Tawa Chicken Masala Recipe

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Directions

• In a blender add chopped onions, 100g cashew nuts, 4 cloves garlic and 1-inch ginger and one glass of water and blend into smooth paste and then boil the gravy
• For 15 minutes and switch off the flame and keep it aside for later use.
• Heat a pan over medium flame and add 5 tablespoon coriander seeds, 3 tablespoon cumin seeds, 10 black peppercorns, 5 black cardamom, 6-7 green cardamom, 4 cloves, a piece of nutmeg and few cinnamon sticks.
• Roast it for 3-4 minutes, till the nice aroma comes out and then blend together into a smooth powder and keep it aside.
• 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 and add the pieces of chicken, 1 diced tomato and 1 diced capsicum and marinate for half an hour.
• Preheat the oven to 350 degrees F and roast the marinated chicken along with veggies for approx. 15 minutes or till the chicken is 75% cooked.
• Melt 2 tablespoon butter in a big tawa and add one finely chopped onion and fry for a few seconds.
• Then add 1 teaspoon chopped ginger and 1/2 teaspoon chopped garlic and stir until golden brown in color.
• Add 2 chopped tomatoes and cook till tomatoes turns mushy and slightly reduced and add the chicken pieces, capsicum, tomato and pour the prepared gravy over it.
• Also add 1 teaspoon of garam masala powder, 1/4 teaspoon red chili powder and salt and mix it well and cook it for five minutes on a low flame.
• Garnish with finely chopped coriander leaves and serve with any Indian bread.

• If you want then you can garnish this chicken tawa masala with some fresh cream.

Meghna Nath