Murg Chicken Chaat Food
MURG (CHICKEN) CHAAT
Chaat is a popular Indian snack..which was traditionally taken in the evenings but now frequently used as a stomach filler when you are not hungry enough to go for a full meal or simply when you don't want to go for full scale cooking. Chaat is normally a veggie dish but this one is with Chicken and very tasty.
Provided by Mini Ravindran
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
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.
TANDOORI MURGH PAKORA (BATTER-FRIED CHICKEN)
Make and share this Tandoori Murgh Pakora (Batter-fried chicken) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Chicken Breast
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix all the ingredients for the marinade.
- Add the chicken cubes.
- Mix well.
- Set aside for 2 hours.
- Mix all the ingredients for the batter in a bowl.
- Beat well.
- The batter should have a thick, but flowing consistency.
- Add the marinated chicken cubes to the batter.
- Keep aside for 30 minutes.
- Deep-fry the chicken in hot oil till crisp.
- Place the pakoras on a platter.
- Sprinkle with chaat masala and serve.
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