Chicken chaat
Make an easy Indian dish with chicken, vegetables and spices. Serve as part of a bigger spread, or enjoy on its own as a main
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Prep:10 mins
Cook:15 mins
- Easy
Nutrition per serving
-
kcal 549
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fat 29g
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saturates 12g
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carbs 27g
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sugars 0g
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fibre 5g
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protein 42g
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salt 1.42g
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
Method
Heat half of the oil in a large wok or frying pan over a high heat. Add the chicken and cook for 5-6 mins until browned all over. It doesn’t need to be cooked through at this point. Remove to a plate using a slotted spoon and set aside.
Pour the remaining oil into the pan and set over a medium heat. Stir in the onion and fry for 2-3 mins, then stir in the garlic and chillies. Cook for a further 7-9 mins until the onions are softened and translucent. Return the chicken to the pan, along with the tamarind paste, garam masala and chaat masala. Season and stir well to coat. Cover and cook for 5 mins, or until the chicken is cooked through.
Remove from the heat and leave to cool for 2 mins before stirring in the tomato and cucumber. Garnish with the coriander and spring onion, and serve with lemon wedges on the side for squeezing over.
