How to make Chicken Tawa Masala - Leftover tandoori chicken put to good use – it is superbly tasty.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Oil (ऑइल)

Cuisine : Indian

Course : Main Course Chicken

Chicken Tawa Masala Recipe Card

Chicken Tawa Masala
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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Tawa Masala checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Cucumber With Chicken And Fresh Red Chillies, Persian Style Chicken, Chicken Honey Mustard, Barbecued Chicken.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken Tawa Masala Recipe

  • Chicken Tandoori 1

  • Oil 2 tablespoons

  • Caraway seed (shahi jeera) powder 1 teaspoon

  • Garlic chopped 1 1/2 teaspoons

  • Onion chopped 1/2 cup

  • Green chillies chopped 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Tomato puree 1/2 cup

  • Green capsicum cut into thin strips 1 large

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 1 1/2 teaspoons

  • Butter 1 teaspoon

  • Chaat masala 1/2 teaspoon

  • Thin strips of ginger 1 teaspoon

Method

Step 1

Shred the chicken.

Step 2

Heat oil in a griddle, add caraway seeds and garlic and sauté till fragrant. Add onions and saute till they are browned.

Step 3

Add green chillies, red chilli powder and salt mix well. Add tomato puree and saute till oil surfaces.

Step 4

Add shredded chicken, capsicum, garam masala powder and half the coriander leaves, adjust salt, add butter and mix everything well.

Step 5

Serve hot sprinkled with chaat masala and garnished with remaining coriander leaves and ginger strips.