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Tawa Chicken

Tawa Chicken is a modern British home-style Indian chicken curry (originally from the Punjab) that’s cooked in the manner of the British Indian Restaurant (BIR) with the chicken marinated in tandoori paste. The full recipe is presented here and I hope you enjoy this classic British version of: Tawa Chicken.

prep time

30 minutes

cook time

20 minutes

Total Time:

50 minutes

Serves:

2

Rating:

Tags : CurrySpice RecipesChicken RecipesBritish Recipes

This is a home-style Indian chicken curry that’s cooked at Indian restaurant speeds (a curry ready in 30 minutes!). The chicken marinated in tandoori paste, is fried to cook and then shredded before the final curry is prepared. The recipe itself is Punjabi in origin and tawa refers to a shallow curved pan where the convex side is most typically used to cook flatbreads and pancakes. Here the concave side is used to cook the chicken.

Ingredients:

225g (½ lb) boneless breast or thigh) chicken, cut into big pieces
4 tbsp Restaurant Tandoori Marinade or Mooglai Tandoori Marinade
1 tbsp oil
1 large onion, chopped
2 tomatoes, chopped
1cm (½ in) piece of ginger, sliced
1 large green chilli, chopped
5g (¼ cup) coriander (cilantro) leaves, chopped
Water
Salt and freshly-ground black pepper to taste

Method:

Combine the chicken with 1 1/2 tbsp tandoori paste in a bowl. Mix well with your hands, so that all the chicken pieces are coated then transfer to your refrigerator and marinate for 20 minutes.

Heat 1 tbsp oil in a large frying pan or wok over medium-high heat. Add the chicken and cook, turning frequently for 5-10 minutes or until the chicken is cooked through and browned on the outside.

Transfer the chicken to a chopping board and shred with two forks. Return to the pan and cook, stirring, for another 3 minutes.

Add the onions, ginger, tomatoes, green chillies and coriander (cilantro) leaves. Stir in any remaining tandoori paste, then add a little water to get a semi-solid consistency. Bring to a simmer, then reduce the heat to medium, and cook, covered, for 5 minutes.

Serve warm, accompanied by rice, parathas and/or naan.