Spicy Tawa Chicken Masala Recipe

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Directions

For the Gravy

• In a blender add 4 coarsely chopped onions, 100g cashew nuts, 4 cloves garlic and 1-inch ginger and 1 glass of water
• In a pan pour this blended mixture and then boil it for 15 minutes and keep it aside.

For garam Masala

• Heat a pan over medium-high flame and add 5 tablespoon coriander seeds, 3 tablespoon cumin seeds, 10 black peppercorns, 5 black cardamoms, 6-7 green cardamoms, 4 cloves, a piece of nutmeg and few cinnamon sticks.
• Dry roast the whole garam masala ingredients for 3-4 minutes, till the nice aroma, comes out and then grind together into a smooth powder and keep it aside.

How to Proceed

• In a bowl and mix 6 tablespoon yogurt (dahi/curd), 2 teaspoon garlic paste, 1 teaspoon ginger paste, 1/2 teaspoon red chili paste, 1 teaspoon of prepared garam masala powder and salt to taste.
• Add pieces of chicken, 1 diced tomato and 1 diced capsicum in the curd mixture and leave for half an hour.
• Preheat the oven to 350 degrees F and roast the marinated chicken for approx. 15 minutes, till the chicken is 75% done.
• Melt 2 tablespoon butter either in a big pan or on a big tawa and add one finely chopped onion and saute for a few seconds and then add 1 teaspoon chopped ginger and 1/2 teaspoon chopped garlic and keep stirring until golden brown in color.
• Add 2 chopped tomatoes and cook till tomatoes turn mushy and slightly reduced. Add pieces of chicken with capsicum and tomato and pour prepared gravy over it and Also add 1 teaspoon of garam masala powder, 1/4 teaspoon red chili powder and salt to taste.
• Stir all the ingredients together, then cook it for 5 minutes on a low flame to thicken the gravy.
• Garnish with finely chopped coriander leaves and serve with Roti, Rice or Naan.

• You can add cooking oil instead of butter and you can garnish this chicken tawa masala with some fresh cream, just before serving.

Meghna Nath