A Chaat By Any Other Name…..

Chaat is a generic name used for snack foods in India. Mostly served at street-side vendors, chaats are extremely popular and available through out the country. Savory in nature, these dishes can be served cold, room temperature or piping hot. Many are served with an accompaniment of sweet and spicy chutneys.

Chaats are India’s version of small plates. As such, you can have one (or a couple!) as a snack or appetizer, or order several and make it a meal. All chaats go well with a variety of drinks, but nothing beats hot, just made chaat with chai on a cold Sunday afternoon!

Of the many varieties of chaats available in India, quite a few are vegetarian. However, I often serve this version made with chicken. It could also be made with cubed paneer. Chicken chaat is a big hit as an appetizer and goes very well with pre-dinner drinks. This dish is best served hot, but is delicious even as it cools a bit.This would also be wonderful served along side a salad or a bowl of rice. If served as an appetizer, you could expect 6-8 servings depending on what else you are serving. As a main – you could serve 4.

A favored spice mix used on many chaats is ….. chaat masala (aptly named no?). Although I make many of my masala mixes at home – this one I buy ready-made from the Indian grocery store. The key ingredients are amchur (dried mango powder), black salt, cumin, coriander, chili powder, black pepper, and ground ginger. Add it to any chaat to give the dish an extra zing. I also sprinkle it on cut watermelon, pomegranate seeds or orange slices to add a sweet/salty/spicy flavor to the fruit.

 

Chicken Chaat  

Ingredients

1 1/2 pounds chicken breast, boneless and skinless (about 4 breast pieces)

1 small onion, sliced

5-6 cloves garlic, crushed **

1 cup green bell pepper, sliced to the same thickness as the onions

For spice ‘rub’:

1 1/2 teaspoons ground cumin

1 teaspoon red chili powder (use more or less depending on your tolerance to heat)

1/2 teaspoon ground turmeric powder

Salt and fresh ground black pepper to taste

1 teaspoon chaat masala

Juice of 1 lemon

2-3 tablespoons chopped cilantro

Method

1. Cut chicken into 1 inch cubes. Put into a medium sized mixing bowl.
2. Add spice ‘rub’ (cumin, red chili powder, turmeric, salt and black pepper) to chicken. Mix well to thoroughly coat meat with spices. Allow to ‘marinate’ for at least 15 minutes or several hours if you have the time.
3. When ready to cook, heat oil in a heavy bottomed pan on medium-high heat.
4. Add onions and stir a few times. Then add bell peppers. Again, stir and allow to cook for 1-2 minutes – just until onions and peppers are slightly off raw. Remove both onions and peppers from pan, leaving excess oil behind.
5. Increase heat to high and add garlic to pan. Stir once or twice and quickly add chicken – in one layer. Turn occasionally to ensure even browning. Continue to cook until chicken pieces are just cooked through.
6. Now, add onions and bell peppers back to pan, stir to combine.
7. Remove pan from heat – add chopped cilantro and lemon juice. Stir once again.
8. Plate chicken and then sprinkle with chaat masala. Serve and enjoy!!

Notes….

**To crush garlic – when crushed using this method, the garlic becomes very aromatic and will have a bolder flavor – adding a real punch to the chicken. 

• First peel garlic clove: place a single clove onto cutting board. Place a knife with a wide blade (for example a chef’s knife) atop the garlic clove. Hold knife blade in one hand and use the palm of the other hand to press down hard, on the flat of the knife to crush the clove. Please be careful to keep your hands away from the knife edge! The skin should now be easily removed. Repeat as needed.
• Once al the garlic is peeled and lightly crushed, mince fine and sprinkle a touch of salt onto the garlic. Keep in mind that you will be adding more salt to dish so be sure not to over season.
• Lay the flat part of the knife onto the pile of minced garlic and salt, and angle slightly down and away from you. Using tip and flat of blade, use an rocking motion to cut into and press garlic in order to further crush it. Repeat as necessary until you form a paste like consistency. The garlic should be very aromatic, and will have a bolder flavor – adding a real punch to the chicken.