Author Topic: Chicken Chaat - Recipe request  (Read 26562 times)

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Offline Razor

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Re: Chicken Chaat - Recipe request
« Reply #20 on: June 21, 2012, 02:48 PM »
He he, lovely Jubbly indeed chewy ;D

Many many thanks guy's for all the suggestions, plenty for me to play around with here.

Incidentally, Ray, I don't think you should discount the recipe that omits chat masala : after all, we've long ago learned not to discount recipes for curry that omit curry powder, so there's no reason not to believe that a really good authentic chicken chat (which I also love) can be made with the ingredients of chat masala without including it by name.

** Phil.

Hi Phil.  I agree but this is slightly different in the sense that, we effectively make our own curry powder by mixing a blend of certain spices to form our curry masala/mixed powder/spice mix.  As I've not yet researched the standard ingredients of a typical 'Chaat' masala and have never eaten a 'Chaat' of any description, I didn't want to taste a dish that 'possibly' didn't really represent the true flavour of 'Chaat' if that makes any sense :-\?

Ray :)
« Last Edit: June 21, 2012, 06:14 PM by Razor »
I didn't ask to be born a Mancunian, guess I was just lucky really...!

Online Peripatetic Phil

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Re: Chicken Chaat - Recipe request
« Reply #21 on: February 10, 2019, 06:11 PM »
I think I may well have found a recipe which ticks all the boxes :

Quote from: Desi Chef, Khana Pakana

    Chicken boneless 1/2 kg
    Ginger 1 tbsp
    Lemon juice 2 tbsp
    Coriander leaves 2 tbsp
    Chickpeas 2 cups
    Tomato 1
    Onion 1
    Cucumber 1
    Tamarind pulp 2 tbsp
    Fenugreek 1 tbsp
    Sugar 1 tbsp
    Black pepper 1/2 tsp
    Red chilli powder 1/2 tsp
    Salt 1 tsp
    Olive Oil 1 tbsp
    Chaat Masala 1 tsp

Cooking Instructions
Heat up oil in pan and fry ginger.

Add chicken. Fry for 7-8 minutes. Transfer in a separate bowl after cooking and let it cool.

Add salt, red chilli powder, black pepper, chat Masala, sugar, fenugreek, tamarind pulp, cucumber, onion, chickpeas, coriander leaves and lemon. Mix well and serve

I've stressed the part that, for me, is key.

** Phil.
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