Murg Chicken Chaat Recipes

CHICKEN CHAAT

Chicken Chaat image

Provided by Dan Toombs

Categories Starter

Time 15m

Number Of Ingredients 15

Ingredients

3 tablespoons rapeseed oil
1 medium onion - finely chopped
2 tablespoons garlic/ginger paste
2 tablespoon mixed powder or curry powder
1 teaspoon chilli powder
2 tablespoon chaat masala
150ml tomato puree
400ml base curry sauce
700g pre-cooked chicken
1/2 capsicum - roughly chopped
100g tinned chickpeas
1/2 cucumber - peeled, seeded and cut into one inch pieces
1 large tomato cut into eight wedges
1 teaspoon garam masala
Salt to taste

Steps:

Heat the oil in a frying pan over high heat. When it begins to bubble, add the chopped onions.
Stir the onion around in the oil for a couple of minutes until soft and translucent.
Add the garlic and ginger paste and give it all another good stir.
Spoon in the curry powder, chilli powder and chaat masala followed by the tomato puree.
This should sizzle when it hits the pan. When it does, add half of the base curry sauce.
Allow this to bubble for a minute or so, only stirring if the sauce begins to stick to the pan.
Add the chicken pieces and the rest of the base sauce.
To finish, stir in the cucumber, capsicum, chickpeas and tomato wedges. Add salt to taste and sprinke with the garam masala.

MURG (CHICKEN) CHAAT

Murg (Chicken) Chaat image

Chaat is a popular Indian snack..which was traditionally taken in the evenings but now frequently used as a stomach filler when you are not hungry enough to go for a full meal or simply when you don't want to go for full scale cooking. Chaat is normally a veggie dish but this one is with Chicken and very tasty.

Provided by Mini Ravindran

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken breasts
50 ml canola oil
1/2 teaspoon turmeric powder
salt
3 tablespoons onions, julienned
3 tablespoons red capsicums, julienned
4 tablespoons tomatoes, julienned
1 teaspoon chat masala (freely available in any Indian supermarket in spices section)
1/2 teaspoon red chili powder
1 tablespoon lemon juice (preferably fresh juice)

Steps:

Boil chicken breasts with salt and turmeric powder for 15 minutes.
Drain, cool and shred the chicken.
Heat oil in a frying pan and sauté julienned onion, capsicum and tomatoes for 5 minutes.
Add shredded chicken.
Add chaat masala and chili powder. Toss well.
Sprinkle with lemon juice and serve.

INDIAN CHICKEN CURRY (MURGH KARI)

Indian Chicken Curry (Murgh Kari) image

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Provided by Ayshren

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 6

Number Of Ingredients 20

Ingredients

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

Steps:

Sprinkle the chicken breasts with 2 teaspoons salt.
Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g

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