Chicken Tawa Boti

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Chicken Tawa Boti 

by #Khizran Ahmed

Finely chopped garlic - 2 full blobs ( 2 pothi lehsan , bareek kuta hua )
Yogurt- 3/4 cup
Fresh green chilies - 7-8
Ginger - 1-inch piece ( julienne cut )
Fresh dhanya - 1/2 cup
Lemon - 1
Homemade kuta hua tikka masala - 2 Tsp
( check masala link below )
Oil - 1/2 Cup
Butter or ghee - 2 Tbsp ( optional )
Pinch of orange food color
TAWA - 1 ( optional )
Boneless chicken - 1.5kg cut into small cubes

Click on the link to view more recipes of our Home Expert #Khizran Ahmed

Marinate the chicken with following spices for one hour
Bhuna hua pisa hua dhanya - 2 Tsp
Bhuna hua pisa hua zeera powder - 1 Tsp
Kuti hui laal mirch - 2 Tsp or according to taste
Haldi - 2 teaspoon
Salt - According to taste
Meat tenderizer - 1 teaspoon

# Heat oil in a big size wok ( karahi), fry chopped garlic until lightly golden ( do not over brown).
# Now add marinated chicken and bhoonofy on high flame for about 5-10 mins.
# Now add yoghurt, mix well,
Cover and cook on slow flame until chicken becomes tender.
# Now once again make the flame high and time for bhunaye ..... let all the water dry.
Jab thora sa paani reh jaye to Chicken ko karahi say nikal kar taway par daal dain .
# Now add ginger, green chilies, Kuta hua tikka masala , lemon juice and hara dhanya .... khoob acchay say high flame par bhooniye.
( sprinkle water if required ... don’t add too much water only Paani ka chirkao takay masala lag na jaye )
# Add little bit butter or ghee.
Bhoonofy for 1 min and turn off the fire.

# I add 1 tsp meat tenderizer/ kachri powder in chicken too to make is super soft and juicy .
# I use homemade butter in final bhunaye , u can use ghee too.
# You can cook Tawa boti in karahi , pateela , Tawa in any thing .
I initially cooked in karahi then transferred to Tawa for final bhunaye .... as my Tawa was small for 1.5 kg chicken.

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