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Dhaba Style Chicken Tawa Masala | How To Make Murg Tawa Masala At Home
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RECIPE
INGREDIENTS
Marinade:
1 1⁄2 tablespoons garlic paste
1 1⁄2 tablespoons ginger paste
salt, to taste
2 tablespoons vegetable oil
900 grams chicken, (about 1 small chicken), skinless, cut into 12 pieces
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6 tablespoons ghee
1 tablespoon black peppercorns (sabut kali mirch)
4 green chillies, finely chopped
1 piece ginger, 2-inch, peeled and finely chopped
150 grams onions, finely chopped
1 1⁄4 cups makhani gravy
1⁄4 cup coriander leaves, fresh, roughly chopped
1 1⁄2 teaspoons garam masala, powder
COOKING METHOD
- Marinate the chicken: in a large bowl, add garlic paste, ginger paste, salt and oil; mix well. Slide the chicken into the bowl and stir to coat the chicken nicely. Set aside to marinate for 30 minutes.
- Place a large kadhai or wok (or tawa, if you have a large enough size) over high heat. Pour in ghee, and once hot, carefully tip in marinated chicken along with the marinade, spreading it out so that all pieces are in contact with the ghee. Stir occasionally, turning pieces, so that they cook evenly and are lightly colored, about 10 minutes.
- Push the chicken to the side of the kadhai / tawa, making a well in the center. Add black peppercorns into the well, followed by green chillies, ginger, and onion. Stir the added ingredients in the center gently, leaving the chicken on the side of the vessel. Once onions are translucent, about 2 minutes, bring the chicken back to center and stir well to coat with the onion masala. Continue cooking for another 6 minutes.
- Pour in makhani gravy; stir and cook till the gravy thickens and coats the chicken, 15 to 20 minutes.
- Sprinkle in coriander leaves and garam masala powder; stir and remove from heat.
- Serve hot with laccha paratha.
Cook’s note: Get the recipe for Makhani Gravy here
- Marinate the chicken: in a large bowl, add garlic paste, ginger paste, salt and oil; mix well. Slide the chicken into the bowl and stir to coat the chicken nicely. Set aside to marinate for 30 minutes.
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