Tawa Chicken is my go-to recipe for a weekday night. It takes about 30 minutes start to finish and ready to serve.

Delicious, healthy and easy to make! What’s not to like!

This is all you need

• Chicken.
• Fresh Lemon Juice.
• Freshly grated ginger
• Freshly grated garlic
• Salt to taste.
• Red Chilly Powder to taste ( I use the mild kind).
• Onions thinly sliced.
• Red Bell Peppers thinly sliced.
• Roasted Cumin Powder.
• Roasted Coriander Powder.
• Garam Masala.
• White Pepper Powder.
• Cardamom Powder.
• Sugar.
• Dry Mango Powder.
• Yogurt.
• Cumin Seeds
• Oil
• Dry Fenugreek leaves.
• Crushed Roasted Fennel Seeds.
• Fresh Coriander leaves.

Wash and pat dry the chicken. You can use boneless and skinless thighs or breasts.

Cut the chicken in bite size pieces. We are cooking this chicken on the griddle. Small pieces help cook the chicken evenly.

In a mixing bowl add salt, red chilly powder and lemon juice. Marinade the chicken pieces in the mixture for about 5 minutes.

Heat the griddle on medium heat. Add Cumin Seeds. Add the thinly sliced onions. Once the onions start to caramelize add the grated ginger and garlic and saute for couple of minutes.

Add the chicken and saute for another 2-3 minutes.

Add Roasted Cumin Powder, Roasted Coriander Powder, Dry Mango Powder, White Pepper Powder, Salt, Red Chilly Powder, Garam Masala, Cardamom Powder, tiny pinch of sugar, crushed roasted Fennel seeds and crushed dry Fenugreek leaves.

Cook for a minute. If you feel the chicken is bit dry you can add 1-2 spoons of yogurt or just enough to not let it burn.

This preparation is dry so we need to avoid adding any water.

Once the spices and chicken are almost cooked add the sliced peppers. We do not want to cook the peppers all the way as we want to keep them for crispy bite.

Adjust the salt and chilly powder according to your taste. Add some fresh lime juice and take it off the heat.

Serve with thinly sliced onions and  fresh coriander leaves.  This goes well with any bread or steamed rice.