Chicken Chaat Food

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.

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:

• 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:

• 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!

STICKY BOMBAY CHICKEN FROM CHAI, CHAAT & CHUTNEY

Steps:

• Make a couple of slashes ?on each drumstick, ready ?for marinating.
• Combine the soy sauce, olive oil, sugar, garlic, ginger, chilli, five-spice powder and salt in ?a large bowl. Mix well, then ?add the chicken and stir to coat. Leave to marinate for at least 1 hour or, preferably, cover the bowl with clingfilm and marinate overnight in ?the refrigerator.
• Preheat the oven to 180°C (350°F), Gas Mark 4.
• Tip the chicken and marinade into a shallow roasting tin and bake for 40 minutes, turning occasionally, until the chicken is cooked through. Sprinkle over the sesame seeds and serve hot.
• Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
• Get the book here:.
• https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.

CHICKEN/FISH/ PRAWN CHAAT

Steps:

• Heat the oil in a non stick pan over medium heat.
• With the blade of a knife cream the garlic with the salt.
• lightly brown the garlic in the oil.
• Add the spices and cook for 2 minutes.
• Add the prawns, stir and cook 2 minutes
• Stir in the lemon juice.
• Simple wasn't it ?