Chicken Chaat
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
chicken breasts
boneless |
|
| 4 | ounces |
tamarind
|
*
|
| 1 | cup |
water
very hot |
|
| ¼ | cup |
brown sugar
|
*
|
| 2 | teaspoons |
cumin seeds
ground |
|
| 1 | teaspoon |
garam masala
|
*
|
| 2 | teaspoons |
chili powder
|
|
| 1 | small |
onions
chopped |
|
| 2 | each |
iceberg lettuce
shredded |
*
|
| ½ | cup |
lemon juice
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | wedges |
lemon
|
*
|
| 5 | sprigs |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
chicken breasts
boneless |
|
| 115.6 | ml/g |
tamarind
|
*
|
| 237 | ml |
water
very hot |
|
| 59 | ml |
brown sugar
|
*
|
| 1E+1 | ml |
cumin seeds
ground |
|
| 5 | ml |
garam masala
|
*
|
| 1E+1 | ml |
chili powder
|
|
| 1 | small |
onions
chopped |
|
| 2 | each |
iceberg lettuce
shredded |
*
|
| 118 | ml |
lemon juice
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | wedges |
lemon
|
*
|
| 5 | sprigs |
cilantro
chopped |
|
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.
