This Chicken chaat recipe is a easy and popular Indian appetizer, this version I am stir frying chicken pieces along with bell pepper and celery mixed with various spices, herbs, and tangy chutneys. It is typically served as a flavourful and tangy street food dish in South Asian cuisine, with a balance of savoury, sweet, and spicy flavours. Chicken Chaat could easily be used as a filling for delicious warm pitta bread
Serves 4 Preparation time 15 minutes, Cooking time around 20 minutes
Recipe Difficulty level - Beginner-Friendly
Special equipment - None
Heat level - Mild
Recipe for Chicken Chaat
Ingredients:
Ingredients:
2 tablespoons coconut oil for frying
1 chicken breast per person cubed
2-3 cloves garlic, crushed
1½ tablespoons lemon juice
1 teaspoon ground coriander
¼ teaspoon ground turmeric
¼-½ teaspoon chilli powder
Chunky chopped veg ( bell peppers celery what ever you fancy but cut to the same size so they cook evenly)
Fresh coriander leaves, chopped (cilantro)
Juice of half a lemon
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How to make Chicken Chaat
Prep all your ingredients first
Wash and dry the chicken then cut into 1" cubes.
In a heavy based pan heat the oil over a medium heat then add the crushed garlic along with the salt and briefly fry.
Its time to add the cubed chicken along with the chunky chopped veg and stir-fry for about 7 minutes until the chicken is cooked through but not overdone.
Now add the ground spices and stir fry for another minute or two.
Remove from the heat and add the lemon juice and coriander leave s.
Serve with a warm pitta bread or chapatti and salad.
Goes well with:
Sev is a popular Indian snack made from chickpea flour and spices that are extruded in thin strands and deep-fried until crispy. It is commonly used as a garnish in various dishes like chaat to add a crunchy texture and savoury flavour. Simply sprinkle some sev on top of your chicken chaat before serving for an added crunch and burst of flavour.
Bon appétit!
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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