Chicken Chaat (Chiken Chat) Recipe

Ingredients

1 boneless chicken breast
1 tsp. salt or according to taste
2-3 cloves of garlic (Lehsan)-chopped
2 tbs. cooking oil
1½ tsp. coriander (Dhaniya) powder
¼ tsp turmeric (haldi) powder
¼-1/2 tsp chili (Lal Mirch) powder
1 ½ tbs. lemon juice
A few fresh coriander (Dhaniya) leaves chopped for garnish

Method

Wash the chicken meat and cut into 1-inch pieces. Heat the oil in a frying pan and add the garlic and salt. Fry the garlic till it is light brown. Add the chicken pieces and fry for 5-6 minutes stirring constantly. Then add the dhaniya powder, haldi and chili powder. Fry for another 3-4 minutes stirring frequently and check to see if the chicken has become tender.
Remove from heat. Add the lemon juice and garnish with fresh chopped dhaniya leaves.

Serving: 2-3 persons

Ingredients

1/2 kg liver (lamb/chicken)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
1 tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
½ tsp. chili (Lal Mirch) powder
3 tsp. yogurt
1 small tomato-chopped
1 small onion-chopped
½ cup fresh coriander (Dhaniya) leaves
2-3 green chilies-chopped
1 tbs. fenugreek (Methi) leaves (Kasuri)
2-3 tbs. oil

Method

Sauté the onion in oil till transparent-light brown. Add the spices, yogurt and liver.
Cook for 2-3 minutes till water dries on medium heat. Do not overcook otherwise it will become hard.
Serve with chapati
Serving: 2 to 3 persons

Ingredients

1 Kg. boneless chicken
2 tsp Salt
1 tsp chili (Lal Mirch) powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
½ Kg canned whole/diced tomatoes
½ Cup Ketchup
3 tbs. Soy Sauce
3 tbs. Oil

Method

Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
Serve with boiled rice.
Serving: 3 to 4 persons

Ingredients

1 Kg. Boneless chicken meat
4 medium sized onions-chopped
4 tomatoes-chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
1 tsp. garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
¼ tsp. ground garam masala
¼ tsp. turmeric (Haldi) powder
½ tsp. Coriander (Dhaniya) powder
1 tsp. salt (according to taste)
3-4 tbs. oil

Method

Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
Take a few tea spoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
Serve with rice.
Serving: 4 persons

Ingredients

½ Kg. beef Pasanday (filets)
2 tbs. unripe papaya (grinded)
1 tsp ginger (Adrak) paste
1 tsp garlic (Lehsan) paste
1 tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder OR 1 tbs. chopped green chilies
1 tbs. oil. (Preferably mustard oil)

Method

Mix together all the spices, yogurt and papaya and coat the beef with it.
Leave to marinate for 5-6 hours preferably overnight.
Then barbeque over charcoal or you can bake it
in an oven
Garnish with onion rings, ginger, green chilies and lemon juice.
Serve with naan

Serving: 4 persons

Ingredients

½ Kg. mince meat
½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
¼ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp red chili (Lal Mirch) powder
3-4 Whole dried red chilies
4-5 black pepper (Kali Mirch)
4-5 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1 bay leaves (Tezpatta)
2 tbs. yogurt
1 medium tomato chopped
1 medium onion chopped
3 tbs. oil

For garnishing
4 tbs. fresh coriander (Dhaniya) leaves-chopped
2-3 green chilies

Method

Heat the oil in a pan and sauté the onion till light brown.
Add the spices along with the Garlic (Lehsan) and Ginger (Adrak) paste. Mix well.
Add the mince meat, stir till the spices have mixed well with it and its water has dried.
Add 1 glass of water to it and leave on medium heat to tenderize.
When half done add the yogurt and tomatoes. Cook till all the water has dried.
Mix well and garnish with chopped fresh Coriander Seeds (Dhaniya) and chopped green chili.

Serve hot with naan
Serving: 4 to 5 persons.