Indian · serves 2

Tawa Chicken Tikka

No tandoor needed. Marinate in the morning, ten minutes at night.

30 min Some work Non-vegetarian

Ingredients

  • 600g boneless chicken, cubed
  • 1 cup thick curd
  • 2 tbsp ginger-garlic paste
  • 2 tsp kashmiri chilli powder
  • 1 tsp garam masala
  • 1 tbsp besan
  • 1 tbsp mustard oil
  • 1 lemon
  • 1 capsicum + 1 onion, in squares

Method

  1. Roast the besan dry for a minute, then mix into the curd with all the spices, lemon and salt.
  2. Coat the chicken. 2 hours in the fridge is good, overnight is better.
  3. Very hot tawa, a little oil, lay the pieces down with space between them.
  4. Leave them alone for 3 minutes so they char, then turn. 10 minutes total.
  5. Char the capsicum and onion in the same pan.
  6. Chaat masala, lemon, raw onion rings.

Questions people ask about Tawa Chicken Tikka

How long does Tawa Chicken Tikka take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Tawa Chicken Tikka?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Tawa Chicken Tikka ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Tawa Chicken Tikka vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Tawa Chicken Tikka?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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