Kukkad Tawe Da

Cut the chicken into 8 pieces and set aside. In a small bowl, combine the hung yoghurt, ginger-garlic paste, green chili paste, turmeric powder, red chili powder, salt, and ground cumin to form a paste.

Coat the chicken pieces thoroughly with the yoghurt-spice paste and let marinate for 10-15 minutes.

Heat the ghee in a large, heavy-bottomed pan or tawa (griddle) over medium-high heat.

Once the ghee is hot, add the marinated chicken pieces and sear them on both sides until golden brown, approximately 8-10 minutes total.

Remove the seared chicken and set aside on a plate. In the same pan, add the chopped onions and cook until golden and translucent, stirring occasionally.

Add the chopped tomatoes to the onions and cook until they soften and the mixture begins to break down, about 3-4 minutes.

Return the seared chicken pieces to the pan, nestling them among the onion-tomato mixture. Reduce heat to medium-low and cover partially with a lid or foil.

Cook the chicken until it is tender and cooked through, approximately 20-25 minutes, stirring occasionally and ensuring the chicken does not stick to the pan.

Check for doneness by ensuring the chicken is no longer pink inside and reaches 165°F (74°C) at the thickest part. Adjust salt and spices to taste.

Garnish with fresh chopped coriander and serve hot directly from the tawa or transfer to a serving dish. This dish pairs well with roti, naan, or steamed rice.