Spicy Chicken Chaat with Tamarind and Fresh Vegetables Recipe
Introduction
Chicken chaat is a vibrant and tangy Indian-inspired dish that combines tender chicken pieces with bold spices and fresh vegetables. It’s perfect as a flavorful snack or a light meal that wakes up your taste buds with every 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
- 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 on all sides. It doesn’t need to be fully cooked at this point. Remove the chicken using a slotted spoon and set aside on a plate.
- Step 2: Pour the remaining oil into the pan and reduce the heat to medium. Add the chopped onion and fry for 2-3 minutes until softened. Stir in the crushed garlic and chopped green chillies, cooking for another 7-9 minutes until the onions are translucent and tender.
- Step 3: Return the chicken to the pan along with tamarind paste, garam masala, and chaat masala. Season with salt, stirring well to coat everything in the spices. Cover the pan and cook for 5 minutes, or until the chicken is thoroughly cooked.
- Step 4: Remove the pan from heat and let it cool slightly for 2 minutes. Gently fold in the finely chopped tomato and cucumber. Garnish with coriander and spring onion slices. Serve the chicken chaat with lemon wedges on the side for squeezing over.
Tips & Variations
- Use leftover cooked chicken to speed up preparation, adding it towards the end with the tamarind and spices.
- Adjust the green chillies to your preferred spice level or substitute with a milder pepper.
- For extra crunch, top the chaat with roasted chickpeas or sev (crispy chickpea noodles) before serving.
- Try swapping tamarind paste for a mix of lemon juice and a touch of brown sugar if tamarind is unavailable.
Storage
Store any leftover chicken chaat in an airtight container in the refrigerator for up to 2 days. The fresh tomato and cucumber might make the dish a bit watery over time, so it’s best enjoyed fresh. Reheat gently on the stove, adding fresh lemon juice and coriander before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used but it may cook faster and be less juicy. Adjust the cooking time accordingly to avoid overcooking.
What if I don’t have chaat masala?
If you don’t have chaat masala, you can substitute with a mix of ground cumin, coriander, amchur (dried mango powder), and a pinch of black salt or regular salt to capture a similar tangy, spiced flavor.
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Spicy Chicken Chaat with Tamarind and Fresh Vegetables Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Chicken chaat is a vibrant and tangy Indian street food dish featuring tender, spiced chicken pieces cooked to perfection and tossed with fresh vegetables, aromatic spices, and a tangy tamarind sauce. This recipe combines the warmth of garam masala and chaat masala with crisp cucumber, juicy tomato, and fresh coriander, making it a perfect appetizer or light meal bursting with flavors and textures.
Ingredients
Chicken and Marinade
- 2 tbsp ghee or vegetable oil
- 4 boneless, skinless chicken thighs, cut into bite-sized chunks
Aromatics and Spices
- 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
Fresh Vegetables and Garnish
- 1 large tomato, finely chopped
- ¼ cucumber, finely chopped
- small handful coriander, finely chopped
- 1 spring onion, finely sliced
- lemon wedges, to serve
Instructions
- Brown the Chicken: Heat half of the ghee or vegetable oil in a large wok or frying pan over high heat. Add the chicken chunks and cook for 5-6 minutes until browned on all sides. They do not need to be fully cooked through at this stage. Remove the chicken with a slotted spoon and set aside on a plate.
- 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 starting to soften. Then add the crushed garlic and chopped green chillies, cooking for an additional 7-9 minutes until the onions are translucent and soft.
- Cook Chicken with Spices: Return the browned chicken to the pan. Stir in the tamarind paste, garam masala, and chaat masala, seasoning with salt as needed. Mix well to coat all pieces evenly. Cover the pan and cook for 5 minutes until the chicken is fully cooked and tender.
- Add Fresh Vegetables: Remove the pan from heat and allow it to cool slightly for about 2 minutes. Gently stir in the finely chopped tomato and cucumber to maintain their fresh texture and flavor.
- Garnish and Serve: Garnish the chicken chaat with freshly chopped coriander and sliced spring onion. Serve immediately with lemon wedges on the side for squeezing over to add a bright, zesty finish to the dish.
Notes
- For a spicier dish, you can increase the amount of green chillies or add a pinch of red chili powder.
- Tamarind paste can be substituted with fresh tamarind soaked and strained if available for a fresher taste.
- Ghee gives a richer flavor but vegetable oil can be used as a lighter alternative.
- This dish is best served fresh to enjoy the contrast of warm spiced chicken with crisp fresh vegetables.
- Use boneless chicken thighs for juicier, more flavorful meat compared to breast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Keywords: Chicken chaat, Indian street food, tamarind chicken, spicy chicken dish, chaat masala recipes, quick Indian appetizer
