Chilli Garlic Tawa Chicken

Ingredients

• 500g chicken breast, thinly sliced
• 1 tbsp ginger-garlic paste
• 1 tsp green chili paste
• 1 tsp red chili powder
• 1 tsp salt
• ½ tbsp white vinegar
• 15 whole dried Kashmiri chilies, deseeded and soaked in hot water for 30 mins
• 4 tbsp oil
• 4 tbsp chopped garlic
• ½ cup whisked yogurt
• ½ tsp garam masala
• 1 tsp sugar
• ½ cup water
• Salt, to taste
• 1 tbsp butter
• Fresh coriander / green onions, chopped

Steps

1. Slice the chicken thinly; mix with the ginger-garlic paste, green chili paste, red chili powder, salt, and vinegar. Rest for 30 mins.
2. Deseed the Kashmiri chilies, soak in hot water, and blend into a smooth paste.
3. Heat the oil on a tawa/pan; add the chopped garlic and chili paste and sauté on medium heat until the mixture dries out.
4. Lower the heat; add the yogurt, garam masala, and sugar. Cook until the oil separates. Add water and salt to form a thick gravy, spreading it evenly.
5. Lay the marinated chicken in a single layer; flip and coat with the gravy. Cook 4–5 mins on each side until tender and fully cooked.
6. Top with a dab of butter and fresh coriander; serve sizzling hot.

The reel

via @jabscooking

Tips

• Pat the chicken dry so it browns instead of steaming.
• Cook it through, then rest a few minutes so the juices stay in the meat.
• If the masala is done before the meat, take the pan off the heat rather than boiling it dry.

Questions