Chicken Chaat Recipes

CHICKEN CHAAT

Steps:

• Heat the oil in a frying pan over high heat. When it begins to bubble, add the chopped onions.
• Stir the onion around in the oil for a couple of minutes until soft and translucent.
• Add the garlic and ginger paste and give it all another good stir.
• Spoon in the curry powder, chilli powder and chaat masala followed by the tomato puree.
• This should sizzle when it hits the pan. When it does, add half of the base curry sauce.
• Allow this to bubble for a minute or so, only stirring if the sauce begins to stick to the pan.
• Add the chicken pieces and the rest of the base sauce.
• To finish, stir in the cucumber, capsicum, chickpeas and tomato wedges. Add salt to taste and sprinke with the garam masala.

CHICKEN CHAAT RECIPE

Steps:

• Firstly, wash the chicken breasts under running water and place them over a chopping board. Now, cut the chicken breasts into cubes and keep them aside. Also, chop coriander leaves and garlic.
• Next, take a grinder and add garlic, salt and water into it. Grind them together to make a paste of smooth consistency. Now, place a frying pan over medium flame and pour oil in it. Once the oil is heated, add the garlic paste and fry until dark brown in colour.
• Now add chicken cubes into the pan and while stirring continuously, cook the mixture for 10 minutes. Then add coriander powder, turmeric and chilli powder into the pan. Stir well and cook until the chicken gets tender.
• Turn off the flame and sprinkle lemon juice. Mix the mixture well. Garnish the mixture with coriander leaves.

MURG (CHICKEN) CHAAT

Steps:

• Boil chicken breasts with salt and turmeric powder for 15 minutes.
• Drain, cool and shred the chicken.
• Heat oil in a frying pan and sauté julienned onion, capsicum and tomatoes for 5 minutes.
• Add shredded chicken.
• Add chaat masala and chili powder. Toss well.
• Sprinkle with lemon juice and serve.

CHICKEN CHAAT

Steps:

• Wash and cut the chicken into one inch pieces.
• Heat oil in a pan.
• Add garlic and salt.
• Fry the former till it is light brown.
• Add chicken pieces.
• fry for 5-6 minutes, stirring constantly.
• Add the masala powders.
• Stir for another 3-4 minutes.
• Check to see if the chicken is tender.
• Remove from heat.
• Add lemon juice.
• Garnish with chopped corriander leaves.
• Serve hot.

CHICKEN CHAAP

Steps:

• Wash and pat dry chicken chunks.
• Make slits using a knife.
• Now in a bowl mix Hung Curd, Onion Paste, Ginger Paste, Garlic Paste, Red Chili Powder,
• Mellon seed paste, Gram flour, Garam Masala Powder, Turmeric Powder and Sugar and 1 Tsp of Oil as well.
• Coat the chicken chunks with this mixture properly and cover the bowl with cling film or lid and refrigerate for 8 hours.
• At the time of cooking, add salt to the chicken and mix thoroughly.
• Remove chicken pieces from the marinade for frying.
• Heat the oil in a deep bottom pan and start frying chicken pieces one by one keeping the flame low from both sides.
• It will take around 5 minutes to fry per pieces.
• Once done, add Ghee to pan having remaining oil and heat properly.
• Temper the oil with Cinnamon Stick, Clove, Mace, Green Cardamom and Black Cardamom.
• Add remaining marinade and start "broiling" the same without adding water.
• Keep the flame on the higher side and stir continuously for around 3 minutes.
• Add fried chicken and start cooking in low flame without covering the pan.
• Cook from both side for around 5 minutes or until chicken soften but will remain in shape. Do not overcook the chicken.
• Add Saffron soaked milk and kewra water and give a thorough mix.
• Switch the flame off once the gravy thickens and oil comes out from the edges.
• Serve Chicken Chaap aka Chicken Chanp hot with Biryani or Indian bread.

CHICKEN CHAAT RECIPE

Steps:

• Heat half of the oil in a large frying pan over a high heat.
• Fry the chicken pieces until browned on all sides. Remove from the pan and set aside.
• Lower the heat and add the remainder of the oil to the frying pan.
• Gently fry the onion and green chillies until softened and translucent, which would take about 5 minutes.
• Add the cooked chicken to the onions, along with the tamarind paste, garam masala and chaat masala.
• Stir fry for another 3 minutes or until the chicken is cooked through.
• Switch off the heat, add the tomato and cucumber, then season to taste.
• Garnish with cilantro and serve immediately. Enjoy!