Mumbai spl Tawa Chicken Mumbai’s famous Tawa Chicken Masala street style Tawa Chicken

Ingredients

• 1 inch Ginger (peeled & roughly chopped) Ginger
• 8-10 no. Garlic cloves
• 3-4 no. Green chillies (less spicy & roughly torn)
• Salt to taste
• Prepared Ginger Garlic Paste
• 1 kg Chicken thighs (boneless & cut into strips) Chicken
• 2 tsp Degi red chili powder, Degi Lal Mirch Powder
• 1 tbsp Oil
• ½ tbsp Cumin seeds
• 1 tbsp Coriander seeds
• 1 tsp Fennel seeds
• ¼ tsp Fenugreek seeds, methi dana
• 1 ½ tbsp Black peppercorns
• 2-4 no. Cloves
• 3 no. Black cardamom, Badi Elaichi
• 2 no. Mace
• Salt to taste
• 1 tbsp dry Fenugreek leaves, crushed, kasuri methi (dried fenugreek leaves)
• 1 inch Cinnamon stick
• 2-3 tbsp Oil
• Marinated Chicken
• Remaining excess oil
• 2 no. Bay leaf
• 3 no. large Onions, chopped
• ½ tsp Turmeric powder
• ½ tbsp Coriander powder
• ½ tbsp Degi red chili powder, Degi Lal Mirch Powder
• 3 no. large Tomatoes, chopped, Tomato
• ¼ cup Water
• 2 tbsp Butter, cubed, butter
• 1 tbsp Tender Coriander stems, finely chopped
• Sauteed Chicken
• 2 tbsp Prepared Masala, Prepared Masala
• 2-3 tbsp fresh Coriander leaves, finely chopped
• 2 no. Green chillies (less spicy & chopped)
• Fried Cashew Nuts
• Lemon wedge
• Coriander sprig, coriander leaves
• Ginger, julienned, ginger

Steps

1. In a mortar pestle, add ginger, garlic, green chillies, salt to taste and grind it coarsely.
2. Keep it aside for further use.
3. In a bowl, add prepared ginger garlic paste, chicken thighs, degi red chili powder, oil and marinate it well.
4. Keep it aside for 10-15 minutes.
5. In a pan, add cumin seeds, coriander seeds, fennel seeds, fenugreek seeds, black peppercorns, cloves, black cardamom, mace, salt to taste and roast them for a while until aromatic.
6. Transfer it to a tray, add dry fenugreek leaves, cinnamon stick and mix it well.
7. Transfer it to a mixer grinder jar and grind it smoothly.
8. Keep it aside for further use.
9. On a cast iron tawa or pan, add oil, once it’s hot, add marinated chicken and saute it for a while until half cooked on medium to high flame.
10. Transfer it into the dish or tray and keep it aside for further use.
11. On the same tawa, add remaining excess oil, once it’s hot, add bay leaf, onions and cook for 4-5 minutes until translucent.
12. Add turmeric powder, coriander powder, degi red chili powder and cook it for a minute.
13. Add tomatoes, water and cook it for 2-3 minutes until soft.
14. Add butter, tender coriander stems, sauteed chicken and cook it well for 7-8 minutes.
15. Finish it with some prepared masala, coriander leaves, green chillies and mix it well.
16. Transfer it to a serving dish, garnish it with fried cashew nuts, lemon wedge, coriander sprig and ginger.
17. Serve hot with ladi pav.