Chicken Chaat Recipe

Introduction

Chicken chaat is a vibrant and tangy Indian street food dish that perfectly balances spicy, sour, and savory flavors. Quick to prepare, this dish is ideal for a flavorful snack or a light meal served with fresh garnishes and a squeeze of lemon.

Ingredients

• 2 tbsp ghee or vegetable oil
• 4 boneless, skinless chicken thighs, cut into bite-sized chunks
• 1 onion, finely chopped
• 1 large garlic clove, crushed
• 2 green chillies, finely chopped
• 4 tbsp tamarind paste
• 1 tbsp garam masala
• 2 tsp chaat masala
• 1 large tomato, finely chopped
• ¼ cucumber, finely chopped
• Small handful coriander, finely chopped
• 1 spring onion, finely sliced
• Lemon wedges, to serve

Instructions

1. Step 1: Heat half of the oil in a large wok or frying pan over high heat. Add the chicken chunks and cook for 5–6 minutes, until browned all over but not fully cooked through. Use a slotted spoon to remove the chicken and set aside on a plate.
2. Step 2: Pour the remaining oil into the pan and reduce heat to medium. Add the chopped onion and fry for 2–3 minutes. Stir in the crushed garlic and chopped green chillies, cooking for an additional 7–9 minutes until the onions are softened and translucent.
3. Step 3: Return the chicken to the pan along with tamarind paste, garam masala, and chaat masala. Season with salt and stir well to coat everything evenly. Cover and cook for 5 minutes, or until the chicken is fully cooked through.
4. Step 4: Remove the pan from heat and let it cool for 2 minutes. Stir in the finely chopped tomato and cucumber. Garnish with coriander and spring onion.
5. Step 5: Serve immediately with lemon wedges on the side for squeezing over just before eating.

Tips & Variations

• For extra heat, add more green chillies or a pinch of red chili powder while cooking.
• If you prefer a milder dish, reduce the chaat masala or omit the green chillies.
• Swap chicken thighs for chicken breast if you want a leaner option, but thighs stay juicier.
• Try adding chopped fresh mint along with coriander for a refreshing twist.

Storage

Store leftover chicken chaat in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid drying out the chicken. For best flavor, add fresh tomato, cucumber, and garnish after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chicken chaat ahead of time?

Yes, you can prepare the cooked chicken mixture a few hours in advance and refrigerate it. Add fresh tomatoes, cucumber, and garnish just before serving to keep the dish fresh and vibrant.

What can I serve with chicken chaat?

Chicken chaat makes a great snack or light meal on its own, but you can also serve it with plain rice, naan bread, or simple yogurt raita to balance the flavors.

Chicken Chaat Recipe

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★★★★★

4.7 from 128 reviews

• Author: Jack
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

This Chicken Chaat recipe is a flavorful Indian-inspired dish featuring tender chicken thighs cooked with aromatic spices, tamarind paste, and fresh vegetables, served with a tangy and refreshing garnish. Perfect as a snack or light meal, this dish combines the richness of ghee with the zing of chaat masala and fresh lemon wedges for an irresistible burst of taste.

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Ingredients

Scale 1x2x3x

Chicken and Cooking Base

• 2 tbsp ghee or vegetable oil
• 4 boneless, skinless chicken thighs, cut into bite-sized chunks
• 1 onion, finely chopped
• 1 large garlic clove, crushed
• 2 green chillies, finely chopped

Spices and Flavorings

• 4 tbsp tamarind paste
• 1 tbsp garam masala
• 2 tsp chaat masala

Fresh Vegetables and Garnish

• 1 large tomato, finely chopped
• ¼ cucumber, finely chopped
• Small handful coriander, finely chopped
• 1 spring onion, finely sliced
• Lemon wedges, to serve

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Instructions

1. Brown the chicken: Heat half of the ghee or oil in a large wok or frying pan over high heat. Add the chicken pieces and cook for 5-6 minutes until browned on all sides. The chicken does not need to be fully cooked at this stage. Remove the chicken from the pan with a slotted spoon and set aside on a plate.
2. Cook the aromatics: Pour the remaining ghee or oil into the same pan and reduce the heat to medium. Add the finely chopped onion and fry for 2-3 minutes until softened. Stir in the crushed garlic and chopped green chillies, cooking for an additional 7-9 minutes until the onions are translucent and tender.
3. Simmer the chicken with spices: Return the browned chicken to the pan with the onions and garlic. Stir in the tamarind paste, garam masala, and chaat masala, making sure the chicken is well coated with the spices. Season to taste with salt and pepper. Cover the pan and cook for 5 minutes, or until the chicken is cooked through.
4. Finish and garnish: Remove the pan from heat and let the dish cool slightly for 2 minutes. Stir in the finely chopped tomato and cucumber to add freshness and crunch. Garnish with chopped coriander and sliced spring onion. Serve immediately with lemon wedges on the side for squeezing to add a zesty finish.

Notes

• Chicken thighs are preferred for juiciness, but chicken breasts can be used if desired.
• Tamarind paste adds a distinctive tangy flavor; adjust quantity based on your taste preferences.
• Ghee gives a rich, traditional flavor, but vegetable oil is a suitable substitute.
• For a milder dish, reduce or omit the green chillies.
• Serve immediately for the best texture, as the fresh vegetables can make the dish watery if left too long.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Indian

Keywords: Chicken Chaat, Indian Chicken Recipe, Spicy Chicken Dish, Tamarind Chicken, Indian Street Food, Quick Indian Dinner