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Tawa Cooked Dhaba Chicken

mandeep's picture
a really non descriptable recipe but yes very spicy indeed
Ingredients
  Chicken thighs 8 (with bones)
  Hung curd 100 Gram (for marinade)
  Cashew nut paste 50 Gram (for marinade)
  Onion paste 50 Gram (for marinade)
  Ginger 16 1⁄2 Gram, ground (for marinade)
  Garlic 16 1⁄2 Gram, ground (for marinade)
  Coriander leaves 16 1⁄2 Gram, ground (for marinade)
  Powdered coriander seeds 5 Gram (for marinade)
  Cumin powder 5 Gram (for marinade)
  Red chili powder 15 Gram (for marinade)
  Salt To Taste (for marinade)
  Mace powder 10 Gram (for marinade)
  Cardamom powder 10 Gram (for marinade)
  Fennel seed powder 10 Gram (for marinade)
  Fenugreek seeds 5 Gram, dipped in boiling water for 5 min (for marinade)
  Rattan jot 5 Gram (indigo food grade color for marinade)
  Turmeric powder 10 Gram (for marinade)
  Mustard oil 2 Teaspoon (for marinade)
  Chopped onion 2 (for spice mix)
  Chopped tomatoes 2 (for spice mix)
  Shredded ginger 1 Teaspoon (for garnish)
  Coriander 1 Teaspoon (for garnish)
  Ghee 1 Tablespoon (to fry the spices)
  Coriander seeds 1 Teaspoon, crushed (for spice mix)
  Cumin seeds 1 Teaspoon (for spice mix)
Directions

mix all the marination ingredients & blend with hands till you get a smooth mixture.
slit the chicken thighs & marinate with the marinade for 2 hrs.
after two hrs put the marinated chicken in a thick bottom pan & cook till chicken is cooked almost.
pass through a strainer to seperate the liquid from chicken pieces
on a tawah or a girdle put the ghee & allow to reach smoking point.
add cumin seeds & crushed corriender seeds.
when crackle add onions & cook till transperent.
add chopped chillies & tomates. add some liquid strained of the chicken and cook till some of it evaporates.
when the masala is cooked, add the chicken pieces & the remaining liquid & cook till the liquid evaporates & chicken is cooked fully.
serve hot garnished with corriender leaves & shreds of ginger
precautions:
take the rattan jot sticks out once the marination time is over.
use gloves while blending the marinade as rattan jot releases violet color out of it which is difficult to be removed & ore over the spices other wise will leave their smell in your hands for hours.
while cooking on girdle keep chicken turning rapidly with a slicer & do not allow it to stick on tawa other wise it will lose its taste.
interesting fact :
this is a unique dish that can be eaten during any hour of the day, as snack, or side dish or wine pairing or even as a main dish if paired with paratha or phulka.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Techniques: 
Marinate
Drink: 
Alcohol
Preparation Time: 
120 Minutes
Cook Time: 
45 Minutes
Ready In: 
165 Minutes
Servings: 
4
Story
had tasted it at a kiosk near a booze shop where a young guy was cooking it on tawah.
Subtitle: 
the chicken from moga

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