Step-by-Step Instructions

1. 1.Prepare Chicken Legs

   Take 800 grams of chicken legs and make deep cuts on each piece to allow marinades to penetrate.

2. 2.Initial Cleaning & Marination

   In a bowl, add the cut chicken legs, 1/2 tbsp salt, 2 tbsp vinegar, and 1 tbsp garlic paste. Mix thoroughly. Add enough water to submerge the chicken and let it soak for 30 minutes. This process helps to remove any blood and tenderize the chicken.

3. 3.Wash Chicken

   After 30 minutes, drain the water and wash the chicken legs thoroughly under running water.

4. 4.First Marination

   Squeeze the juice from half a lemon over the washed chicken legs.

5. 5.Prepare Ginger-Garlic-Chili Paste

   In a blender, combine 1 head of garlic (approx. 8-10 cloves), a 2-inch piece of ginger, and 4-5 green chilies. Add 1-2 tbsp of water and grind to form a smooth paste.

6. 6.Add Paste to Chicken

   Add the freshly ground ginger-garlic-chili paste, 1/2 tbsp salt, and 1 tbsp vinegar to the chicken. Mix everything well, ensuring each piece is coated. Let the chicken marinate for 15 minutes.

7. 7.Prepare Yogurt-Cream Marinade

   In a separate bowl, combine 1 bowl of yogurt (approx. 250g), 1/2 bowl of cream (approx. 125ml), 1 tbsp coriander powder, 1 tbsp cumin powder, 1/2 tbsp red chili powder, 1 tsp red chili flakes, and 1 tsp garam masala powder.

8. 8.Toast Fenugreek Leaves

   Heat 1/2 tbsp dry fenugreek leaves (Kasuri Methi) in a small pan on low heat for about 30 seconds until fragrant. Be careful not to burn them. Crush the toasted leaves between your palms and add them to the yogurt-cream marinade.

9. 9.Add Turmeric and Mix Marinade

   Add 1/2 tsp turmeric powder to the yogurt-cream marinade and mix all ingredients until well combined. This marinade will be used in two parts.

10. 10.Combine Marinades and Marinate Again

    Add half of the prepared yogurt-cream marinade to the chicken (which already has the ginger-garlic-chili marinade). Mix well, ensuring all chicken pieces are thoroughly coated. Reserve the remaining half of the yogurt-cream marinade for later. Let the chicken marinate for another 30 minutes.

11. 11.Initial Cooking on Tawa

    Heat 4 tbsp oil on a tawa (flat griddle) over high heat. Once the oil is hot, carefully place the marinated chicken legs on the tawa.

12. 12.Add Remaining First Marinade

    Pour any remaining marinade from the first chicken marination (the ginger-garlic-chili paste that was mixed with the chicken initially) over the chicken pieces on the tawa.

13. 13.Sear Chicken

    Cook the chicken on high heat until it gets a good golden-brown color on one side (approximately 5 minutes). To ensure even cooking and browning, place another dish or a heavy lid on top of the chicken to press it down.

14. 14.Flip and Sear Second Side

    After 5 minutes, flip the chicken pieces to the other side. Sear this side for another 5 minutes, again pressing down with a dish.

15. 15.Remove Chicken and Clean Tawa

    Once both sides of the chicken are nicely browned, remove the chicken legs from the tawa and set them aside in a separate dish. Wash the tawa to remove any burnt bits or residue.

16. 16.Second Cooking Stage on Tawa

    Heat 4 tbsp fresh oil on the clean tawa. Add the remaining reserved yogurt-cream marinade to the tawa.

17. 17.Add Chicken Back and Cook

    Place the seared chicken legs back onto the tawa, ensuring they are coated with the fresh marinade. Cover the tawa with a lid and cook on medium heat. Check periodically and flip the chicken every 5 minutes to ensure even cooking and prevent sticking. Continue cooking until the chicken is cooked through and tender, which should take approximately 30 minutes in total for this stage.

18. 18.Coal Smoke the Chicken

    Once the chicken is fully cooked, create a smoky flavor. Place a small metal cup with a hot, glowing piece of coal in the center of the tawa, amidst the chicken pieces. Pour about 1 tsp of oil over the hot coal to create smoke.

19. 19.Cover and Infuse Smoke

    Immediately cover the tawa tightly with a lid for 2 minutes to allow the smoky flavor to infuse into the chicken.

20. 20.Remove Coal and Clean

    After 2 minutes, carefully remove the coal cup from the tawa. Scrape off and discard any burnt pieces or residue from the tawa.

21. 21.Final Marinade and Garnish

    Pour any remaining reserved yogurt-cream marinade over the chicken legs on the tawa. Garnish generously with freshly chopped cilantro, sliced green chilies, and lemon slices.

22. 22.Serve Tawa Chicken

    Cover the tawa briefly for a minute or two to warm the final marinade and allow the flavors to meld. Your delicious Tawa Chicken is now ready to be served hot. The entire process should take about 1 hour.