Juicy Tawa Chicken Stir-Fry

1. Prepare Chicken Seekh Kabab:

• In a chopper, add 750g boneless chicken, 1 large grated onion (squeezed), 4-5 chopped green chillies, 1 tsp garlic-ginger paste, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp roasted and crushed cumin seeds, 1 tsp red chilli flakes, 1 tsp salt, 3 tbsp chopped fresh coriander, and 1 tbsp butter.
• Chop the mixture well until all ingredients are finely blended. Refrigerate the mixture for 30 minutes.
• Grease your hands with oil. Take about 50g of the chicken mixture and shape it into kebabs on wooden skewers.
• In a pot, heat water and place a steamer grill. Place the kebabs on the grill, cover, and steam cook on low flame for 15 minutes.
• Let the steamed kebabs cool completely.

2. Prepare Creamy Sauce Mixture:

• In a jug, combine 1 cup yogurt, ½ tsp coriander powder, ½ tsp black pepper powder, ½ tsp salt, ½ tsp roasted and crushed cumin seeds, 2-3 minced garlic cloves, 2-3 chopped green chillies, 1 tbsp lemon juice, ½ cup room-temperature cream, ¼ cup water (or as required for consistency), and 1 tbsp chopped fresh coriander.
• Blend the mixture well and set it aside for later.

3. Prepare Juicy Tawa Chicken Stir-Fry:

• Heat 3-4 tbsp cooking oil in a large griddle or tawa.
• Fry the steamed kebabs (about 10 kebabs) on medium flame, turning them to cook from all sides until golden brown.
• Once cooked, cut all the kebabs into 1-inch pieces and cook for another minute on the tawa.
• Add the prepared creamy sauce mixture to the kebabs, mix well, and cook on medium flame for 4-5 minutes.
• Cook on high flame for an additional 2-3 minutes until the oil separates from the sauce.
• Sprinkle fresh coriander and green chillies on top for garnish.

4. Serve:

• Garnish the kebabs with fresh coriander and green chillies.
• Serve hot with naan and enjoy your delicious Juicy Tawa Chicken Stir-Fry!