Step-by-Step Instructions

1. 1.Prepare the Green Paste (Watan)

   In a mixer grinder jar, add 20 cloves of garlic, 2 inches of ginger, 4-5 green chilies, a small handful of fresh coriander, and a little water. Grind to a fine paste. This is your 'hirva watan' or green paste.

2. 2.Prepare and Marinate the Chicken

   Take 500 grams of chicken breast. Slice the chicken diagonally to ensure it cooks tenderly. Transfer the sliced chicken to a bowl. Add salt to taste, a pinch of turmeric powder, and 1 tablespoon of the prepared green paste. Mix everything well to marinate the chicken thoroughly. Set aside while you prepare the base.

3. 3.Sauté Onions and Green Paste

   Heat a tawa (flat griddle) on high flame. Once hot, add 2 tablespoons of oil and let it heat up. Add 2 medium-sized chopped onions and stir-fry them on medium-high flame until they turn light golden brown, stirring continuously to prevent burning. Once light golden brown, add the remaining green paste and 8-10 whole garlic cloves. Stir and cook until the onions are fully golden brown and the green paste is well cooked. If the mixture becomes too dry, add a splash of hot water.

4. 4.Add Powdered Spices and Tomatoes

   Lower the flame. Add 1/4 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and 1.5 tablespoons of Agri Masala. Add a splash of hot water immediately to prevent the spices from burning. Stir well and cook for 1-2 minutes until the oil starts to separate. Now, add 1 chopped tomato and salt to taste. Mix everything thoroughly and cook for 5-6 minutes until the tomatoes are completely soft and mashed. You can use a potato masher to help break down the tomatoes. If the masala dries out, add hot water as needed.

5. 5.Cook the Chicken

   Once the tomatoes are cooked and the oil has separated, add 2 teaspoons of Kokum Agal (or lemon juice/tamarind pulp). Place the marinated chicken pieces evenly over the masala on the tawa. Cook on high flame for 3-4 minutes until one side of the chicken is cooked. Flip the chicken pieces and cook the other side until fully cooked. Continue flipping and stirring to ensure the chicken is well coated with the masala and cooked through. If the masala starts to stick or burn, add a splash of hot water.

6. 6.Finish and Serve

   Once the chicken is fully cooked and coated with the dry masala, add 1 tablespoon of ghee (optional, but enhances flavor) and a generous handful of fresh chopped coriander. Mix gently. Your Chicken Tawa Fry is ready. For serving, take pav and insert skewers (or use tongs). Hold the pav over a gas flame, rotating it continuously until the outside is crispy and warm, and the inside remains soft. Plate the Chicken Tawa Fry with the toasted pav, a squeeze of fresh lime, and some sliced onions and green chilies.