A fabulous, refreshing, tangy starter. Small pieces of chicken tikka are cooked in a very thick sauce with onion, cucumber and chaat masala spices and topped with fresh coriander and lemon juice.
Serve on top of a deep fried chapati to convert the dish to a chicken chaat puri. This recipe will make just enough for two starter-sized portions.
This is one of many great recipes in my book Indian Restaurant Curry at Home Volume 1.
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- Add the oil to a frying pan in medium high heat.
- Next, add the onion. Fry for a minute or two until softened, bur now browned, stirring often.
- Now, in with the ginger/garlic paste, stirring until sizzling subsides.
- Add the mix powder, chaat masala, and the optional Kashmiri chilli powder.
- Fry for 20-30 seconds, stirring constantly. Add a little base gravy if the spices start sticking to the pan.
- Add the chicken tikka, turn up the heat to high, and mix the chicken in.
- Now pour in the 100ml of base gravy, stirring initially, and leave to cook for 2 minutes. Stir and scrape if the mixture is sticking to the pan too much, but let as much caramelisation happen as possible without burning.
- Add the fresh green chilli (if using), plus the cucumber and tomato.
- Stir and let cook for a further 30 seconds.
- Taste and season with a little extra chaat masala if desired.
- Done. Serve sprinkled with fresh coriander leaf, spring onion and fresh lemon juice..
- Chaat masala is a blend of spices used in Indian street style food, and is either added during or after cooking. It contains a lot of salt (often including kala namak, more commonly known as black salt), which is why the recipe does not call for a regular salt as a separate ingredient. Chaat masala is usually sold in 100g packets, and is available from all South Asian food shops and some larger regular supermarkets.
- Some further reading about Chaat Masala.