Tawa Chicken Fry

Recipe adapted from Thelewala, New York City, NY

Tawa Chicken Fry
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Tawa Chicken Fry
Prep Time
Cook Time
to 6 servings
Total time: 30 minutes
  • 2½ pounds chicken tenders, cut into ½-inch cubes
  • 1 teaspoon garlic-ginger paste (available at Indian specialty shops) or 2 finely chopped garlic cloves and a grated ½-inch piece of peeled ginger
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon dry fenugreek leaves or ½ teaspoon fenugreek seeds (available at Indian specialty shops)
  • ¼ teaspoon ground turmeric powder
  • ¼ teaspoon chile powder
  • 2 tablespoons vegetable oil
  • 1 medium yellow onion, thickly sliced
  • 1 small red bell pepper, thickly sliced
  • Salt, to taste
  • 2 tablespoons finely chopped cilantro
  • 1 lime, halved
  1. Marinate the chicken cubes in the garlic-ginger paste for 1 hour.
  2. Meanwhile, in a small skillet, toast the coriander, cumin and fenugreek seeds (if using) over medium heat until fragrant and slightly darker in color, about 4 minutes. Remove from the heat and let cool. Using a mortar and pestle or a spice grinder, grind together the coriander, cumin and fenugreek seeds or leaves until finely ground. Mix in the turmeric and chile powder and set aside.
  3. In a large skilled, heat the vegetable oil until shimmering. Add the onion and bell pepper and sauté for 2 minutes, Add the chicken and sauté for 2 minutes longer. Stir in the spice mixture and season with salt. Continue cooking the chicken, stirring occasionally, until it's browned and cooked through, about 7 to 10 minutes. Remove the pan from the heat, stir in the cilantro and squeeze in the lime juice. Serve immediately.
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