What Is Chicken Chat Starter Recipes

CHICKEN CHAAT

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.

CHANA CHAAT

Steps:

• Soak 1 cup kabuli chana (white chickpeas) in enough water overnight or for 8 to 9 hours. Later drain all the water. Rinse the chickpeas in running water and again drain the water. You can also use 2.5 to 3 cups canned chickpeas. if using canned chickpeas, then you just need to mix the spices, onions, tomatoes etc and enjoy the chole chaat.
• Take the chickpeas in a 2-litre pressure cooker. Add ½ teaspoon salt and 2 cups water.
• Place a bowl on top of the chickpeas. Rinse and keep a medium to large potato inside the bowl. You can skip the potato if you want.
• Cover tightly with the lid and initially pressure cook on medium flame. When you start hearing the hissing sound in the cooker, lower the flame a bit and cook for 10 to 12 whistles.
• When the pressure falls on its own, then only remove the lid.
• Check the potato by sliding a knife or fork through it. The fork or knife should slide easily.
• Also check the chickpeas. You should be able to mash the cooked chickpeas easily. There should be no hardness in the center. The chickpeas should have a melt in the mouth texture. If the chickpeas is not cooked, then add some more water and pressure cook for a few more minutes.
• Drain all the water and keep the cooked chickpeas aside.
• Peel the potato once it becomes warm. Then chop and keep aside.
• Rinse, peel and then finely the onion, tomato and chilli. Also rinse and then finely chop some coriander leaves. Keep aside.
• Take the cooked chickpeas in a mixing bowl.
• Add all the spice powders - kashmiri red chilli powder, roasted cumin powder and chaat masala. Add both black salt and regular salt as per taste. For some tang, you can also add ½ teaspoon dry mango powder (amchur powder).
• Add the chopped potatoes. Mix very well so the spice powders and salt coats the potatoes and chickpeas.
• Add the finely chopped onions, finely chopped tomatoes, chopped green chillies and coriander leaves.
• Add 1 to 2 teaspoons lemon juice or add as required.
• Again mix very well. Check the taste and you can add salt, chaat masala, red chilli powder, green chillies, lemon juice more if you want.
• Serve chana chaat in a bowl instantly. While serving garnish with some coriander leaves and sev. Adding sev is optional. You can even garnish with some crushed papdi or pani poori.

CHICKEN CHAAT

Steps:

• Wash and cut the chicken into one inch pieces.
• Heat oil in a pan.
• Add garlic and salt.
• Fry the former till it is light brown.
• Add chicken pieces.
• fry for 5-6 minutes, stirring constantly.
• Add the masala powders.
• Stir for another 3-4 minutes.
• Check to see if the chicken is tender.
• Remove from heat.
• Add lemon juice.
• Garnish with chopped corriander leaves.
• Serve hot.

CHANNA CHAAT

Steps:

• Drain and Rinse Your Chickpeas before putting them into a Fairly Large Bowl.
• Chop the Onions, Tomatoes, Cucumber, and Lettuce. Set Aside
• Boil the Sweet Potato, Eggs (If Using) and the Potatoes until Soft and Chop them into Cubes.
• Add the Chopped Onions, Tomatoes, Cucumber, Lettuce and the Potatoes to the Chickpeas and the 1tsp Of Sugar, Salt and pepper. Mix Well.
• Add the Yoghurt (If Using) and Mix Thoroughly so that the chaat is coated in the yoghurt.
• Now Add the Chaat masala and the Lemon Juice according to your taste and Mix well.
• Lastly, Chop the Coriander and Sprinkle over the top.
• Chill Well, Before Eating. (Can be Stored in the Fridge for up to 2 Days)
• Enjoy!:)