I’m a sucker for tava recipes and one of my favorites is Malai Tava Chicken. It’s creamy and so flavorful, infused with rich spices and herbs that give you a perfect melt-in-your-mouth experience. But, what if I told you that you can recreate this recipe right from your home?
This Malai Tava Chicken recipe is a godsend because
- Tender, juicy, deliciously flavorful chicken, no matter the cut
- Creamy gravy that’s aromatic and rich in taste
- Variable spice levels so you can make it as spicy or mild as you like
What Does This Malai Tava Chicken Recipe Need?
- Chicken: Use your favorite cut. I love to go for boneless skinless thighs or breast pieces cut into cubes. Thighs will give you a far juicier and tender experience, but chicken breasts are not far off.
- Yogurt: A little goes a long way – you need a little yogurt to help the chicken marinade in the spices.
- Cream: Of course, we can’t have Malai Tava Chicken without the malai (cream).
- Garam Masala: The kick of flavors comes from the magical garam masala – a staple for all South Asian recipes.
- Garlic & Ginger: Another essential to South Asian cuisine, you’ll need some garlic and ginger paste.
- Spices: An assortment of cumin, black pepper, salt, red pepper flakes and onion powder.
- Garnish: You can use coriander, a drizzle of cream, julienne ginger or green chili slices to garnish your dish.
ALSO TRY THESE GARLIC MAYO CHICKEN ROLLS!
I Don’t Have A Tava! Can I Still Make This Recipe?
Yes, absolutely. A tava or griddle is a flat pan with no sides and is typically used to make flatbread over a flame. If you don’t have one at home, you can also use a saucepan. The trick is to make sure it gets very hot before you start cooking.
Making sure your pan is very hot helps you get a nice sear (and a smoky flavor) on your chicken pieces. This adds immensely to the overall flavor profile as well as aesthetic of the dish. Ideally you want to use a wide sauce pan as it allows for even distribution of heat. An overcrowded pan will cause your chicken to release its juices which won’t give you a crispy golden sear.
Now let’s get right to the recipe!
Malai Tava Chicken
2
servings15
minutes15
minutesKeep your device screen on
Ingredients
500 g chicken breasts or thighs
3 tbsp yogurt
1 tsp garlic paste
1 tsp ginger paste
1 tsp onion powder
1 tsp cumin powder
1/2 tsp ground black pepper
1 tsp red pepper flakes
1 1/2 tsp garam masala powder
1/2 cup cooking cream
4 tbsp vegetable oil
1/2 tsp salt
green chili or coriander to garnish
Directions
- Cut up your chicken breasts or thighs into even-sized pieces (about 1.5-2 inch cubes).
- Place your chopped chicken in a bowl and add yogurt, garlic and ginger paste, onion powder, cumin, black pepper, red pepper flakes, garam masala and salt.
- Mix your chicken with the marinade ingredients, ensuring every piece is well coated.
- Set aside for about 10 minutes to allow the chicken to rest and soak up the flavors.
- Place a wide saucepan on high heat and wait until it is searing hot. You can check this by adding a drop of water. If your water droplet starts dancing in the pan, your pan is sufficiently heated.
- Add your oil to the hot pan and wait a few seconds for the oil to heat up too. Careful not to let it start smoking.
- Carefully add your chicken to the heated pan making sure to steer clear of oil splatter.
- Sear your chicken pieces for 3-5 minutes on each side until a crispy golden crust forms.
- Once seared, add your cooking cream and mix well to combine. Cook your chicken for another 10-12 minutes of until fully cooked.
- Garnish your Malai Tava Chicken with green chilies or coriander. You can also use julienned ginger or a drizzle of more cream.
Did you make this recipe?
Tag @foodielassie on Instagram and hashtag it with #foodielassierecipe
