Chicken Chaat
Submitted by jacqui
Cubed chicken tossed in tangy tamarind, warm cumin, garam masala, and fresh lemon juice with crunchy onion and shredded lettuce. A bold Indian street food salad ready in 30 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minIf you’ve never had chaat, get ready for a flavor experience that hits every note at once: tangy, sweet, spicy, and bright.
This chicken version takes tender boiled breast meat and tosses it with a sweet-sour tamarind dressing spiked with cumin, garam masala, and chili powder.
Fresh onion and shredded lettuce bring the crunch, while lemon juice and cilantro keep everything lively and cool.
It’s Indian street food energy right in your kitchen, no deep fryer or fancy equipment needed.
Pro Tips
- Dissolve the brown sugar completely into the tamarind pulp before combining. Any undissolved bits will throw off the balance of the dressing.
- Let the finished chaat sit for 10 to 15 minutes before serving so the spices soak into the chicken
- Serve chilled for the best contrast between the warm spices and cool, crisp lettuce
- For extra heat, bump up the chili powder or add a finely minced green chili
Ingredients
Directions
In a pot, boil the chicken in a small amount of seasoned water.
When cooked, cut into ½-inch cubes.
In a bowl, completely dissolve the brown sugar into the prepared tamarind pulp.
In a large bowl, combine the chicken, tamarind mixture, cumin, garam masala, chili powder, onion, lettuce, and lemon juice.
Mix well.
Season with salt.
Let sit 10 to 15 minutes. Refrigerate. Garnish with lemon wedges and cilantro.
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