Dhaba Style Tava Fried Chicken with Spices
Boneless chicken cooked on cast iron with ginger, garlic, and aromatic spices. Tomatoes soften into the dish while cumin, coriander, and kasuri meethi infuse the meat. Finished with fresh cilantro, lemon, and quick-fried peppers for textural contrast. A street-style preparation balancing char and tender spiced chicken.
Ingredients
- 1 lb boneless chicken, cut into pieces
- 1 tbsp ginger paste, none
- 1 tbsp garlic paste, none
- 1 medium onion, sliced
- ¼ cup onion, cubed
- ¼ cup bell pepper, cubed
- 1 count jalapeño, sliced
- ½ bunch cilantro, chopped, stems separated
- 2 medium tomato, chopped
- ½ count lemon, none
- 1 tbsp ghee, none
- 2 tbsp oil, none
- 1 tbsp paprika, none
- 1 tsp garam masala, none
- 2 tsp roasted cumin and coriander powder, none
- ½ tsp turmeric, none
- ½ tsp black pepper powder, fresh possibly
- ½ tsp cumin seeds, none
- 1 tsp dried fenugreek leaves, kasuri meethi
- salt, to taste(optional)
- 2 tbsp yogurt, none
Instructions
- 1
Heat ghee in cast iron pan, add sliced onion, ginger paste, and garlic paste. Cook on medium flame briefly.
- 2
Cover and let aromatics soften for about a minute or two.
- 3
Add boneless chicken and all spices except fenugreek leaves plus 1 tbsp oil. Fry the chicken with spices until color changes.
- 4
Add tomatoes and cover. Cook on low flame until tomatoes soften.
- 5
Break up tomatoes and mix well. Cover and cook until tomatoes are completely broken down, adding remaining oil.
- 6
Turn off heat. Add cilantro stems and yogurt, mix thoroughly.
- 7
Turn heat to high. Add bell peppers, cubed onion, and sliced jalapeño. Fry for about a minute or two.
- 8
Reduce flame to low. Sprinkle fenugreek leaves over chicken and cover immediately to infuse flavor.
- 9
Remove cover. Finish with lemon juice and garnish with julienned ginger and cilantro.
Tips
Use a flat cast iron pan for even heat distribution and charring.
Don't skip the cover step after adding aromatics; it allows them to soften and release flavors.
High heat at the end with peppers and onions creates textural contrast against the soft spiced chicken.
Kasuri meethi's flavor is best infused under cover on low heat; don't rush this step.
Good to Know
Refrigerate up to 3 days in airtight container. Reheat gently on tava or pan with splash of water to restore moisture.
Prepare ginger paste, garlic paste, and chop vegetables up to 1 day ahead. Cook dish same day for best texture and aroma.
Serve hot with roti, paratha, or naan. Pair with raita or fresh salad for cooling contrast.
Common Mistakes
Do not skip the cover step after adding aromatics; skipping prevents them from softening and releasing base flavors.
Do not rush the high-heat vegetable finish; doing so results in raw vegetables instead of quick-charred texture.
Do not uncover during fenugreek infusion; uncovering prematurely reduces flavor absorption into the chicken.
Do not omit yogurt; doing so loses the tangy note that balances spice heat.