Making restaurant style chicken chaat is both quick and easy.
This is the chicken chaat from my cookbook ‘The Curry Guy Bible’ but done in a curry house portion.
My books mostly feature curry house recipes in family sizes but so often I get asked how to make them in Indian restaurant portions.
It’s not rocket science! Just halve the recipes.
That said, this restaurant style chicken chaat recipe will save you having to do that.
The Base Sauce
Curry house curries require a base curry sauce. It’s the liquid required to cook the curry. Here is one of my many recipes.
This base sauce is also a very important ingredient because it gives the curry it’s curry house flavour and smooth sauce texture.
The sauce on its own doesn’t taste of much. It’s quite bland actually.
The magic happens when it hits the pan.
Although I have given a guide amount to use in the recipe below, it really is down to the chef. If your curry is looking too dry, add more base sauce. If it’s too saucy, cook it down.
Curries often have a lot of different ingredients. That’s just the way it is.
You will make things a lot easier on yourself if you get all of your ingredients prepared and lined up in the order they are added before starting to cook.
Although you could add raw chicken to this recipe and cook it in the sauce, I highly recommend making tandoori chicken tikka.
One of my ‘go-to’ recipes is right here.
This not only makes this restaurant style chicken chaat taste more like those you find at restaurants, it also speeds up the cooking time and adds another delicious layer of flavour.
What exactly is restaurant style chicken chaat?
Delicious! You might know that already if you have ordered it when dining out.
Chaat mean snack. There are many authentic chaats that come from India.
This restaurant style chicken chaat is different though. It has a real curry house flavour that is so good.
One thing that is common in Indian chaats is the use of chaat masala. This is a spice blend that contains black salt, giving it a unique flavour.
You can purchase chaat masala. It’s readily available at Asian shops and online but you might like to try my homemade recipe here.
If you like looking at step by step photos of what you’re about to cook, here you go…
Restaurant style chaat is just one of the many curry house favourites you can make at home. Try some of these too…
- 2 - 3 tbsp rapeseed (canola) oil
- 1/2 onion - finely chopped
- 1 tbsp garlic and ginger paste
- 1 tbsp chaat masala
- 1 tsp Kashmiri chilli powder
- 1 tbsp mixed powder
- 70ml (1/4 cup) tomato puree
- 300ml (1 1/4 cup) approx. base sauce
- 1/2 cucumber - roughly chopped
- 1 tomato - quartered
- 1/4 red bell pepper - roughly chooped
- 4 tbsp chickpeas
- Salt to taste
- 1/2 tsp garam masala
- Heat the oil in a frying pan over medium high heat. When hot, stir in the chopped onion and fry for about 5 minutes or until soft and translucent.
- Stir in the garlic and ginger paste and fry for about 30 seconds to cook out the rawness.
- Add the ground spices followed by the tomato puree and a ladle of base sauce. Add more base as required. If the curry is looking dry, add some more. If too saucy, cook it down.
- Stir in the chicken to heat through and then add the tomato, bell pepper, cucumber and chickpeas. Stir well.
- Let simmer for a couple of minutes until you are happy with the consistency and then add salt to taste and sprinkle with the garam masala to serve.
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Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 437mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 4g
Use this as a guide. It is not necessarily accurate.