Make deep cuts on each piece so the masala goes inside and cooks quickly.

Squeeze ½ lemon juice over the pieces and sprinkle 1 tbsp salt. Rub well.

In a bowl, add 1 cup thick yogurt, 2 tbsp ginger-garlic paste, and all dry spices listed under “For Marinade.”

Mix well until smooth, ensuring there are no lumps in the yogurt.

Add the chicken pieces to the marinade.

Rub the marinade well into all cuts so it’s coated nicely.

Cover and refrigerate for at least 2 hours so the chicken soaks up all the flavors.

Heat ¼ cup oil on a large tawa (or nonstick pan) on high heat

Place the marinated chicken pieces on the tawa without overcrowding.

Cook on high heat for 3-4 minutes on one side until it gets a nice sear.

Flip and cook on high heat for 3-4 minutes on the other side for color and crispiness.

If needed, fry in batches to avoid steaming.

Once seared, gather all chicken pieces on the tawa, add chopped green chilies and lemon slices.

Scrape off any masala sticking to the tawa and coat it back onto the chicken for maximum flavor.

Cover with a lid and cook on medium-low heat for 10-15 minutes.

This will make your chicken soft, juicy, and fully cooked inside while keeping it crispy outside.

Once done, sprinkle fresh coriander leaves on top.

Serve hot with lemon wedges and onion rings.

No chutney or sauce is needed as this tawa chicken fry is spicy, tangy, and flavorful enough to enjoy on its own!

Tips for Best Tawa Chicken Fry:

Use thick yogurt to prevent watery marinade.

Pat chicken dry before marinating for better searing.

Adjust chili according to your spice level.

For smokiness, add coal smoke for 5 minutes before serving.

This Chatpata Tawa Chicken Fry is perfect for weeknight dinners, parties, or weekend treats. Serve it with roti, naan, or even as a starter with drinks.

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