Chicken Chaat Recipe

Name: Chicken Chaat Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 4 boneless, skinless chicken thighs cut into bite-sized chunks; 1 onion, finely chopped; 1 large tomato, finely chopped; 1/4 cucumber, finely chopped; 1 large garlic clove, crushed; 2 green chillies, finely chopped; 2 tbsp ghee or vegetable oil; 4 tbsp tamarind paste; 1 tbsp garam masala; 2 tsp chaat masala; 1 small handful coriander, finely chopped; 1 spring onion, finely sliced; 1 for serving lemon wedges

This chicken chaat is a bold, tangy Indian street food-style dish made with tender chicken, tamarind, warm spices, and a fresh tomato-cucumber finish. It comes together quickly on the stovetop and delivers the perfect balance of savory, spicy, and citrusy flavors.

Servings2 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

boneless, skinless chicken thighs cut into bite-sized chunks
4
onion, finely chopped
1
large tomato, finely chopped
1
cucumber, finely chopped
0.3
large garlic clove, crushed
1
green chillies, finely chopped
2
ghee or vegetable oil
2 tbsp
tamarind paste
4 tbsp
garam masala
1 tbsp
chaat masala
2 tsp
coriander, finely chopped
1 small handful
spring onion, finely sliced
1
lemon wedges
1 for serving

Step-by-Step Instructions

Heat 1 tbsp of the ghee or oil in a large wok or frying pan over high heat. Add the chicken pieces and cook for 5 to 6 minutes, stirring often, until lightly browned on all sides. The chicken does not need to be fully cooked yet. Transfer it to a plate with a slotted spoon.

Add the remaining 1 tbsp ghee or oil to the pan and reduce the heat to medium. Fry the chopped onion for 2 to 3 minutes, then add the crushed garlic and chopped green chillies. Cook for 7 to 9 minutes, stirring occasionally, until the onion is soft and translucent. Return the chicken to the pan, then stir in the tamarind paste, garam masala, and chaat masala. Season with salt to taste, cover, and cook for 5 minutes, or until the chicken is fully cooked through.

Take the pan off the heat and let the mixture cool for about 2 minutes so the fresh vegetables stay crisp. Fold in the chopped tomato and cucumber, then finish with coriander and sliced spring onion. Serve warm or at room temperature with lemon wedges for squeezing over just before eating.

Chef's Tips

Use chicken breast if preferred, but thighs stay juicier. If tamarind paste is very concentrated, start with a little less and adjust to taste. For the best texture, add the tomato and cucumber off the heat so they stay fresh and crisp. Leftovers can be refrigerated in an airtight container for up to 2 days.