Tawa Cooked Dhaba Chicken Recipe
a really non descriptable recipe but yes very spicy indeed
Summary
Preparation Time2 Hr 0 MinCooking Time45 Min
Ready In2 Hr 45 MinDifficulty LevelBit Difficult
Health IndexAverageServings4
Main IngredientAlcohol
Ingredients
chicken thighs 08 nos with bones
marinade:
hung curds 100 gms
cashew nut paste 50 gms
onion paste 50gms
garlic ginger And corriender leaves ground together 50 gms
powdered corriender seeds 05 gms
cumin powder 05 gms
red chilly powder 15 gms
salt to taste
mace powder 10 gms
cardamom powder 10 gms
fennel seed powder 10 gms
fenugreek seeds dipped in boiling water for 05 min 05 gms
rattan jot 05 gms(or indigo food grade color) * Ratanjot is easily available in indian grocery stores
turmeric powder 10 gms
mustard oil 02 tspn
for spice mix:
chopped onion 02 no
chopped tomatoes 02 nos
chopped green chillies optional
shreded ginger & corriender for garnish
ghee to fry the spices
corriender seeds crushed 01 tspn
cumin seeds 01 tspn
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.
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.
