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Thursday, 14 May 2015

Punjabi Style Tawa Murgh (Chicken Cooked On A Griddle)


       
          Tawa Chicken is originally a Punjabi Cuisine, which is very popular in every restaurant and dhabas. This is my version of it where I used some boneless chicken cubes and gave a smokey flavour to it. 

          So now this recipe can easily be made at home in a healthy way minus the grease. Prepare this delicious dish and relish with plain biryani, pulao, jeera rice, naan or tandori roti. Please check for a step by step method with pictures to prepare it.





          This is my first attempt at preparing Tawa Chicken and it turned out simply awesome. The smokey flavour added an extra punch to this dish. We had a very satisfying meal along with some plain chapattis and sliced onion. 

          This method of cooking was something new and very interesting too. But make sure you are able to get hold of a large tawa / griddle and a non-stick one. This will help in easy stirring without sticking at the bottom. It is absolutely an easy recipe with some basic ingredients.





  • 450 gms. boneless chicken cubes
  • salt to taste
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1-2 tbsp. vinegar
  • 2-3 tbsp. oil
  • 1 large onion, chopped
  • 1 tsp. ginger, chopped
  • 1 tsp. garlic, chopped
  • 1 tomato, chopped
  • 2 green chilies, chopped
  • 1 tsp. garam masala powder
  • 1 tsp. kasuri methi (dry fenugreek leaves), crushed
  • 2 tbsp. coriander leaves, chopped
  • 1 small charcoal (opt)
  • 1" cinnamon stick (opt)
  • 2 green cardamoms (opt)
  • 3-4 cloves (opt)
  • few sliced onion to garnish





          Marinate the chicken cubes with salt to taste, turmeric powder, red chili powder and vinegar for 2-3 hours.

          Heat oil on a non-stick tawa / griddle and fry the chicken on high flame till they are lightly browned. 

          Now add the onion, ginger and garlic and saute, covered till light brown on low flame. Sprinkle water if necessary.

          Add the tomatoes,  green chilies and 1/2 cup water and continue to cook, covered till well mashed up and done.

          Add the coriander leaves, garam masala and crushed kasuri methi and give it a mix. Switch off the flame and keep it covered for 5 minutes.

          Now to give a smokey flavour, burn a small piece of charcoal and place in a small steel bowl along with 1" cinnamon stick, 2 cardamoms and 2-3 cloves.

          Place the bowl in the centre of the tawa and pour a tsp. of oil on it. Immediately cover with a lid for 5 minutes. Remove the lid and then serve on another tawa, garnished with onion slices. 




                              Marinate the chicken with chili powder, salt, turmeric powder 
                              and vinegar.



                            Heat oil on a tawa / griddle and fry the marinated chicken till ........



                                 it is lightly browned.



                                Add the onion, ginger and garlic and saute on low flame.






                            Sprinkle some water if necessary and continue to cook, covered.



                               Add the tomatoes, green chilies and 1/2 cup water and cook, 
                               covered till done.



                         Add the coriander leaves, kasuri methi and garam masala. Mix and 
                         switch off the flame and keep it covered for 5 minutes.



                       To give a smokey flavour, add a burnt charcoal, cinnamon, cardamoms 
                        and cloves in a small steel bowl.
                           


                                Add a tsp. of oil and keep it covered for 5 minutes.

                       

                                Serve, garnished with sliced onion.




Notes:
Use a large tawa / griddle if possible so that it is easy to stir.
Use a non-stick tawa again if possible so that you can use less oil.
You can substitute kasuri methi for curry leaves for a different flavour.










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