Tawa Chicken (Restaurant Style)

You can, but chicken breast tends to dry out easily on high heat. Thigh meat stays soft, juicy, and yields the best flavor.

Removing seeds prevents the dish from getting too watery and sour, ensuring a perfectly thick, coated gravy.

Yes! If you don't have a large flat iron tawa, a shallow pan or wide skillet works perfectly fine.

You can reduce the red chili powder to ½ tsp and adjust the number of green chilies according to your taste preference.

Yes, you can cook it until Step 3, and then quickly add yogurt and finish the final frying right before serving to keep it fresh and hot.

It tastes amazing with hot roties, garlic naan, or served alongside fried rice.

Store it in an airtight container in the refrigerator for up to 3 days. Reheat on low flame with a splash of water or a small knob of butter.

You can use 1 tablespoon of raw white vinegar or raw mango powder (amchur) if fresh lemons are not available.

Searing the chicken on high flame initially and frying the yogurt until the gravy completely thickens and oil separates will give you that iconic street-style look.

Regular market spices often contain synthetic colors, preservatives, and flour fillers that ruin the gravy texture. Kaaf Foods™ provides 100% pure, natural, and preservative-free spices that bring out authentic taste, deep natural color, and rich aroma in every bite.

You can order 100% pure spices directly from kaaffoods.com. Enjoy free delivery across Pakistan on all orders above Rs. 1499, backed by a 7-day easy refund policy.