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.