Indian restaurant style chicken chaat
Indian restaurant style chicken chaat is one of my favourite quick dishes to make. It only takes minutes if you’ve made my base curry sauce and pre-cooked your chicken.
Today I made this for lunch with some left over chicken tikka I had in the fridge. I’m telling you… leftovers never tasted so good.
There are so many different recipes for chicken chaat. Many different vegetables can be added to the sauce.
Use this as a guide recipe and then just throw in whatever sounds good.
Chicken chaat and other chaat recipes have one thing in common: They almost always call for chaat masala.
You can purchase this at Asian grocers or do what I do and make your own. My recipe is here. Homemade chaat masala is the way to go as far as I’m concerned.
If you like the look of this Indian chaat, you might like to try some of these!
Frying the chopped onion and garlic/ginger paste.
In go the spices!
Now pour in the tomato puree and base sauce.
Any cooked chicken can be added. I like to cut it into small tikka
To finish, add the cucumber and tomatoes and stir them into the bubbling sauce.
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Fabulous recipe thank you. Couldn’t get a couple of the ingredients and added some 0% Greek style yoghurt as was needed but fantastic and a great Chat Massala recipe included too. Thanks chef!
Thank you Karl.
Dan
Hi Dan. Great new recipes! Can’t wait to give them a go. Will these be incorporated in your app ( which I’ve bought)? Best wishes.
Hi Anthony
Thank you very much. They will all eventually be on the app. We are trying to rewrite it so that it is easier for me to update it more often. Currently it is a lengthy process but that should change soon.
Thanks,
Dan
Hi Dan
I’m making this tonight – looks great.
Just wondering what mix powder to use – would your madras curry powder be Ok or would it be better with a bought curry powder?
Let me know as soon as you can please 🙂
Thanks Karl
Hi Karl
Sorry for the late response. For now, Madras curry powder will work fine. I’ve got a recipe for the mixed powder but have a problem with the site at the moment. Curry powder will work fine though.
Dan
Hi, I have done the chicken chaat recipe. Absolutely delicious but we both found it rather salty yet I added no salt. Can I ask what is making the saltiness please ?
Hi Andy
Did you purchase a commercial brand or chaat masala? Some are quite salty as a main ingredient is black salt. I don’t put much black salt in my own recipe. Try cutting back on it next time. That should solve the problem.
Thanks,
Dan
Made this tonight Dan, using your base recipe and the Chaat masala recipe, and have to say it’s as close to a authentic BIR as you can possibly get. I loved it mate. Legend
Thank you very much Scott! Much appreciated. I’m really glad you like the recipes.
Cheers,
Dan
I followed the recipe but the sauce was really thick. I had to add quite a bit of water to thin it down. It tasted fantastic though!
Great to hear Rachel. I often add a little water to sauces. Sounds like you got there in the end.
Cheers,
Dan
Hi Dan,
Enjoying your new book. Bought a few days ago. Like you say, once you have the base.
Have tried the chicken chaat & wow! Restaurant style or what. My question Dan is, in the restaurant’s they tend to serve it on, or with an indian bread. Like a naan, but spongey? Just wondered what they were?
Regards, Mike
Hi Mike
What you are describing sounds like idlis. I have a few recipes for them on the site and in my second and third books. Hope this helps.
Thank you very much.
Dan