Methods:

• Set a tawa or pan on medium high heat, add ghee and cook the marinated chicken for 3-4 minutes on each side or until you find the chicken is cooked enough so you can pull them or separate them with fork or the metal spatula. Scrap the chicken with the spatula and flip and cook, the chicken might have turned golden brown in colour by now.

• As the chicken leaves its own moisture while cooking, so the water content in the pan have increased, but hey! Just relax keep continue to cook on medium high fame and burn the moisture, but without burning the chicken.

• Add the Bhavnagri chillies and cook along with the chicken, if you don’t find particularly Bhavnagri green chillies in your market then any green chillies that is less spicy will work. Add the lemon wedges and ginger juliennes, now start disintegrating or separating chicken with the spatula, basically you have to divide the big size chicken pieces into small bite size chicken piece. If your using non-stick pan then please pull the chicken with fork without damaging your pan, if using iron tawa then there’s no problem in using the metal spatula. Mix well and cook for a minute.

• Next, add the curd masala to the chicken, mix well and cook for 3-4 minutes.

• Add the garam masala and kasuri methi, mix again and cook until the ghee is released, finally add some freshly chopped mint and coriander leaves and mix well.

• Your hot, tangy, spicy and full of flavour, tawa chicken is ready to be served, serve it hot with tandoori roti, roomali roti, or simple roti and pair them with some onions rings, green chillies and a fresh lemon wedge, just indulge in the divine flavour of street yet sitting back on your couch.

QUICK TIP: if you're making the chicken tawa and may consume it later on then please add the lemon wedges in the end to avoid the bitter taste of the lemon. It will taste much better if served as soon as it is made.