Chicken chaat salad. I’m pretty sure I will catch some flak for the title of this post. Chaat means savoury snack in India. Street food. It also almost always includes chaat masala. Anything masala means a spice mix of sorts.
This isn’t really a savoury snack and it doesn’t include chaat masala. If I included a masala you’d have to go out of your way to find it. Hunt around for an Indian food shop, get there and buy it. Bet it wouldn’t happen. You’d just never try this recipe. That would be too bad.
The chicken in this appetizer is all Indian. Serve it on an Indian flat bread – that’s chicken chaat. The salad part – well that’s done somewhere I’m sure. Maybe.
This makes a nice western style starter to any Indian meal. You can increase the portion size, add some chickpeas to the salad and drizzle it with a yoghurt dressing. That makes a great light main course.
- 2 Tbsp vegetable oil
- 2 boneless, skinless chicken breasts, cut into bite sized pieces.
- ½ onion, coarsely chopped
- 1 Tbsp garlic ginger paste
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp paprika
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
- ⅓ tsp salt
- 1½ Tbsp lemon juice
- 1 handful cilantro, chopped
- splash of chicken stock
- Combine all spices and salt in a small dish.
- Heat oil in a frying pan over medium heat.
- Add oil, then fry the onion gently until translucent.
- Reduce heat to medium low and add the garlic ginger paste. Fry until sizzling subsides.
- Add the spices and stir constantly for about 1 minute. You do not want your spices to burn so pay attention.
- Raise heat to medium high. Add chicken and fry, stirring occasionally for about 2 minutes.
- Add a bit of chicken stock and cook the chicken until just done and the stock has almost entirely boiled away. This takes about 5 minutes.
- Add lemon juice and cilantro and continue cooking for one minute more.
- Serve over greens or with Indian flat bread.
The specified amount of cayenne is moderately spicy. If you don't like spicy roll back on it. If you like spicy add some chopped green chilies.
Measure your dry spices into one small container so you can add them all at once.