This recipe is adopted from the highway diners known as Dhaba in the Indian subcontinent. What makes this recipe unique is how it’s cooked on a cast iron flat pan known as Tava. It’s infused with dried fenugreek leaves and cooked with traditional aromatics until the chicken is tender and moist. Deliberately cooked a little on the dry side, this dish is served with roti or paratha with a side of yogurt and salad.
It’s so finger licking good that you will find yourself wanting more!! This recipe is very forgiving in terms of how spicy you want to make it, i tend to make it more tangy and spicy because that’s how we prefer it, i also add extra tomatoes and make a little more gravy because personally i love rice more then roti. It’s very easy to adapt this recipe according to your preference.
During the cooking process i turn off the flame when i add yogurt to prevent it from curdling. High heat separates the fat from the water in the yogurt and you end up with curdles in your gravy.
I also prefer to use the stem of the cilantro during the cooking process because they add the herbaceous flavor to your gravy and can withstand the heat much better then the leaves. And these two tips can be utilized in all your other recipes that require yogurt and herbs like cilantro and parsley.
I hope you enjoy this recipe, please don’t forget to like, comment and share with family and friends. Please don’t forget to subscribe to my YouTube channel I hope you enjoy this recipe, please don’t forget to like, comment and share with family and friends.
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Dhaba Style Tava Fried ChickenCourse: Pakistani / Indian
Keywords: Dhaba chicken ,Tava chicken ,Tava fried chicken ,Tawa fried chicken ,dhaba style tawa fried chicken ,tawa chicken ,dhaba chicken
1 Lb Boneless chicken (Check the description above)
1 Tbsp Ginger paste
1 Tbsp Garlic paste
1 Medium Onion Sliced
1⁄4 Cup Onion Cubed
1⁄4 Cup Bell pepper Cubed
1 Count Jalapeño Sliced
1⁄2 Bunch Cilantro chopped Stems separated and chopped
2 Medium Tomatoes Chopped
1 Tbsp Ghee
2 Tbsp Oil
1 Tbsp Paprika
1 Tsp Garam masala
2 Tsp Roasted cumin and coriander powder
1⁄2 Tsp Turmeric
1⁄2 Tsp Black pepper powder Fresh possibly
1⁄2 Tsp Cumin seeds
1 Tsp Dried fenugreek leaves Kasuri meethi
Salt to taste
- In a flat cast iron pan (or you can use any other utensil) heat 1 tbsp ghee, to this add the sliced onion, ginger and garlic paste. Cook on medium flame for 30 seconds.
- Now cover it with a dome and let the aromatics soften. Once softened after a minute or two add the boneless chicken, all the spices except the fenugreek leaves and 1 tbsp oil.
- Fry the chicken with the spices really well until the color changes.
- Now add the tomatoes, and cover again until the tomatoes soften on low flame.
- Once the tomatoes have soften, break them up and mix it well. If you need to cover again and cook for additional minute or two until the tomatoes have cooked down completely. Add the remaining oil.
- Now turn off the heat, add the cilantro stems and 2 tbsp yogurt. Mix well!!
- Turn on the heat and add the bell peppers, onion and jalapeño. Quickly fry everything on high heat for a minute or two.
- Turn down the flame to low, sprinkle the fenugreek leaves on the chicken and cover immediately. Let the flavor of the fenugreek leaves infuse the chicken.
- Remove the cover, the chicken is now ready. Spritz the juice of half a lemon and garnish with Julianne ginger and chopped cilantro.
- Enjoy hot with roti or paratha!