Tawa chicken tikka

• Chicken breast · cut into 3 cm cubes300 g
• Thick curd · hung 15 minutes in a sieve100 g
• Ginger-garlic paste1 tbsp
• Lemon juice1 tbsp
• Kashmiri chilli powder1 tsp
• Turmeric1/4 tsp
• Garam masala1/2 tsp
• Kasuri methi · crushed1 tsp
• Saltto taste
• Oil2 tsp
• Onion · cut into squares1 medium
• Capsicum · cut into squares1 medium

Method

1. 1

   Mix curd, ginger-garlic paste, lemon, chilli powder, turmeric, garam masala, kasuri methi and salt. Coat the chicken and rest 30 minutes (or overnight in the fridge).

2. 2

   Heat a tawa on high until a drop of water skips. Brush with 1 tsp oil and lay the chicken in a single layer without crowding.

3. 3

   Leave untouched 3 minutes until charred spots form, turn, and cook another 3 to 4 minutes until the thickest piece is white inside. Move to a plate.

4. 4

   Add the remaining oil, onion and capsicum to the tawa. Toss 2 to 3 minutes on high until blistered but still crunchy. Mix with the chicken and serve with lemon wedges.

Tips

• Hanging the curd stops the marinade going watery and helps it char.
• Cook in two batches if your tawa is small; crowding steams the chicken instead of searing it.

Swaps

• No chicken? Use 300 g paneer and cook 2 minutes a side; the protein drops to about 20 g.

Storage

Keeps 2 days in the fridge. Reheat on a hot tawa for 2 minutes rather than in the microwave.