Recipe inspiration credit: This Chilli Garlic Tawa Chicken is inspired by YFL – Your Food Lab by Sanjyot Keer, with my own tweaks and method.

If you love bold flavours, glossy gravies, and dishes that come together quickly without compromising on taste, this Chilli Garlic Tawa Chicken needs to be on your list.

This is one of those recipes where simple techniques + good ingredients do all the heavy lifting. Thinly sliced chicken cooks directly on the tawa in a fiery chilli–garlic masala until the gravy thickens, clings, and practically hugs every piece of chicken. Finished with butter and fresh coriander, it’s spicy, aromatic, and deeply satisfying.

Best of all? It doesn’t need fancy equipment or hours in the kitchen.

What Makes This Dish Special

The backbone of this recipe is Kashmiri chillies. They give the dish its deep red colour and mild heat without overpowering it. A touch of regular chilli powder adds that extra kick, while garlic, yogurt, and butter round everything out beautifully.

Slicing the chicken thinly at a 45-degree angle is key — it helps the chicken cook quickly and absorb all that masala without drying out.

This is proper tawa-style cooking: high heat, fast cooking, and maximum flavour.

Tips for Best Results

  • Use a wide pan or tawa so the chicken sears instead of steaming
  • Don’t rush the masala — let it cook properly before adding chicken
  • Adjust chilli levels by increasing or reducing the regular chilli powder
  • Chicken thighs can be used for an even juicier result

How to Serve

This Chilli Garlic Tawa Chicken pairs perfectly with:

  • Roomali roti or naan
  • Parathas
  • Plain steamed rice or jeera rice

It also works brilliantly as a starter-style dish for entertaining.

Chilli Garlic Tawa Chicken

5 from 2 votes
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Ingredients Method

Ingredients
  

For the Chilli Paste
  • 15 dried Kashmiri chillies soaked
  • Water for soaking
  • For the Chicken Marinade
  • 500 g chicken breast thinly sliced at a 45° angle
  • 2 tbsp ground ginger garlic & green chilli
  • 1 tsp salt
  • 1 tsp vinegar
  • 1 tsp Kashmiri chilli powder
  • For the Gravy
  • Oil as needed
  • 3 tbsp chopped garlic
  • ⅓ cup yogurt beaten
  • 1 tsp regular chilli powder hotter than Kashmiri
  • 1 tsp garam masala
  • Salt to taste
  • ½ cup hot water
  • Freshly cracked black pepper to taste
  • 2 tbsp butter plus extra for finishing
To Garnish
  • Chopped coriander leaves and tender stems

Method
 

  1. Make the chilli paste
  2. Soak the Kashmiri chillies for a few hours or overnight until soft, plump, and juicy. Grind into a smooth paste and set aside.
  3. Marinate the chicken
  4. Add the sliced chicken to a bowl along with the ginger-garlic-green chilli paste, salt, vinegar, and Kashmiri chilli powder. Mix well and marinate for 30 minutes to overnight.
  5. Start the masala
  6. Heat oil on a tawa or wide pan. Add the Kashmiri chilli paste and sauté well. Add the chopped garlic and cook until fragrant.
  7. Build the gravy
  8. After about 3–5 minutes, add the beaten yogurt and mix well. Add the regular chilli powder, garam masala, and salt to taste. Sauté until the masala cooks through and looks glossy.
  9. Thicken it up
  10. Add the hot water and cook until the gravy reduces and becomes thick and luscious.
  11. Cook the chicken
  12. Stir in the butter, then add the marinated chicken, spreading it evenly across the pan. Season generously with freshly cracked black pepper.
  13. After about 5 minutes, flip the chicken and pepper the other side. Cook until the masala clings beautifully to the chicken and the gravy is thick.
  14. Garnish and serve
  15. Finish with chopped coriander and a few extra cubes of butter. Serve hot.