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!
International & UK Orders
- 3 tablespoons rapeseed oil
- 1 medium onion - finely chopped
- 2 tablespoons garlic/ginger paste
- 2 tablespoon mixed powder or curry powder
- 1 teaspoon chilli powder
- 2 tablespoon chaat masala
- 150ml tomato puree
- 400ml base curry sauce
- 700g pre-cooked chicken
- 1/2 capsicum - roughly chopped
- 100g tinned chickpeas
- 1/2 cucumber - peeled, seeded and cut into one inch pieces
- 1 large tomato cut into eight wedges
- 1 teaspoon garam masala
- Salt to taste
- Heat the oil in a frying pan over high heat. When it begins to bubble, add the chopped onions.
- Stir the onion around in the oil for a couple of minutes until soft and translucent.
- Add the garlic and ginger paste and give it all another good stir.
- Spoon in the curry powder, chilli powder and chaat masala followed by the tomato puree.
- This should sizzle when it hits the pan. When it does, add half of the base curry sauce.
- Allow this to bubble for a minute or so, only stirring if the sauce begins to stick to the pan.
- Add the chicken pieces and the rest of the base sauce.
- To finish, stir in the cucumber, capsicum, chickpeas and tomato wedges. Add salt to taste and sprinke with the garam masala.
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Friday 11th of May 2018
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
Monday 14th of January 2019
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
Friday 13th of April 2018
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!
Monday 30th of April 2018
Great to hear Rachel. I often add a little water to sauces. Sounds like you got there in the end.
Friday 11th of August 2017
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
Tuesday 17th of October 2017
Thank you very much Scott! Much appreciated. I'm really glad you like the recipes.
Saturday 1st of July 2017
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 ?
Saturday 8th of July 2017
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.
Saturday 8th of October 2016
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 :)
Tuesday 11th of October 2016
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.