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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
