Chicken chaat
Serves 2 as a main or 4 as part of a spread
Easy
Prep:
Cook:
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
Skip to ingredients
Units:
- 2 tbsp gheeor vegetable oil
- 4 boneless, skinless chicken thighscut into bite-sized chunks
- 1 onionfinely chopped
- 1 large garlic clovecrushed
- 2 green chilliesfinely chopped
- 4 tbsp tamarind paste
- 1 tbsp garam masala
- 2 tsp chaat masala
- 1 large tomatofinely chopped
- ¼ cucumberfinely chopped
To serve
- small handful corianderfinely chopped
- 1 spring onionfinely sliced
- lemon wedgesto serve
Nutrition: Per serving
- kcal549
- fat29g
- saturates12g
- carbs27g
- sugars21g
- fibre5g
- protein42g
- salt1.42g
Method
step 1
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.
step 2
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.
step 3
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.
