Chicken Chaat Recipe

Introduction

Chicken chaat is a vibrant and tangy Indian street food dish packed with bold spices and fresh ingredients. This recipe combines tender chicken thighs with a flavorful tamarind and spice blend, finished with crisp vegetables and zesty lemon for a refreshing bite.

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

Instructions

1. Step 1: Heat half of the oil in a large wok or frying pan over high heat. Add the chicken pieces and cook for 5-6 minutes until browned all over but not fully cooked. Remove the chicken with a slotted spoon and set aside.
2. Step 2: Pour the remaining oil into the pan and reduce heat to medium. Add the chopped onion and fry for 2-3 minutes until starting to soften. Stir in the crushed garlic and chopped green chillies, cooking for another 7-9 minutes until the onions are translucent.
3. Step 3: Return the chicken to the pan. Stir in the tamarind paste, garam masala, and chaat masala. Season with salt and mix well to coat all the ingredients. Cover and cook for 5 minutes until the chicken is cooked through.
4. Step 4: Remove the pan from heat and let it rest for 2 minutes. Then gently fold in the finely chopped tomato and cucumber.
5. Step 5: Garnish with the chopped coriander and sliced spring onion. Serve the chicken chaat warm with lemon wedges on the side for squeezing over before eating.

Tips & Variations

• Use boneless chicken breast if you prefer leaner meat, but cooking time may be shorter.
• Adjust the number of green chillies to control the heat level to your taste.
• For extra crunch, add finely chopped raw red onion along with the tomato and cucumber.
• Try garnishing with a handful of sev or crushed fried papad for authentic texture.

Storage

Store leftover chicken chaat in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid drying out the chicken, or enjoy it chilled as a salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well and is leaner, but it cooks faster and can dry out if overcooked, so watch the timing closely.

What can I use if I don’t have tamarind paste?

You can substitute tamarind paste with a mixture of lemon juice and a bit of brown sugar or use a tamarind concentrate diluted with water for a similar tangy flavor.

Chicken Chaat Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

A vibrant and tangy Chicken Chaat recipe featuring tender chicken thighs cooked with aromatic spices, tamarind paste, and fresh vegetables. This Indian street food-inspired dish is perfect as a flavorful snack or light meal, garnished with coriander, spring onion, and zesty lemon wedges.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Meat and Oil

• 2 tbsp ghee or vegetable oil
• 4 boneless, skinless chicken thighs, cut into bite-sized chunks

Vegetables and Herbs

• 1 onion, finely chopped
• 1 large garlic clove, crushed
• 2 green chillies, finely chopped
• 1 large tomato, finely chopped
• ¼ cucumber, finely chopped
• small handful coriander, finely chopped
• 1 spring onion, finely sliced

Spices and Condiments

• 4 tbsp tamarind paste
• 1 tbsp garam masala
• 2 tsp chaat masala
• lemon wedges, to serve

Instructions

1. Brown the chicken: Heat half of the oil in a large wok or frying pan over high heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally until browned all over. The chicken does not need to be fully cooked at this stage. Remove with a slotted spoon and set aside on a plate.
2. Sauté aromatics: Pour the remaining oil into the pan and reduce heat to medium. Add the finely chopped onion and fry for 2-3 minutes until it softens. Stir in the crushed garlic and finely chopped green chillies and cook for another 7-9 minutes until the onions are translucent and soft.
3. Cook chicken with spices: Return the browned chicken to the pan. Add tamarind paste, garam masala, and chaat masala. Stir thoroughly to coat the chicken with spices. Season with salt to taste, cover the pan, and cook for 5 minutes or until the chicken is cooked through.
4. Finish and garnish: Remove the pan from heat and let it cool for 2 minutes. Stir in the finely chopped tomato and cucumber. Garnish with chopped coriander and sliced spring onion. Serve immediately with lemon wedges alongside for squeezing over the dish to add fresh zest.

Notes

• For more heat, add extra green chillies or sprinkle additional chaat masala on top before serving.
• If tamarind paste is unavailable, a mixture of lemon juice and a pinch of brown sugar can be used as a substitute for tanginess.
• Ghee gives a rich flavor, but vegetable oil can be used as a lighter alternative.
• This dish is best served fresh and slightly warm for the best texture and taste.
• Serve with plain rice or flatbreads like naan for a fuller meal.

Keywords: Chicken chaat, Indian chicken recipe, tamarind chicken, spicy chicken dish, street food, Indian snack