Tawa Chicken

Ingredients

• 1 lb boneless skinless chicken breasts
• ⅓ cup plain yogurt
• 1 tablespoon fresh ginger, grated
• 3 cloves garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon Kashmiri chili powder
• ¾ teaspoon kosher salt
• 1 tablespoon fresh lime juice
• 2 tablespoons vegetable oil
• 1 whole large red bell pepper
• 1 whole large yellow onion
• 2 tablespoons fresh cilantro, chopped
• 1 for serving fresh lime wedges

Instructions

1. 1

   Pat 1 lb of boneless skinless chicken breasts completely dry with paper towels. This removes surface moisture so the chicken will sear instead of steam. Cut each breast into 1.5-inch thick cutlets — pound them lightly with the flat side of a knife if some pieces are thinner than others, aiming for uniform thickness.

2. 2

   Make the marinade: In a medium bowl, combine 0.33 cup of plain yogurt with 1 tablespoon of grated fresh ginger, 3 minced garlic cloves, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 0.5 teaspoon of Kashmiri chili powder, 0.75 teaspoon of kosher salt, and 1 tablespoon of fresh lime juice. Stir until smooth.

3. 3

   Add the chicken cutlets to the marinade and toss gently to coat every piece. Let sit at room temperature for 10 minutes — you do not need to marinate longer because you want the spices to flavor the surface without drying out the meat.

4. 4

   While the chicken marinates, prepare the vegetables: Cut 1 large red bell pepper into 1-inch strips by removing the stem, seeds, and white ribs, then slicing lengthwise. Slice 1 large yellow onion into 0.5-inch-thick half-moons, keeping the layers intact so they do not fall apart during cooking.

5. 5

   Set a 14-inch cast iron griddle or tawa over medium-high heat. Let it preheat for 2 minutes — when a drop of water hits the surface, it should dance and evaporate immediately. This high heat is what creates the signature charred, smoky flavor.

6. 6

   Drizzle 1 tablespoon of vegetable oil across the hot griddle and spread it with a folded paper towel. Immediately lay the marinated chicken cutlets on the griddle in a single layer, leaving space between each piece so steam can escape. You will hear a loud, vigorous sizzle — this is correct.

7. 7

   Let the chicken cook undisturbed for 4-5 minutes. Look for a deep brown crust to form on the bottom and watch for the edges to turn opaque as the heat pushes moisture up through the meat. Do not move the pieces — this crust is what traps the juices inside.

8. 8

   Using a fish spatula, flip each chicken piece and cook the second side for 3-4 minutes until the thickest part reaches 165°F on an instant-read thermometer. The second side will brown more quickly because the surface is now hotter.

9. 9

   Push the cooked chicken to the side of the griddle. Add the remaining 1 tablespoon of vegetable oil to the empty space and add the sliced bell pepper and onion. Stir and scrape with a fish spatula to pick up all the browned bits (called fond) stuck to the griddle — this is pure flavor.

10. 10

    Cook the vegetables for 4-5 minutes, stirring frequently, until the onions soften and the edges turn golden. The pepper should still have a slight bite to it — you want tender, charred vegetables, not mushy ones. Toss the chicken back into the mix and stir everything together for 1 minute so the flavors combine.

11. 11

    Transfer the tawa chicken to a serving platter and scatter 2 tablespoons of chopped fresh cilantro over the top. Serve immediately with lime wedges on the side — squeeze the fresh lime juice over each bite just before eating to brighten all the spices and add acidity.

Tools you’ll need

• 14-inch cast iron griddle (tawa)
• medium mixing bowl
• paper towels
• chef's knife
• cutting board
• fish spatula
• instant-read thermometer

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