Tawa Chicken (Pakistani Street Style - Authentic & Easy Recipe)
Tawa Chicken is a beloved specialty from the vibrant streets of Lahore. Tender chicken quarters are simmered, then seared on a flat griddle (tawa) in a rich, spiced yogurt masala. The dish is brought to life with the final touch—fresh green chilies and lemon slices. The result is bold, smoky, and bursting with flavor in every bite.
Ingredients
- 6 pcs
- Water 4 cups
- 1 cup vinegar
- 2 tbsp salt
- 2 cups Yogurt
- 1 cup cream
- Salt to taste
- 1 tbsp red chili powder
- 1 tsp garam masala
- 2 tbsp coriander powder roasted & crushed
- 1 tbsp cumin powder roasted & crushed
- 1 tbsp crushed red chili
- 1 tsp black pepper powder 1
- 1 tsp white pepper
- 1/4 tsp cardamom powder
- 2-3 tbsp lemon juice
Instructions
Soak the Chicken
- Make deep cuts (slits) on the chicken pieces so the flavors soak in better.
- In a large bowl, add 6 chicken pieces, 4 cups water, 1 cup vinegar, and 2 tbsp salt.
- Let the chicken soak for 15–20 minutes to remove any raw smell.
- Drain the chicken and pat it dry with paper towels.
Prepare the Marinade
- In a bowl, mix together yogurt, cream, all the spices and lemon juice.
- Take 3–4 tablespoons of this marinade and apply it to the chicken.
- Let it marinate for at least 1 hour.
Sear the Chicken
- Heat 2 tablespoons of oil on a tawa or wide pan over medium-high heat.
- Add the marinated chicken pieces (save the leftover marinade).
- Cook the chicken for 4–5 minutes per side without moving it too much, so it gets a nice golden crust.
Add Smoky Flavor (Optional but Recommended)
- Place a small piece of foil or metal bowl in the center of the pan.
- Heat a piece of charcoal on an open flame until red hot.
- Carefully place the hot coal on the foil, drizzle a few drops of oil or ghee over it, and quickly cover the pan with a lid for 1–2 minutes.
- This will give your chicken a delicious smoky aroma, just like street-style tawa chicken.
Add the Marinade & Cook Through
- Add the reserved marinade back into the pan.
- Cover and cook on medium-low heat for 7–10 minutes until the chicken is fully cooked.
- Tip: Check doneness by piercing the thickest part—if a fork slides in easily, it’s done.
Finish with Flavor
- Increase the heat.
- Add sliced green chilies and lemon wedges.
- Stir the chicken with the masala for another minute so everything mixes well.
- Serve hot with naan or paratha and enjoy!
Video
Notes
- Deep Cuts Matter: Making deep slits in the chicken helps the marinade get inside the meat, giving you more flavor in every bite.
- Soaking Tip: Soaking the chicken in vinegar and salt water doesn’t cook it—it just removes the raw smell and cleans the meat. Always pat dry afterward so it sears well.
- Don’t Skip the Smoke: That quick charcoal smoke (dhungar) adds a deep, restaurant-style aroma. Just 1–2 minutes is enough!
- Cook Undisturbed: When searing the chicken, avoid flipping too much. Let it develop a nice crust before turning.
- Control the Heat: Use medium-high heat for searing and lower the flame once you add the yogurt marinade to avoid splitting.
- Yogurt Quality: Use thick yogurt for best results. Watery yogurt can make the masala too runny.
- Serving Suggestion: This dish tastes best with naan, roti or paratha and a side of fresh raita or salad.
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