min

Indian Lunch Dinner Main Course Nut-Free Non-Vegetarian

Tawa Chicken Tikka is a flavorful Indian dish made by marinating chicken in spices and cooking it on a hot tawa or griddle until it's smoky and tender. Its bold and vibrant flavours are perfect for anyone who loves exciting, aromatic meals.

This dish is delicious by itself as a starter...

Ingredients

4 Servings

(1 serving = 1 plate)

First Marination

1kg
boneless Chicken Thighs, cut into 2-inch pieces
2tbsp
Ginger Garlic Paste
2tbsp
Lemon Juice
1tbsp
Red Chilli Powder, to taste
1tbsp
Salt, to taste

Second Marination

3/4cup
Curd
2tbsp
Mustard Oil
2tbsp
Coriander Powder
1/2tbsp
Garam Masala
1tbsp
Cumin Powder
1/2tbsp
Carom Seeds
1/2tbsp
Dry Mango Powder (Amchur)
2tbsp
Poppy Seeds, soaked
4tbsp
Tomato Puree
2tbsp
Dry Fenugreek Leaves (Kasuri Methi)
1/2tbsp
Sugar
3tbsp
Roasted Gram Flour (Besan)
A few drops of edible Orange Color (optional)

Vegetables

1piece
Capsicum, cut into cubes
1piece
Onion, cut into cubes
1piece
Lemon, cut in rounds

How to make Tawa Chicken Tikka

First Marination

In a large bowl, combine ginger garlic paste, lemon juice, red chilli powder, and salt.
Add chicken pieces and thoroughly coat them with the marinade. Let it rest for 15-20 minutes.

Second Marination

Whisk the curd until smooth in a bowl.
Mix mustard oil, coriander powder, garam masala, cumin powder, carom seeds, dry mango powder, soaked poppy seeds, tomato puree, crushed fenugreek leaves, sugar, gram flour, and orange colour, if using. Blend into a smooth paste.
Coat the marinated chicken evenly with this mixture. Refrigerate and marinate for at least 1 hour, preferably 2-3 hours.

Cook the Chicken

Heat a tawa or heavy skillet over medium-high heat. Lightly brush with mustard oil.
Arrange the marinated chicken pieces on the tawa, and cook in batches if needed. Reserve any leftover marinade for later use.
Cook each side for 5-7 minutes until charred and fully cooked.
Add the capsicum, onion cubes and lemon rounds to the tawa when the chicken is mostly done. Drizzle the remaining marinade.
Stir occasionally, cooking until vegetables are tender yet crisp.
Sprinkle chopped fresh coriander.
Serve Tawa Chicken Tikka hot with naan, roti, or rice as a hearty main course or pair it with a side of mint yogurt chutney or raita.

Tips & Tricks

For deeper flavors, marinate the chicken overnight in the refrigerator.
Avoid overcrowding the tawa with chicken pieces; this ensures each piece cooks evenly and gets a good char.
Add vegetables towards the end to retain their crunch and colour.
Adjust spices according to taste.