Chicken Chaat: A Chatpata Treat From My Kitchen to Yours!

Namaste Dosto! Sat Sri Akal! Kem Cho? Chef Curry Do’pyaza here, ready to tickle your taste buds with a recipe that’s as vibrant and exciting as a Bollywood dance number – Chicken Chaat!

This isn’t just any chicken dish; it’s a flavor explosion! It’s the perfect balance of spicy, tangy, sweet, and savory. Think of it as a party in your mouth, and everyone’s invited!

When Do We Chaat?

Chicken Chaat is a star during festive times! You’ll find it gracing tables at Diwali celebrations, adding a zing to Eid gatherings, and livening up Holi parties. It’s also a popular snack during the monsoon season when everyone craves something spicy and flavorful. Any time is Chaat time, really! It is also a popular dish during Indian weddings as part of the starters or buffet menu.

A Little Trip Down Memory Lane

Chaat, in general, has a fascinating history! It originated in the royal kitchens of Mughal Emperor Shah Jahan. When a cholera outbreak occurred, the royal chefs were tasked to create a dish that was both delicious and hygienic. The result was a savory, tangy, and spicy dish that used ingredients known for their digestive properties. Chicken Chaat is a modern twist on this classic, adding a protein punch to the traditional flavors.

Let’s Get Cooking!

This recipe is easy peasy, lemon squeezy! Even if you’re a beginner cook, you can whip this up in no time.

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients You’ll Need:

Chicken: 500 grams boneless, skinless chicken breast, cut into small, bite-sized pieces
Adrak-Lahsun Paste (Ginger-Garlic Paste): 1 tablespoon
Haldi Powder (Turmeric Powder): 1/2 teaspoon
Lal Mirch Powder (Red Chili Powder): 1 teaspoon (adjust to your spice level)
Dhania Powder (Coriander Powder): 1 teaspoon
Garam Masala: 1/2 teaspoon
Nimbu ka Ras (Lemon Juice): 2 tablespoons
Hara Dhania (Fresh Cilantro): 1/4 cup, chopped
Pyaaz (Onion): 1 medium, finely chopped
Tamatar (Tomato): 1 medium, finely chopped
Hari Mirch (Green Chili): 1-2, finely chopped (optional)
Imli Chutney (Tamarind Chutney): 2 tablespoons
Pudina Chutney (Mint Chutney): 2 tablespoons
Dahi (Yogurt): 1/2 cup, whisked smooth
Sev: 1/2 cup (thin, crispy chickpea noodles)
Chaat Masala: 1 teaspoon
Tel (Oil): 2 tablespoons
Namak (Salt): To taste

Step-by-Step Instructions:

Marinate the Chicken: In a bowl, mix the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, lemon juice, and salt. Mix well and let it marinate for at least 30 minutes. The longer, the better!
Cook the Chicken: Heat oil in a pan or wok over medium heat. Add the marinated chicken and cook until it’s cooked through and lightly browned. This should take about 10-12 minutes. Keep stirring to prevent sticking.
Assemble the Chaat: In a large bowl, combine the cooked chicken, chopped onions, tomatoes, green chilies (if using), tamarind chutney, and mint chutney. Mix everything gently.
Add the Yogurt: Pour the whisked yogurt over the chicken mixture and mix lightly.
Garnish and Serve: Sprinkle the chaat masala, chopped cilantro, and sev over the top. Serve immediately and enjoy the deliciousness!

Chef Curry’s Top Tips:

Don’t overcook the chicken, or it will become dry and rubbery.
Adjust the amount of red chili powder and green chilies to your liking.
If you don’t have tamarind and mint chutney, you can use a store-bought version or make your own.
For a richer flavor, add a dollop of butter to the chicken while cooking.

Cooking it Your Way:

Gas Stove: The recipe above is perfect for a gas stove.
Induction Stove: You can use the same method as the gas stove on an induction cooktop.
Air Fryer: Marinate the chicken and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through. Then, follow the remaining steps.
Oven: Marinate the chicken and bake at 375°F (190°C) for 15-20 minutes, or until cooked through. Then, follow the remaining steps.
Pressure Cooker: Not recommended, as the chicken can become mushy.
Microwave: Not recommended, as the chicken may not cook evenly.
Slow Cooker/Crockpot: Not recommended, as the chicken can become mushy.

Nutritional Information (Approximate, per serving):

Calories: 350-400
Protein: 35-40g
Carbohydrates: 20-25g
Fat: 15-20g

Serving Suggestions:

Serve Chicken Chaat as a snack, appetizer, or light meal.
Garnish with extra sev, cilantro, and a squeeze of lemon juice.
Pair it with a refreshing glass of lassi or a cup of masala chai.

A Humble Request

So there you have it, folks! My version of Chicken Chaat, ready for you to try at home. I hope you enjoy making and eating this delicious dish as much as I do. Share this recipe with your friends and family. After all, food is best enjoyed when shared with loved ones!

Happy Cooking!

Your friend,

Chef Curry Do’pyaza