Thursday, December 22, 2011

Tawa Boti

Tawa Boti is a specialty dish of my mom. She used to make this for us every now and then. It is always served with freshly made chapati and it is one of my favorite dishes of childhood. Although I’ve cooked this dish many times and did improve over time, I’m still not able to make it as good as hers. Nonetheless, it is still a tasty dish and I enjoy eating it.


Tawa Boti

Serves: 4
Preparation Time: 20 to 30 minutes
Cooking Time: 30 minutes
Marinating Time: 30 minutes to overnight

Ingredients:
For Marinate:
1 lb bone in or boneless chicken – cut into bite size pieces
2 inches of ginger – grated or finely chopped
7 cloves of garlic – pressed or finely chopped
3 Thai chilies or any green chili – minced or finely chopped (adjust to taste)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1/2 teaspoon Garam Masala powder
1/3 cup plain yogurt
Salt to taste

Other ingredients:
2 tablespoon ghee (clarified butter) or butter
1 medium onion – finely chopped
1 medium onion – cut into 1/4 inch rings
1 large or 2 medium tomato – cut into 1/4 inch circles
Salt to taste
3 Thai chilies or any green chili – slit it lengthwise while stems intact, for garnishing
1/4 cup loosely packed mint leaves for garnish
1/2 teaspoon Garam Masala powder for garnish

Directions:
  1. Mix all the marinate ingredients and let chicken marinate for 30 minutes to overnight.
  2. In a large skillet, heat ghee on medium high heat. Add chopped onions, pinch of salt and sauté for few minutes until onions are lightly golden brown.
  3. Add marinated chicken, stir well, cover the pot and cook for a minute or so to brown the chicken. Cook for few more minutes covered, stirring occasionally so that chicken is browned on all sides.
  4. Once brown, reduce heat to low, add couple tablespoons of water, if needed, cover and cook until chicken is cooked through, for about 15 to 20 minutes.  
  5. Increase heat to medium and add onion rings, cover the pot again and cook for about 5 minutes.
  6. When onion is almost wilted, add tomato, cover and cook for further 2 to 3 minutes until tomatoes are slightly soft. Taste and add salt if required.
  7. Garnish with green chilies, mint leave and sprinkle Garam Masala powder. Cover the pot immediately and let sit for a minute before serving.
  8. Stir once and serve hot with Chapati, Naan or Paratha.
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