Tawa Chicken Fry Recipe | Chicken Stir Fry | Dry Chicken Recipe

Chicken Tawa Fry is a wonderfully uncomplicated pan-fried chicken dish that requires minimal oil. While it features a spicy profile, feel free to adjust the level of spices to suit your taste preferences. I always prefer to make this spicy and I have perfected this over several years. This delectable dish pairs harmoniously with a variety of accompaniments, yet I have a soft spot for enjoying it alongside egg fried rice. Back in India, I used to relish tandoori chicken with fried rice, and since moving to Canada, I've recreated this cherished combo at home whenever I miss those flavors. Trust me, it's an effortlessly marvelous chicken recipe. Go ahead and give it a shot. I'm eagerly looking forward to your valuable feedback below. Bon appétit! 

Also Check some of my other chicken dry recipes,

• Chettinad Chicken Varuval
• Chicken Seekh Kebab
• Schezwan Chicken Lollipop
• Pepper Chicken / Milagu Kozhi Varuval
• Street Style Chicken Fried Rice
• Mazedar Chicken
• Dragon Chicken
• Spicy Onion Chicken Roast
• Chicken Pakoda
• Chicken Chukka Varuval
• Soy Sauce Pepper Chicken
• Chicken Bezule

Tawa Chicken Fry

Recipe Cuisine: Indian | Recipe Category: Starter / Appertizer
Prep Time: 5 mins | Cooking Time: 30 mins | Serves: 3


Ingredients:

Chicken - 1/4 kg
Onion - 1 cup, thinly sliced
Ginger garlic paste - 1 tblspn
Chilli powder - 3 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Garam masala - 1/2 tsp
Curd - 1/4 cup
Lemon juice - 1 tsp
Curry leaves - a sprig
Coriander leaves - to garnish
Salt - to taste
Sesame oil / Nallennai - 2 tblspn

Method:

Clean the chicken in water and slice the onion.

In a large mixing bowl, take the cleaned chicken, add in chilli powder, coriander powder, cumin powder, garam masala, curd, salt, sliced onion, ginger garlic paste and curry leaves. Mix well and marinate it for 30 minutes. Marinating the chicken is optional but it makes the masala to bind well into the chicken.

In a pan, heat little oil and place the chicken. Saute for 2 minutes and cover with a lid. Let it cook on medium flame with the curd and the water that leaves from the chicken. Stir occasionally to avoid burning on the bottom.

If you want , add 1/2 cup of water to cook the chicken. This will ease the process. But this is optional.

Once the chicken gets dry, keep stirring often to avoid masala getting burned. Stir fry until it becomes completely dry and cooked.

Garnish with coriander leaves and switch off the flame.

Serve!

Pictorial:

Keep all your ingredients ready

Clean the chicken with water and take it in a mixing bowl. Add in ginger garlic paste

Add 3 teaspoon of chilli powder. If you want you can reduce to 2 teaspoon but this chicken taste delicious if it is more spicy. You can also add lemon juice to reduce the spiciness at the end of cooking.

Add 2 teaspoon of coriander powder

Add 1 teaspoon of cumin powder

1 teaspoon of garam masala is added

Add little lemon juice

Add salt to taste

Curd and curry leaves are added

Cut the onion into thin slices and add to it

Mix everything together. If you want you can marinate it for 30 minutes. But i didnt do it.

In a pan, heat little oil and place the chicken. Saute for 2 to 3 minutes.

And cover with a lid and cook on medium flame. Let it cook on the curd and the water that leaves from the chicken. Stir occasionally to avoid burning on the bottom. (If you want , you can add 1/2 cup of water to cook the chicken. This will ease the process. But i did not add water.)

Once the chicken gets dry, keep stirring to avoid masala getting burned.

Stir fry until it becomes completely dry and cooked.

Add little lemon juice. This is optional.

Garnish with coriander leaves and switch off the flame.

Serve!