Tava Chicken

Tava Chicken is a spicy and succulent quick fix boneless chicken dish that can be prepared in just few minutes. I love this recipe, simple and so much flavor. I use boneless chicken thigh because I love their texture and flavor - particularly in tava dishes. Traditionally, you would cook this on a tava (flat frying pan, a traditional chapati pan). As the tava is a large flat disc-shaped pan, the heat is evenly distributed. The food gets cooked evenly and much faster and the taste of cooking in a cast iron tava is different and awesome. For the authentic feel, use a tava. There are so many variations of this recipe, this one is a sizzling spicy dry fried chicken. The entire recipe is made on a tava. Made with some spices, this dish gets ready in a jiffy. Try this simple and easy tava chicken at home.

So…Let’s Cook Good Food…

Serves 4.

Ingredients:

Chicken – 1 lbs (cleaned, boneless and cut into small pieces.)

Ginger Garlic Paste – 1-1/2 tbsp

Lime Juice à1-1/2 tbsp

Mace (Javetri) -1

Nutmeg à1 small piece

Green Cardamom – 3

Cinnamon àA small piece

Jeera – ½ tbsp

Coriander Seeds– ¾ tbsp.

Dry Red Chillies (Hot) à4

Kashmiri Red Chillies à5-6

Turmeric ༠tsp

Kasuri Methi – 1 tbsp

Vegetable Oil à2 tbsp

Black Cardamom – 1

Green Chili – 1 (cut to pieces)

Ginger à1 tsp (crushed)

Garlic à1 tsp (crushed)

Salt to taste

Tomato – 1 large size (sliced)

Yogurt – 100 gms

Garam Masala – ½ tsp

Butter – 2 tbsp

Ginger Julienne à5-6 to garnish

Fresh Coriander to garnish

Method:

· Marinade chicken with ginger garlic paste, 1tbsp lime juice and ½ tsp salt.

· Refrigerate the marinated chicken for 30 minutes.

· Dry roast all spices –Jeera, Mace, Nutmeg, Green Cardamom, Coriander seeds, Kasuri Methi, Turmeric, dry red chilies and Kashmiri chilies in a pan – Smells well.

· Grind all spices (fine powder). Keep it aside.

· Heat 2 tbsp oil on a Tava

· Add black cardamom, green chilies and crushed ginger and garlic

· sauté for a minute.

· Add ¾ quantity of tomato and sauté for 3-4 minutes

· Add Chicken pieces and fry for 2 minutes on high flame.

· Continue to fry for another 4-5 minutes on a medium flame. Fry till color changes.

· Now add Spice powder and sauté for 1-2 minutes.

· Sprinkle little water (if required) and mix well. sauté continuously.

· Add salt to taste and sauté continuously.

· Now switch off the flame and add yogurt, mix well

· Switch on the flame on a medium heat.

· Add remaining ¼ tomato and fresh coriander.

· After first boil, reduce heat, cover it and cook for another 4-5 minutes on low heat.

· Remove lid, add garam masala and sauté for a minute.

· Check that the chicken is cooked well.

· Sprinkled some lemon juice and ginger julienne and garnish with fresh coriander.

· Finally add butter and serve hot with Jawar Bhakari or Parathas.