Best 3 Murg Chicken Chaat 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.

MURG (CHICKEN) CHAAT

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)

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.